My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Recipes

Vanilla Coconut Chia Pudding

by 3 Comments

Breakfast, dessert or snack? You decide! Vanilla Coconut Chia Pudding satisfies your sweet craving while providing nutritional benefits.

Chia pudding has evolved into a versatile dish that can showcase various flavors. Vanilla coconut is the clear favorite at my house. The combination of comforting vanilla and exotic coconut transports me to a tropical paradise with every spoonful.

Is Chia Pudding Actually Good for You?

Chia seeds are rich in omega-3 fatty acids, fiber and protein. When combined with the goodness of coconut milk, it becomes a well-rounded treat while fulfilling my sweet tooth. You can incorporate more nutrients with the addition of fruits, nuts and seeds too.

There are lots of ways to tailor this recipe to suit everyone’s tastes. Not into coconut? Swap out the coconut milk for almond milk.

Would you rather have a fruity dessert? Your favorite fruits will complement the chia pudding perfectly. How about chocolate chia overnight oats or strawberry chia pudding? There are so many variations of this recipe to try!

How to Make Vanilla Coconut Chia Pudding

This recipe makes one serving.

Ingredients

  • 2 Tablespoons Chia Seeds 
  • ½ cup Coconut Milk (other plant-based milk can be used instead) 
  • 1 teaspoon maple syrup 
  • ¼ teaspoon vanilla extract 
  • 1 Tablespoon Shredded Coconut 

Instructions

Step 1 – Add Ingredients

Add all the ingredients together in a bowl or jar (should hold at least one cup). 

Step 2 – Set

Allow to sit for 10 minutes, then stir again and place in the refrigerator.  

Step 3 – Refrigerate

Refrigerate overnight or at least 2 hours.  

Step 4 – Add Toppings

Enjoy topped with additional shredded coconut, nuts, or fresh fruit. 

Serving Suggestions

Whether you opt for a classic bowl presentation or layer fresh fruits in a glass, chia pudding can be as pretty as it tastes. Try these delicious variations:

Fresh Fruit Toppings

Garnishing your vanilla coconut chia pudding with a medley of fresh fruits not only adds visual appeal but also introduces additional flavors and textures. Berries, mango slices, or kiwi chunks are popular choices that complement the pudding’s sweetness.

Nuts and Seeds

For those who enjoy a bit of crunch in their desserts, consider adding a sprinkle of chopped nuts or seeds. Almonds, walnuts, or pumpkin seeds provide a delightful contrast to the creamy texture of the pudding.

Sweet Treat

Elevate your vanilla coconut chia pudding by drizzling a touch of maple syrup, or agave nectar. This not only enhances the sweetness but also adds a layer of sophistication to the overall presentation.

Storage

Chia pudding will keep in the refrigerator in an airtight container for up to 5 days. It’s a great option for meal prep!

More Plant Based Recipes Using Chia Seeds or Oats

Don’t miss these yummy ways to enjoy chia seeds and/or oats for breakfast, dessert or a snack:

Yield: 1 Serving

Vanilla Coconut Chia Pudding

Vanilla Coconut Chia Pudding
4.8 Stars (4 Reviews)

Your family will love this Vanilla Coconut Chia Pudding. Add your favorite fruit, coconut flakes, nuts or seeds. It makes a great breakfast, dessert or snack.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 2 Tablespoons Chia Seeds
  • ½ cup Coconut Milk (other plant-based milk can be used instead)
  • 1 teaspoon maple syrup
  • ¼ teaspoon vanilla extract
  • 1 Tablespoon Shredded Coconut

Instructions

  1. Add all the ingredients together in a bowl or jar (should hold at least one cup). 
  2. Allow to sit for 10 minutes, then stir again and place in the refrigerator.  
  3. Refrigerate overnight or at least 2 hours.  
  4. Enjoy topped with additional shredded coconut, nuts, or fresh fruit. 

