If you think rice is boring and bland, this dirty rice recipe will change your mind! Loaded with flavour in every bite, it’s also full of veggies and plant-based sausage, so you can make it a meal.
It seems like every cuisine has a signature rice dish, from Puerto Rican arroz con gandules to Indian biryani and Jamaican rice and peas . And if you’re traveling to Louisiana, you can’t miss out on dirty rice!
Dirty rice is a traditional Cajun dish made with rice, meat, and seasonings. The name comes from the appearance of the dish, as it looks dirty due to the combination of ingredients and spices. My dirty rice recipe offers a vegan twist by using plant-based sausage, but it still has all the flavour of the original!
Why You’ll Love This Dirty Rice Recipe
- A complete meal in a bowl . Like rice and beans, dirty rice is a hearty, filling dish that can be enjoyed on its own for dinner, especially if you round it out with a salad or veggies.
- Packed with flavour . The blend of spices and vegetables in this recipe gives the rice so much depth.
- Great for meal prep . This dish keeps well in the fridge, making it an excellent option for meal prep dinners and lunches. You can also freeze it for later!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- The Cajun trinity – This is the term used to describe the yellow onion, celery, and green bell peppers base of so many Creole and Cajun dishes.
- Garlic
- Vegan sausage – I like a spicy vegan sausage in this recipe for some fiery flavour, but you can use any sausage you like for this dirty rice recipe.
- Jasmine rice
- Seasonings – Smoked paprika, cayenne, garlic powder, onion powder, dried thyme, and bay leaves.
- Vegetable stock – I use my homemade vegetable broth .
- Salt and pepper to taste
Can I Use a Different Kind of Rice in this Dirty Rice Recipe?
While this recipe calls for fragrant jasmine rice, long-grain white or brown rice is more traditional, and basmati rice will also work. Just remember that the cooking time may need to be adjusted as different types of rice cook differently.
How to Make Dirty Rice
- Sauté the veggies. Cook the onion, celery, and bell peppers in a skillet with olive oil until they’re softened, then stir in the garlic.
- Brown the sausage. Add the vegan sausage and cook until it’s browned, crumbling it with a wooden spoon as you cook it.
- Season the rice. Stir in the rice, along with the smoked paprika, cayenne, garlic powder, onion powder, and thyme. Cook for a minute, or until fragrant.
- Cook the rice. Add the bay leaves and veggie stock. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20 to 25 minutes, or until the rice is tender.
- Finish. Remove the pan from the heat and discard the bay leaves. Use a fork to fluff the rice, then season to taste and serve.
Tips and Variations
- Stir occasionally . This ensures even cooking and it also gives you a better handle on how the dirty rice recipe is cooking—you’ll know if it needs more water, if the temperature needs to be adjusted, etc.
- Add more veggies . Feel free to add in other vegetables such as diced carrots, corn, or peas. You can stir small frozen veggies (like peas) in at the very end of the cooking time. It’s not exactly traditional, but it’s a good way to bulk up the dirty rice a little more.
- Spice it up . If you like your food on the spicier side, feel free to add more cayenne pepper or even hot sauce to the dish.
- Substitute the vegan meat . Instead of sausage, try vegan chicken for something different, or swap in cooked red beans.
Serving Suggestions
For a traditional Southern dinner, pair this dirty rice recipe with vegan cornbread or cornbread muffins . A simple salad is also great as a side dish, or round out your meal with balsamic roasted vegetables .
How to Store Leftovers
Transfer any leftovers to an airtight container and refrigerate for 3 to 5 days. To reheat, warm the dirty rice in a skillet over medium heat, adding a splash of vegetable stock or water to prevent it from drying out, or heat it up in the microwave.
Can I Freeze This Recipe?
