The Best Vegan Jollof Rice

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This Vegan Jollof Rice will definitely blow your mind. You won’t believe it’s not the original. Guess what? It’s one of the easiest and most delicious Jollof recipe.

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We all know the ever popular Jollof rice from West Africa. Yes. It’s a very popular Rice dish made in countries like Nigeria, Ghana, Senegal, Gambia. In fact it’s actually one of Gambia’s national delicacies.

Jollof Rice is made from a delicious mix of Rice, meats, oil, blended tomatoes (plus or minus tomato paste) , bell peppers and onions. It’s a recipe to try if you haven’t. Jollof Rice has never really been known to be vegan or vegetarian since majority of Africans are meat lovers.

You don’t have to miss out on the culinary masterpiece that is Jollof Rice because it isn’t vegan. Indulge in this vegan / vegetarian version #veganjollof #vegan

Honestly I wouldn’t have ever thought of ‘Veganizing‘ Jollof Rice if my brother hadn’t mentioned to me a while ago how his Irish friend wanted to try Jollof Rice and when he shared my Jollof recipe with her. She mentioned something about the need to make this vegan. He appealed to me to make a ‘Veganized’ version of this culinary masterpiece that is Jollof because as he rightly said the world has evolved and many people now have a different WOE ( Way of Eating ) for Heath reasons or simply just because..

It’s so easy to ‘Veganize’ Jollof Rice. Find out how to make this delicious Vegan Jollof Rice below. You won’t even notice the difference.

How to make Vegan Jollof Rice.

Making Vegan Jollof Rice is actually easier than you think. With a swap of a few ingredients here and there. Your Standard Jollof recipe couldn’t be more vegan/Vegetarian.

The only ingredients in a regular Jollof Rice recipe that isn’t vegan are the meats, meat stock and chicken bouillon. Every other ingredient like Parboiled Rice or Basmati Rice, Fresh Tomatoes or Tomato Paste, Red bell peppers and green bell peppers, onions , etc are all vegan.

Vegan Jollof Rice can be cooked either on the stove top or in the oven. Which ever method you decide to use, this is truly a delicious recipe.

Pro Tip:

Whether you are cooking Jollof Rice on the stove top or baking it in the oven. The built up steam in the pot or Foil pan is what ensures an evenly and well cooked Jollof Rice. Therefore a tight fitting lid and or foil is very important to the success of this dish.

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What to eat with Vegan Jollof Rice

• Fried Plantains

• Grilled Tofu

• Vegan Meatballs
• Chopped Banana
• A side of veggie salad

Thinking of making this recipe soon? Awesome!

Click on the links below to buy Handy Stuff you need to ‘Veganize’ your Jollof Rice.

Ingredients:

• Parboiled Rice or Basmati Rice

• Vegetable Stock
• Vegetable bouillon powder or cubes
• Cooking oil of choice

Tools/ equipment

Heavy duty foil or aluminum lids (if your aluminum foil pan doesn’t come with a lid.)

Anyone these cooking utensils would work

• Cast iron skillet

• Dutch oven

• Aluminum Foil Pans I love these because they come with lids

• Ceramic baking dish

Did you enjoy this vegan Jollof recipe? Then you would love these other Recipes

• Coconut Jollof Pasta

• Beans porridge

• Asaro ( skip the ground crayfish )

• Vegetable yam porridge

• Kale and sweet potatoes porridge

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5 from 7 votes

Easy Vegan Jollof Rice

This Vegan Jollof Rice will definitely blow your mind. You won't believe it's not the original. Guess what? It's one of the easiest and most delicious Jollof recipe.

Author: Chichi Uguru

Ingredients

• 2 1/2 cups Parboiled long grain rice  washed thoroughly and drained completely
• 2 Tbsp Tomato paste diluted with 1/4 cup of water
• 1 Large onion chopped
• 3 sprigs of spring onions chopped
• 4 cups of vegetable stock
• 1/2 cup cooking oil of choice
• salt/ vegetable bouillon to taste
• 1 teaspoon curry powder
• 1  teaspoon dry thyme
• 1 teaspoon rosemary
• 3 cloves of garlic crushed
• 1/2 teaspoon ground ginger

Instructions

• Preheat oven to 350ºF /180ºC
• Heat up oil in a 10/12 in cast iron skillet, sauté onions and garlic till onions is translucent.
• Stir in the diluted tomato paste add the bouillon powder or cubes, curry, thyme, rosemary and ground gingerthen stir fry for 2 minutes.
• Add the rice and stir fry for another 2 minutes to get the flavors in.
• Pour the vegetable stock into the skillet. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. Don't worry the rice will absorb the salt when cooked and the flavors will balance out.
• Cover tightly with aluminum foil.
• Transfer to the lower rack of oven and bake for 45 mins or until all the liquid is absorbed.
• Allow to stand in oven for another 5 mins, then bring out, sprinkle the chopped spring onions then use a fork and fluff the rice.