Notes

Keep in an airtight container in the referigerator for up to 5 days

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© Holly Yzquierdo
Category: Recipes

Chocolate Chia Overnight Oats

by 8 Comments

I’m going to let you in on a secret, I’ve got one heck of a sweet tooth and I’m a chocolate lover. When I came up with this recipe, I was looking for a chocolate treat to curb my cravings. This Chocolate Chia Overnight Oats delivers!

Chocolate Chia Overnight Oats

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The flavor of these Chocolate Chia Overnight Oats most closely reminds me of the milk leftover after a big bowl of chocolate flavored cereal. My whole life, before going plant-based, I would eat chocolate cereal. Not usually for breakfast, usually at night or as a snack. As a kid Count Chocula was my favorite, later as a teen and young adult, I’d buy big bags of generic chocolate pebble cereal.

You know I have several overnight oat recipes, I thought chocolate would be a great addition and perfect for an afternoon snack or dessert. Of course, you could eat this for breakfast.

You can make it healthier by adding fresh strawberries or more decadent by adding mini chocolate chips! I’m a huge fan of Enjoy Life Foods chocolate chips and use those exclusively in all my baking. I’ve also made these with chopped almonds!

Need a decadent chocoChocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats

Ingredients

Do

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Enjoy in the next 5 days.
Chocolate Chia Overnight Oats recipe
Yield: 1

Chocolate Chia Overnight Oats

Chocolate Chia Overnight Oats
4.4 Stars (18 Reviews)

This decadent Chocolate Chia Overnight Oats recipe may be better suited for dessert than breakfast. Rest assured, it's perfect for chocolate lovers.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1/2 Tablespoon Chia Seeds
  • 1 Teaspoon Cocoa Powder
  • 1 Tablespoon Maple Syrup (optional)
  • 1/2 Cup Rice Milk (or plant-milk of your choice)
  • 1/2 Cup Oats
  • 1 Tablespoon Enjoy Life Chocolate Chips (optional)
  • 1/4 Cup Sliced Strawberries (optional)

Instructions

  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 hours or overnight. Top with fresh fruit or chocolate chips. Enjoy in the next 5 days.

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© Holly Yzquierdo
Category: Recipes

Have you had chocolate oats? Do you think it’s breakfast or dessert?

Mango Salsa

by 3 Comments

Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt

Do

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

Mango Salsa
5.0 Stars (1 Review)

Try adding this Mango Salsa to your salads, tacos, burritos and more!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt (optional)

Instructions

  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

Notes

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

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© Holly Yzquierdo
Category: Recipes

Strawberry Chia Pudding

by 9 Comments

Have you tried chia pudding? What about Strawberry Chia Pudding! It’s a game changer!

Strawberry Chia Pudding

We have been chia seed lovers for years! In fact, when my boys were little, I always kept chia seeds in a shaker bottle and called them sprinkles! You would never guess all the things my boys ate “sprinkles” on! EVERYTHING!!!

Chia Seeds

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Sprinkles, I mean chia seeds, are a great sources of omega-3 fatty acids, fiber, protein and more! And it doesn’t take much to get the benefits!

The thing you have to know about chia seeds is that once they get wet they change, kinda like gremlins. Ha ha, actually they don’t turn into something bad but they do change into a gel like  texture. We don’t notice much in things like oatmeal or mixed into peanut butter but it would be obvious in a salad.

Strawberry Chia Pudding

Perhaps the perfect vehicle for chia seeds is chia pudding! People have been eating chia pudding for ever. I’ve made it since the beginning of our plant-based journey. Normally, I’d make chocolate because I’m a chocolate kind of gal but this Strawberry Chia Pudding gives chocolate a run for its money!

Strawberry Chia Pudding

Strawberry Chia Pudding

This recipe makes four servings which makes it perfect for a family or for meal prep! Since chia pudding lasts for about 5 days in the refrigerator, you can make up a batch on the weekend and enjoy it for breakfast, snack or dessert throughout the week.

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Do

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit. One of my son’s can’t stand chunks of fruit, I have to blend his smoothies twice! Blending is a great option to get the fruit, and all its flavor, mixed in. If you have a family member who is particular about their food, blending is the way to go!

