Vegetarian Dirty Rice is inspired by the traditional Creole meat based recipe(s). This meat-free version relies on lentils and kidney beans for bulk and texture while leaning on onion, bell pepper, celery and spices to bring out savory, umami filled flavors. Long grain brown rice ties all the ingredients together!
⭐️⭐️⭐️⭐️⭐️ Recipe Review: “I have tried SO MANY dirty rice recipes with disappointing results. This recipe is AMAZING. It tasted exactly how I imagined and wanted it to.” ~ Sadie
Vegetarian Dirty Rice Inspiration
When I was in college, and during my early years of marriage, I had a friend from Louisiana who first introduced me to Cajun and Creole cuisine. It didn’t take long to discover how much I loved the rich flavors and textures of Louisiana style cooking. We’d get together on weekends, compare notes and cook up the best food.
Even though I’m eating vegetarian now, I carry those Creole and Cajun flavors with me and incorporate them often. You may know a few inspired recipe here on the blog, like this Vegetarian Gumbo with Okra recipe, and this one pot Cajun Stewed Black Eyed Peas recipe.
A Note On Authenticity: There are many variations of dirty rice, and I do not submit this as authentic, especially since it’s vegetarian and vegan. Rather, it’s an inspired recipe based on the flavors I came to know this dish for.
Dirty Rice Ingredients
While this recipe relies on traditional dirty rice ingredients like a mixture of onions, green bell pepper and celery as its base and a bit of tomato paste, I also include Cajun (or Creole) seasoning. The main point of diversion comes from adding beans and lentils and the type of rice used.
This vegetarian dirty rice relies on lentils and kidney beans for flavor, bulk and texture. Additionally, instead of white rice, I employ hearty, nutty and chewy long grain brown rice to tie all the spices, veggies, garlic, beans and lentils together. A few spices and umami building ingredients create a vegetarian (and vegan) main course recipe that’s full of flavor and so satisfying!
Quick Guide: How to Make Vegetarian Dirty Rice
Simple ingredients with pantry staples bring out the best flavors and textures in this hearty main course meal. Here’s how to make it:
- First, put the lentils and rice on to cook. They cook together for ultimate ease!
- Second, saute the onions, celery and bell pepper until soft.
- Meanwhile, drain the rice and lentils. Lid and set aside.
- Third, to the onions, celery and bell pepper, stir in the spices, tomato paste and garlic.
- Fourth, stir in the reserved rice/lentil cooking liquid to deglaze the pan. Stir in the cooked kidney beans. Lid and simmer for about ten minutes.
- Next, stir in the lentils and rice. Sprinkle in liquid smoke and Worcestershire (vegetarian friendly) and stir.
- Last, squeeze a bit of lemon over the finished recipe, and sprinkle chopped parsley and green onions or scallions over the top.
Take the heat up by adding your favorite hot sauce. I like Tabasco with this dish.
Traci’s Tips
- Cajun or Creole Seasoning? Use your favorite prepared Cajun or Creole seasoning in this recipe. For homemade, I use Emeril’s Essence recipe with a pinch of brown sugar.
- I use French Lentils (du Puy) for this recipe because they hold their shape well, offer an earthy flavor, and have a firmer texture than other lentils when cooked. Find them online, in the bulk bins for best price or prepackaged on the dry bean isle at your grocery.
- Share With: A perfect partner, try my Buttery Sourdough Cornbread, Skillet Cheddar Cornbread or Skillet Gluten Free Cornbread.
Vegetarian Dirty Rice Recipe
Ingredients
- 6 C (1.3 kg) Water
- 1 C (204g) Long Grain Brown Rice
- 1/2 C (110g) French Lentils, dry, uncooked
- 1 Bay Leaf
- 1 tsp Fine Sea Salt, divided
- 3 tsp Extra Virgin Olive Oil
- 1 C (120g) Green Bell Pepper, diced small, about one medium
- 1 C (115g) Red or Yellow Onion, diced small, about one medium
- 1/2 C (65g) Celery, diced small, about 1 rib
- 2 Tbs Tomato Paste
- 2 Tbs Garlic, about 3 large cloves, chopped fine or minced
- 1 Tbs Cajun Seasoning, or Creole Seasoning, gluten free if needed
- 1 (425g) Can of Cooked Kidney Beans, drained and rinsed
- 1/2 tsp Liquid Smoke, gluten free if needed
- 1-2 tsp Vegan Worcestershire Sauce, gluten free if needed
- Fresh Lemon Juice
- Chopped Fresh Parsley, and Chopped Chives or Green Onion. , for serving
Instructions
Cook the Rice and Lentils
- In a 4 quart sauce pot bring the water to a boil. Add the rice, lentils, bayleaf and 1/2 tsp salt. Bring back to a boil, turn heat down to medium and lid, leaving lid slightly ajar. Simmer for 30-35 minutes or until the rice and lentils are tender. Drain, reserving at least 1 1/4 C (281g) of cooking liquid (it will be used later to make the sauce). Place the rice and lentils back in their cooking pot, lid and set aside off heat.
Cook the Veggies
- *A note about the veggies. Be sure they're diced small, otherwise they'll be crunchyish at the end of cooking. We're looking for them to be soft. In a large, heavy saucepan with 3" sides (7.5cm), add the oil and heat until shimmering. Add the bell pepper, onion and celery. Turn the heat to low. Stir. Cook, stirring occasionally for about 12-15 minutes. The veggies are done when they're tender/soft and brown bits (fond - pronounced fahn – the brown bits that stick to the bottom of the pan) are just starting to appear in the pan.
Add the Spices and Beans
- To the pan of veggies, add the tomato paste, garlic, Cajun or Creole seasoning and remaining 1/2 tsp salt. Stir for about 30 seconds, coating the veggies. Pour in 3/4 C (180g) of the reserved cooking liquid from the lentils and rice. Stir. To the pan, add the drained kidney beans. Stir. Heat should be on medium-low to low. Lid the pan and gently cook the beans through for about 8-10 minutes. Check on the beans a few times while cooking and If needed, add just a bit more cooking liquid from the reserved liquid. Your beans should be saucy, and moist, not dry.
Putting it All Together
- Turn the heat to low and transfer the drained rice and lentils to the bean mixture. Add the liquid smoke and Worcestershire sauce (start with 1 tsp of Worcestershire.). Sprinkle a squeeze of lemon over the top and to taste, then gently fold all the ingredients together. If needed, to loosen the mixture or if it starts to get too dry, add a splash of cooking liquid - you'll probably not use it all - thats okay. Taste for salt adjustment and add more Worcestershire to taste. Lid. Leave on low heat for 3-5 minutes just to warm though, checking to make sure it isn't sticking - the pan should be almost dry, with a moist (but not sticky) rice mixture.
- Share with lemon wedges, Tabasco sauce, chopped parsley and chives or green onions.
For Storage
- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw in the fridge overnight. Gently reheat on stove top adding a splash of water if needed.
Video
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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Delicious and easy recipe! I will make it again.
I used a vegetarian Osem Chicken Consommé powder in place of salt when cooking the rice and lentils. Added sliced hot pickled okra to the final mix of the dish for a punch of acid/heat.
Otherwise, followed the instruction.
Hii MPL! Thank you for your note and giving the dirty rice a go! Pickled okra sounds perfect in this!!