Yes! Pack the dirty rice recipe in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Vegan Rice Dishes
- Pineapple Fried Rice
- Congri (Cuban Rice and Black Beans)
- Broccoli Cheese Rice Casserole
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
Ingredients
- 2 tablespoons olive oil , 30 ml
- 1 yellow onion , diced
- 3 celery stalks , diced
- 2 green bell peppers , diced
- 3 cloves garlic , minced
- 14 ounces vegan sausage , 397 grams
- 1 ½ cups jasmine rice, rinsed and drained , 193 grams
- 1 teaspoon smoked paprika , 2 grams
- ¼ teaspoon cayenne , .5 grams
- ½ teaspoon garlic powder , 2.4 grams
- ½ teaspoon onion powder , 2.4 grams
- 1 teaspoon dried thyme , 1 gram
- 2 bay leaves
- 3 cups vegetable stock , 700 ml
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and bell peppers to the skillet. Sauté until the vegetables are softened. Add the garlic and sauté until fragrant.
- Add the vegan sausage to the pan and cook until golden brown and cooked through, crumbling it as you go.
- Stir the rice into the veggies and sausage, season with smoked paprika, cayenne, garlic powder, onion powder, and thyme. Cook for 1 minute, stirring occasionally.
- Add the bay leaves to the pan and stir in the veggie stock. Bring the mixture to a boil and then reduce the heat to low. Cover the pan and let the rice cook for 20-25 minutes or until it is tender and has absorbed the liquid.
- Remove the pan from the heat and remove the bay leaves. Fluff the rice with a fork.
- Taste the finished product and season with salt and pepper to taste.
Notes
Dirty Rice Recipe
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 yellow onion diced
- 3 celery stalks diced
- 2 green bell peppers diced
- 3 cloves garlic minced
- 14 ounces vegan sausage 397 grams
- 1 ½ cups jasmine rice, rinsed and drained 193 grams
- 1 teaspoon smoked paprika 2 grams
- ¼ teaspoon cayenne .5 grams
- ½ teaspoon garlic powder 2.4 grams
- ½ teaspoon onion powder 2.4 grams
- 1 teaspoon dried thyme 1 gram
- 2 bay leaves
- 3 cups vegetable stock 700 ml
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and bell peppers to the skillet. Sauté until the vegetables are softened. Add the garlic and sauté until fragrant.
- Add the vegan sausage to the pan and cook until golden brown and cooked through, crumbling it as you go.
- Stir the rice into the veggies and sausage, season with smoked paprika, cayenne, garlic powder, onion powder, and thyme. Cook for 1 minute, stirring occasionally.
- Add the bay leaves to the pan and stir in the veggie stock. Bring the mixture to a boil and then reduce the heat to low. Cover the pan and let the rice cook for 20-25 minutes or until it is tender and has absorbed the liquid.
- Remove the pan from the heat and remove the bay leaves. Fluff the rice with a fork.
- Taste the finished product and season with salt and pepper to taste.
Notes
Nutrition
Dirty Rice Recipe https://jessicainthekitchen.com/dirty-rice-recipe/ May 13, 2024
This loaded potato salad has vegan sour cream, cheddar, and bacon just like a stuffed baked potato! Serve it up at a picnic or barbecue and it’s going to be the hit of the party.
I love a simple potato salad made with vinaigrette, but sometimes I crave those creamy salads I enjoyed before becoming vegan. This loaded potato salad is all that and more!
Not only does it have a crave-worthy creamy dressing like this classic vegan potato salad , it also has all the delicious toppings of a loaded baked potato (or these loaded potato skins !). The vegan sour cream adds tanginess, while the cheddar brings that cheesy flavour we all love. And don’t worry about missing out on bacon—this salad has crispy plant-based bacon in every bite. Yes!
Why You’ll Love This Loaded Potato Salad
- (Vegan) bacon . They say bacon makes everything better and I think that’s also true of vegan bacon . I can never resist the smoky flavour and crispy texture!
- Versatile . This loaded potato salad can be served as a side dish, but you know what? I even love it as a main course! It’s perfect for barbecues, picnics, or an everyday lunch option.