I use my Blendtec almost every day, the Twister Jar handles this like a champ, but almost any blender would do for this simple recipe.

Yield: 4

Strawberry Chia Pudding

Strawberry Chia Pudding
5.0 Stars (2 Reviews)

This Strawberry Chia Pudding recipe makes four servings which makes it perfect for a family or for meal prep! Enjoy it for a plant-based breakfast, snack or dessert throughout the week.

Prep Time 5 minutes
Cook Time 2 hours
Additional Time 2 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 cups plant-based milk (I used coconut)
  • ⅓ cup chia seeds
  • 4 tsp maple syrup, you can substitutes dates if desired
  • 1 cup strawberries

Instructions

  1. Add all ingredients to blender jar and blend for 15 to 20 seconds.
  2. Let sit for about 5 minutes. Scrape down sides of blender jar and blend for 20 seconds more.
  3. Pour into individual jars or bowl, cover, and refrigerate overnight or for at least 2 hours.

Notes

You can make chia pudding without a blender, the chia seeds will soak up the liquid and congeal, but making it in the blender also blends the fruit.

Recommended Products

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© Holly Yzquierdo
Category: Recipes

Oil-Free Hummus Without Tahini (Easy 5-Minute Recipe)

by 1,368 Comments

This Oil-Free Hummus Without Tahini is one of the recipes that has been part of My Plant-Based Family almost from the beginning. I started making hummus after our family went plant-based in 2011, and it quickly became a staple in our refrigerator.

It’s easy, inexpensive and made with simple ingredients I usually have on hand. Unlike many hummus recipes, this version doesn’t use oil or tahini. Chickpeas, lemon, garlic and seasonings come together to make a flavorful dip or spread that’s perfect for quick family meals and snacks.

We eat it with fresh vegetables, spread it on sandwiches and wraps, and add it to bowls and other easy meals. It’s also a great recipe to make ahead and keep in the refrigerator when everyone needs something quick.

Oil-Free Hummus

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Why You’ll Love This Recipe

  • No oil or tahini: This recipe gets its flavor and creamy texture without either.
  • Budget-friendly: Chickpeas are inexpensive, and the rest of the recipe uses simple pantry and grocery-store ingredients.
  • Quick and easy: Put everything in a food processor or blender and blend.
  • Family-friendly: Use it as a dip, sandwich spread, wrap filling or addition to bowls.
  • Easy to customize: Adjust the garlic, lemon and seasonings to suit your family’s tastes.

Key Ingredients

Chickpeas: Canned chickpeas make this incredibly convenient, but cooked-from-dry chickpeas work too.

Lemon juice: Fresh lemon gives hummus its brightness. Add a little more if your family likes a stronger lemon flavor.

Garlic: Start conservatively, as raw garlic can become quite strong in hummus.

Oil-Free Hummus

How to Make Oil-Free Hummus

This hummus is only flavored with lemon juice, garlic and optional salt. I like to sprinkle a little paprika on top as well but it’s optional.

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Do

Step 1: Add your ingredients to your blender or food processor. Start with 1/4 cup of liquid.

Step 2: Blend until your hummus is creamy and smooth. Add the additional 1/4 cup of liquid if needed to make it creamier.

Oil-Free Hummus

Step 3: Taste the hummus and make adjustments, such as adding more liquid to make it creamier or more garlic and lemon juice for more flavor. Add salt if desired.

How Do You Make Creamy Hummus Without Oil or Tahini?

The key to making your hummus smooth is to use a good blender or food processor. You need the power to pulverize those chickpeas. I’ve found that using warm chickpeas breaks down better and makes the creamiest hummus. Of course, using enough liquid, whether it’s water or aquafaba, is important. Some people may think the added fat in oil or tahini is needed, but I can’t tell you from experience that you don’t need it.

