Vegan Rice Bake

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www.theconsciousplantkitchen.com

This Vegan Rice Bake is an easy one-pan, throw-all-ingredients dinner that you can prepare in just a few minutes and can make many servings of a delicious high-protein meal.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-rice-bake/ or scan the QR code here ➡️

Prep Time10

Cook Time55

Total Time1 7

Servings: people

Calories: 571.8kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Long Grain White Rice Measure uncooked. Do not use jasmine rice or brown rice.
2 cups Vegetable Stock
1 ½ tablespoon Light Soy Sauce
1 tablespoon Mirin
2 cups Veggie Mix You can use a frozen peas, carrots, and corn mix.
2 Garlic Cloves crushed

To serve

2 teaspoons Roasted Sesame Oil
3-4 Scallions sliced
14 ounces Edamame frozen shelled
1 drizzle Sriracha Sauce

US Customary - Metric

Instructions

Preheat the oven to 400 °F (200 °C). Lightly spray with oil a 9 x 13-inch baking dish.
In the baking dish, add the uncooked rice (do not rinse it), vegetable stock, mirin, frozen peas, carrot cubes, corn, soy sauce, and crushed garlic cloves.
Cover the baking dish tightly with foil and bake it for 40 minutes at 400 °F (200 °C).
Uncover and keep the foil for later. Bake it again for 15 minutes at the same temperature. The liquid should be absorbed and the rice should be cooked after that step.
Remove from the oven, foil again, and set aside for 10 minutes.
Meanwhile, place the frozen edamame in a bowl, cover it with boiling water and microwave for 3 minutes,
Drain the edamame and add a pinch of salt.
Remove the foil from the dish and use a fork to fluff the rice. Stir in the roasted sesame oil, cooked edamame, and spring onion.
Serve with a drizzle of sriracha sauce.

Nutrition