This easy Vegan Sausage and Rice Pilaf is a flavorful high-protein plant based dinner that’s ready in just 30 minutes, making it perfect for busy weeknights. Packed with savory plant-based sausage, flavorful rice and spinach, it’s a wholesome and satisfying vegan meal everyone will love. Quick, hearty, and healthy, this rice pilaf recipe is a must-try for anyone looking for a simple plant-based dinner idea.
This vegan sausage and rice pilaf stores well in the fridge and reheats quickly, making it an excellent option for vegan meal prep. The flavors deepen as it sits, so your leftovers taste just as delicious—if not better—the next day!
For a simple and high-protein vegan meal prep, simply divide the recipe into single-serve storage containers for a healthy dinner or lunch in no time.
Ingredients for Vegan Sausage and Rice Pilaf
With only 12 ingredients and 30 minutes to make, this might be one of your new favorite vegan dinner ideas. Here are the ingredients you will need:
- Long grain white rice, such as Jasmine or Basmati. You can opt for brown rice, but the cooking time will be about 20 minutes longer.
- Chicken-less broth, No-chicken bouillon cubes or other vegetable broth.
- Lemon juice
- Herbs and spices such as smoked paprika, garlic powder, cumin, ground coriander, Italian herb seasoning, and pepper.
- Vegan sausage links. If you have the time, you can try my Vegan Sausage Recipe video. Or use store-bought plant based sausages. I like the Field Roast and Tofurky brands.
- Fresh spinach. Frozen will work too, but you will need to thaw it before adding to the rice pilaf.
- Fresh cilantro (optional)
How To Make Vegan Sausage and Rice Pilaf
The steps for this vegan rice pilaf recipe are simple, making this plant based dinner perfect for beginner cooks. Here are the steps:
- Cook the rice by adding to a deep skillet with a lid or a medium-sized stock pot: the rice, not-chicken broth, lemon juice and spices. Bring to a simmer, cover with the lid, and cook for 20-25 minutes until the rice is tender and the excess liquid is absorbed.
- While the rice cooks, slice the sausage and cook in a non-stick skillet over medium heat until slightly browned (or cook according to package directions).
- Once the rice is cooked, remove from heat. Add in the cooked sausage and the fresh spinach. Mix to combine. The spinach should wilt due to the heat.
- If desired, garnish with fresh cilantro before serving.
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Equipment Needed
Storage and Meal Prep Tips
Vegan rice pilaf is the perfect plant based meal prep recipe because it’s quick to make in just 30 minutes and packed with plant-based protein. This easy vegan rice dish stores well for a week in the fridge, making it ideal for healthy lunches and dinners throughout the week.
This recipe makes about 5 meals that are filling and under 500 calories and 26 grams of protein per serving. (Note: nutrition information uses Field Roast Italian Sausage). You can simplify your meals by preparing this recipe (in just 30 minutes!) and dividing it into 5 separate glass meal-prep containers for super quick reheating and eating!
For more vegan recipes and meal ideas, follow me on social media (links below). And, to watch how I make some of these epic recipes and subscribe to my YouTube channel!
Learn how to make your own vegan sausages:
Serving Suggestions
Love this rice pilaf? Next time try it in my Stuffed Butternut Squash recipe or serve it with Roasted Squash with Spinach Tahini on the side.
Sausage and rice pilaf also pairs great with additional cooked vegetables such as bell pepper, cherry tomatoes, and zucchini. Mix it up and add your favorite veggies!
If you like this recipe and want more vegan meal ideas, leave a comment and follow me on social media with the links below:
Vegan Sausage and Rice Pilaf
- Total Time: 30 minutes
- Yield: 5 serving 1x
Description
Vegan Sausage and Rice is a quick and easy vegan dinner recipe that is full of flavor! This vegan recipe also makes a great plant based meal prep recipe.
Ingredients
- 2 cups uncooked long-grain white rice (such as Jasmine or Basmati)
- 4 1/4 cups Vegan Chicken-less Broth (or regular vegetable broth)
- 2 Tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon black pepper
- 4 vegan sausage links (I use Field Roast Italian Sausage or my homemade sausages)
- 3 cups chopped fresh spinach
- 1/4 cup chopped cilantro (optional, for garnish)
Instructions
- In a high-sided skillet (10-12 inches) with a lid or a medium-sized (4-5 quart) stock pot, combine the uncooked rice, not-chicken broth, lemon juice and spices. Bring to a simmer, cover with the lid, and cook for 20-25 minutes until the rice is tender and the excess liquid is absorbed.
- While the rice cooks, slice the sausage and cook in a non-stick skillet over medium heat until slightly browned (or cook according to package directions).
- Once the rice is cooked, remove from heat. Add in the cooked sausage and the chopped spinach. Mix to combine. The spinach should wilt due to the heat.
- If desired, garnish with fresh cilantro before serving.
Notes
- See above for meal prep tips and storage information
- Nutrition information is calculated with store-bought Field Roast brand vegan sausages
- Prep Time: 5
- Cook Time: 25
Nutrition
- Serving Size: 1 and 3/4 cups (1/5th recipe total)
- Calories: 460
- Sugar: 0g
- Sodium: 613mg
- Fat: 7g
- Saturated Fat: 0.5g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 0mg