Homemade Hummus is Easy

When it comes to cooking, hummus is one of the easiest things there is. You don’t really need to cook and you only need a few ingredients. This time, I used canned chickpeas but when I’m batch cooking, I’ll make a big batch of chickpeas so I can make hummus, have chickpeas for Chickpea Nuggets and leftovers to add to salads.

You do need a high-speed blender or food processor. I’ve used both with good results. I’ve had this Hamilton Beach 10 cup food processor for 8 years and it still works great. I also have a Blendtec blender that we got many years ago at Costco. I’ve made countless sauces and dips in these two.

Choosing Chickpeas

My favorite chickpeas, a.k.a. garbanzo beans, come from Palouse Brand. They are non-GMO and USA grown. In fact, you are given the field location and harvest date. They are the best chickpeas I’ve ever eaten.

When I’m out of Palouse Brand, or when I don’t have time to cook up a batch in my Instant Pot, I’ll use canned chickpeas. Whichever you choose to use, don’t toss out the liquid that comes with the chickpeas; you’ll use it.

Oil-Free Hummus

Easy Ways to Use Hummus

Hummus is one of my favorite foods to keep ready in the refrigerator because it can become part of a meal or snack without much planning.

Try it:

  • as a dip for carrots, cucumbers, bell peppers or other vegetables
  • spread on sandwiches instead of mayo
  • inside wraps with vegetables
  • with pita or crackers
  • added to a grain or veggie bowl
  • as an easy after-school snack
  • packed in a lunch box with vegetables and crackers

For family meals, I especially like foods like hummus that everyone can use differently. Put out hummus, vegetables, wraps and a few other fillings, and everyone can build their own meal.

If you like this recipe, make sure to try:

Frequently Asked Questions

How Long Does Homemade Hummus Last?

I try to use it within 5 days, but I’ve stretched it to 7 days.

How do I store hummus?

I store homemade hummus in a glass bowl with a lid in the refrigerator.

Can I freeze hummus?

Yes, you can freeze hummus. The texture will change a bit when you defrost it. For best results, thaw it in the refrigerator, warm it slightly and stir well. You can re-blend it if stirring doesn’t fix the texture.

Can I use dried chickpeas?

Yes, but I recommend soaking them and cooking them the day before you make your hummus. Chickpeas have a long cooking time. I cook them in the Instant Pot with great success.

Can I make hummus without garlic?

Yes, you can make hummus without garlic, but I recommend adding more herbs or spices.

Can I use lime instead of lemon?

Yes, you can use lime juice and or zest instead of lemon.

Why isn’t my hummus creamy?

Make sure your chickpeas are cooked completely before making hummus. You probably need to add more liquid and blend them longer. Make sure you scrape the sides of your blender or food processor throughout the process. Warm chickpeas blend better than cold chickpeas. Warm them up first fir best results.

Can I use water instead of aquafaba?

If you forget to save the water you get when cooking chickpeas or the water that comes in the can, you can use regular water.

Can I add roasted peppers to my hummus?

Yes, roasted peppers are great in hummus. They do contain moisture, so you may want to scale back on the other liquid you add to the blender.

Oil-Free Hummus

Oil-Free Hummus
4.3 Stars (107 Reviews)

This easy oil-free hummus is made without tahini using chickpeas and simple pantry ingredients. It's an inexpensive, family-friendly dip or spread that's perfect for snacks, lunches, wraps and quick plant-based meals.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 15 oz can of chickpeas (or 2 cups of cooked chickpeas), reserve the liquid
  • 4 cloves of garlic
  • 1 lemon, or 1/4 cup lemon juice
  • 1/4 to 1/2 cup of chickpea liquid
  • salt to taste, optional
  • paprika for garnish, optional

Instructions

  1. Pour your chickpeas into your blender or food processor. Save the liquid to use soon.
  2. Add your garlic and lemon juice. If your lemon isn’t juicy enough for 1/4 cup of lemon juice, you may want to add another lemon or some lemon zest to give it more flavor.
  3. Add 1/4 cup of the chickpea liquid, this is also known as aqua faba and some people whip it like eggs to make vegan meringues and other interesting dishes.
  4. Add optional salt if using.
  5. Blend or process until your hummus is creamy and smooth. If it’s not smooth enough, add another 1/4 cup of chickpea liquid and blend again.
  6. Pour into a bowl and garnish if desired. Enjoy with veggies, on sandwiches or any other thing you think of.

