Vegan Mushroom Rice (GF)

Vegan Mushroom Rice (GF)

This Vegan Mushroom Rice is:

  • super easy to make
  • full of flavour
  • makes a great main or side dish!

Vegan Mushroom Rice (GF)

For this Vegan Mushroom Rice, you can use any type of mushrooms you like. I used Japanese maitake mushrooms, but button mushrooms, chestnut mushrooms, or shiitake mushrooms would also work well.

Vegan Mushroom Rice (GF)

I used Japanese sushi rice, but you can use any type of white rice you like – a long-grain rice such as Basmati would work equally well. 

Vegan Mushroom Rice (GF)

A lot of the flavour in this Vegan Mushroom Rice comes from the mushrooms obviously, but I also added onion and garlic, a stock cube, and soy sauce (or tamari if gluten-free) for an extra salty, umami taste.

Vegan Mushroom Rice (GF)

I also added some red and green pepper (you can use either) for colour and extra nutrition, as well as some green peas for extra fibre and protein. 

Vegan Mushroom Rice (GF)

This Vegan Mushroom Rice is so flavoursome and moreish that it might even win over mushroom haters! It makes a complete meal on its own, but also works as a great side dish.

Looking for more flavourful rice recipes? You might like my:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Mushroom Rice (GF)
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Vegan Mushroom Rice (GF)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This Vegan Mushroom Rice is super easy to make, full of flavour and makes a great main or side dish!

Course: Main Course, Side Dish
Servings: 4
Calories: 268 kcal
Ingredients
  • 2 tablespoons oil (coconut, vegetable, rapeseed or olive)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 150 g (2 cups) roughly chopped mushrooms (e.g. button, chestnut, maitake or shiitake mushrooms)
  • 2 cups uncooked white rice
  • 150 g (1 cup) frozen green peas
  • 1 red or green pepper, thinly sliced
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 1 tablespoon soy sauce, to taste (or tamari if gluten-free)
  • Black pepper, to taste
Instructions
  1. Heat up oil in a large pan and add onion and garlic once hot
  2. Fry for around 10 minutes until softened
  3. Add the mushrooms and rice, and fry for for a couple of minutes until rice is translucent
  4. Add the frozen peas, red or green pepper, stock cube, soy sauce and black pepper, along with 300ml (1 1/4 cups) water, or enough to roughly cover
  5. Mix well, ensuring that the stock cube has completely dissolved
  6. Bring to the boil, and keeping a lid over it, cook on a low heat for 15 minutes until all the water is absorbed
  7. Turn off the heat and leave with the lid on for 5 minutes before serving

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