- Easy to make . Baking the potatoes is the most time-consuming part, but nothing about this recipe is difficult.
- Instant crowd-pleaser . This salad is sure to be a hit at any gathering. Even non-vegans will love the creamy dressing and savoury toppings!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – Because we’re going for baked potato vibes in this recipe, classic russet potatoes are best!
- Olive oil
- Salt
- Lemon – Use fresh lemon juice for the best flavour.
- Vegan sour cream – You can use store-bought or homemade vegan sour cream .
- Vegan mayo – Again, you can make your own vegan mayo or buy it.
- Dijon mustard – This adds some sharp flavour to liven things up.
- Garlic powder
- Scallions – For a milder flavour, you can substitute chives.
- Shredded vegan cheddar cheese – Any brand of vegan cheese you like.
- Vegan bacon crumbles – My coconut bacon recipe is perfect for this loaded potato salad.
- Chopped fresh parsley
- Salt and pepper
How to Make Loaded Potato Salad
- Prepare. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Bake the potatoes. Rub the potatoes with oil, season them with salt, and poke holes in them to let steam escape. Bake for 45 minutes, or until fork tender.
- Peel the potatoes. Once the potatoes cool a bit, peel them and cut them into cubes. Sprinkle with lemon juice.
- Make the dressing. Whisk the vegan sour cream, mayo, mustard, and garlic powder.
- Toss the salad. Combine the potatoes, scallions, vegan cheddar cheese, bacon, and parsley in a large bowl. Toss with the dressing.
- Finish. Season to taste and serve.
Tips and Variations
- Use potatoes that are roughly the same size . This ensures they all finish baking at the same time.
- Spice it up. If you like a little heat, add a sprinkle of cayenne or a few dashes of hot sauce to the dressing.
- Add extra protein . Instead of vegan bacon crumbles, tempeh bacon will give you more bang for your buck in the protein department.
- Swap out the sour cream . You can use vegan yogurt for a little more tang in your loaded potato salad dressing.
Serving Suggestions
This loaded potato salad pairs well with classic cookout foods like my easy grillable veggie burgers , grilled Mexican street corn , and 15 minute vegan pasta salad .
How to Store Leftovers
Store leftover loaded potato salad in an airtight container in the refrigerator for up to 3 days. If you find the salad has absorbed most of the dressing after storing, you can freshen it up by adding a little more vegan mayo or sour cream before serving again.
Avoid freezing this salad, as potatoes tend to have an unpleasant texture after freezing and thawing.
More Vegan Salad Recipes
- Chickpea Panzanella Salad
- Vegan Cobb Salad
- Cucumber and Tomato Salad
- Easy Vegan Caesar Salad
- Greek Panzanella Salad
Ingredients
- 6 russet potatoes
- 2 tablespoons olive oil , 30 ml
- 1 teaspoon salt , 6 grams
- Juice of 1 lemon
- ⅓ cup vegan sour cream , 75 grams
- ½ cup vegan mayonnaise , 116 grams
- 1 tablespoon Dijon mustard , 15 grams
- ½ teaspoon garlic powder , 2 grams
- 4 scallions , chopped
- ½ cup shredded vegan cheddar cheese , 113 grams
- ½ cup vegan bacon crumbles , 115 grams
- ¼ cup chopped fresh parsley , 15 grams
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Rub the potatoes with olive oil, season them with salt, and use a fork to poke a few holes in each. Arrange the potatoes on the baking sheet and bake for 45 minutes or until fork tender.
- Once cool enough to handle, peel the potatoes and cut them into cubes. Sprinkle with lemon juice and set aside.
- Whisk together the vegan sour cream, vegan mayo, Dijon, and garlic powder.
- Combine the potatoes, scallions, vegan cheddar cheese, vegan bacon, and parsley in a large mixing bowl. Add the dressing and toss to coat the potatoes.
- Taste the potato salad and season with salt and pepper if needed.