Notes

Use this hummus as a salad dressing or a sandwich spread. It’s so versatile and filling. Plus, this recipe is lower in fat with no oil or tahini so you don’t have to worry about over eating it.

Recommended Products

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

Vegan Broccoli and Rice Skillet

by 42 Comments

This Vegan Broccoli and Rice Skillet is an easy one-pan dinner made with simple, budget-friendly ingredients. Everything cooks together in one skillet, making it a great plant-based meal for busy weeknights.

Broccoli and rice has been a longtime favorite in our house. In fact, I’ve made several versions over the years, including a Crock Pot version. This one-pot version is the one to make when you need dinner on the table quickly.

My husband also likes taking leftovers to work, so this is one of those meals that can cover dinner and the next day’s lunch at the same time.

One Pot Broccoli and Rice

Why You’ll Love This Broccoli and Rice Recipe

This Vegan Broccoli and Rice Skillet is made for busy nights. It cooks in one skillet in less than 30 minutes, uses simple ingredients, and doesn’t leave you with a sink full of dishes. The creamy rice and tender broccoli make it a comforting family dinner that’s easy to get on the table.

This is actually the third version of Broccoli and Rice I’ve shared! In my original Broccoli and Rice Casserole, the rice, sauce, and broccoli are cooked separately and then combined. It’s not difficult—and I still love the flavor—but it makes a lot of dishes.

My second version is a Crock Pot Cheesy Broccoli and Rice Casserole. It’s really easy and mostly hands-off, but it takes several hours to cook. I also make Broccoli and Rice in the Instant Pot, although I haven’t shared that version yet.

For this skillet version, I wanted something I could make fast. The biggest change was switching from brown rice to jasmine rice. Brown rice can take about 45 minutes to cook on the stove, while jasmine rice cooks much faster. That simple change helped turn one of our favorite broccoli and rice combinations into a weeknight meal I can have ready in less than half an hour.

Ingredients You’ll Need

Rice: We use jasmine rice for this recipe because it cooks quickly and pairs well with the other ingredients.

Broccoli: We use fresh broccoli. One head of broccoli is usually close to the three cups we need.

Plant-based milk: We use unsweetened almond milk but any unflavored and unsweet plant-based milk should work.

Nutritional yeast: This gives the dish its cheesy/savory flavor.

Spices: Salt, onion powder and garlic powder are pantry staples I use in almost every savory dish.

This recipe makes 4 servings when eaten as a main dish. It reheats well, my husband always takes the leftovers to work for lunch and heats it up in the microwave.

How to Make Broccoli and Rice

Ingredients

Instructions

Step 1 – Boil Water

In a skillet with a lid, bring your water to a boil.

Step 2 – Simmer Rice and Seasonings

Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.

Step 3 – Cook

Cook for 10 minutes.

Step 4 – Add Plant Milk

Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.

Step 5 – Cook Again

Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.

Tips for Making Broccoli and Rice

  • Adjusting Consistency: If you prefer a creamier dish, you can add an extra splash of plant milk at the end. This can give the dish a more risotto-like texture.
  • Adding Other Vegetables: This recipe is very versatile, so feel free to toss in other quick-cooking vegetables like peas, spinach, or diced bell peppers.
  • Using Brown Rice: If you prefer brown rice, note that it will require a longer cooking time and additional water. Brown rice takes roughly 30-40 minutes to cook, so you may need to adjust the timing and check periodically.
  • Amping Up Protein: To increase the protein content, consider adding some chickpeas or tofu cubes to the dish during the final cooking stage. Both would soak up the flavors nicely and make the dish even heartier.

Serving Suggestions

This one-pot Broccoli and Rice recipe is great as a main dish, but it can also serve as a versatile side. Here are a few ideas for serving:

  1. Main Course: Serve it in a bowl with a sprinkle of extra nutritional yeast or a dash of hot sauce for a little kick.
  2. Side Dish: Pair it with a vegan protein source, such as grilled tempeh, roasted tofu, or a chickpea patty, to make a complete meal.
  3. Meal Prep Option: Portion it out into containers for easy, grab-and-go lunches. This dish stores well in the fridge for 3-4 days, so it’s ideal for meal prepping.

Storing and Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it can taste even better the next day.
  • Reheat: To reheat, simply add a splash of plant milk or water to prevent it from drying out, then warm in the microwave or on the stovetop over low heat.

More Plant Based Meal Ideas

If you like this quick and easy recipe, try these plant based dinner ideas too:

Frequently Asked Questions

Can I use frozen broccoli instead of fresh broccoli?

Yes, you can substitute frozen broccoli for the fresh broccoli. It may take a little extra time since it will have to defrost and then be cooked. I recommend adding it earlier in the process. It will also generate more liquid, and the final texture will not be as firm as using fresh broccoli.

Can I use brown rice instead of jasmine rice?

Yes, but brown rice takes 45 minutes took cook. You will need to make adjustments to the recipe.
If using brown rice, I recommend using 2 cups of brown rice and 2 cups of water. Add the spices as the recipe recommends, and cook for 40 minutes. Then stir in the remaining broccoli and plant-based milk and cook for another 5-10 minutes.

Should I wash my rice first?

If you prefer washed rice, go ahead and wash it first. We usually skip that step when making rice.

Can I freeze leftovers?

I don’t recommend freezing this dish.

What plant-based milks can I use?

I recommend you use your favorite unsweetened plant-based milk. We use unsweetened almond milk, but we used rice milk for years.

Can I make this without nutritional yeast?

You can make this without nutritional yeast, but that is where the bulk of the flavor comes from. If you choose not to use the yeast, I recommend using a strong vegetable stock as well as more veggies like onions, carrots, garlic, etc. It will be very bland without the nutritional yeast.

My rice isn’t cooked, but the liquid is gone. What do I do?

If everything was measured correctly, then you are losing a lot of liquid to evaporation. Turn the heat down to a low simmer and cover the skillet with a lid. If the temperature is low enough, you shouldn’t have to worry about boiling over.
To save the recipe, add more water and watch the skillet closely.

This recipe is done cooking but it seems too wet. What should I do?

If the rice is soft, and completely cooked, you’ll want to give it a good stir and let it rest uncovered. After 5-10 minutes stir it again and your problem is probably solved.

My rice is mushy? Can I fix it?

Once rice is mushy, it’s going to stay that way. Next time, you can pre-wash your rice to remove excess starch, use a little less liquid, and cook it at a lower simmer. Be careful not to overcook it.

My rice is stuck to the bottom of my pan. Is it ruined?

You can probably still save your dinner. If the rice is stuck but not burned, let it rest on the stove uncovered for 5-10 minutes. After the resting period, you may be able to stir it or at least use a spatula to serve it. Some pans are “stickier” than others. It’s trial and error to get it just right. I normally use an aluminum skillet for this recipe. When the rice sticks, I can always unstick it after it rests.

Yield: 4 servings

One-Pot Vegan Broccoli and Rice

One Pot Broccoli and Rice
4.6 Stars (20 Reviews)

This easy one-pot vegan broccoli and rice is an oil-free family dinner made with simple, budget-friendly ingredients and minimal cleanup.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 1/2 cups water
  • 2 cups Jasmine rice
  • 1/2 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 cup plant-based milk, I used unsweetened rice milk
  • 3 cups chopped broccoli

Instructions

  1. In a skillet with a lid, bring your water to a boil.
  2. Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.
  3. Cook for 10 minutes.
  4. Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.
  5. Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.

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© Holly Yzquierdo
Category: Recipes