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Home » Recipes » Main Dishes

Healthy & Vegan Carrot Rice

Published: Jun 2, 2015 · Modified: Jan 23, 2019 by Bianca · This post may contain affiliate links · 7 Comments

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Healthy & Vegan Carrot Rice

Looking for a quick and easy, delicious and filling meal? How about a healthy, vegan Carrot Rice? It's topped with cilantro and homemade cashew parmesan.

Healthy & Vegan Carrot Rice

Sometimes I don't have the time to cook super complicated meals - so something quick and easy is always welcome! What I love to make is this healthy & vegan Carrot Rice. It's so good with chopped cilantro (which I love recently!!) and with homemade Vegan Cashew Parmesan (which I always have at home!).

I love my homemade Cashew Parmesan - It's so easy to make and it's such a great addition to noodles, rice, pizza, lasagne,.. even salad! If you haven't tried it yet - you totally should! It's life changing :)

Healthy & Vegan Carrot Rice

Elephantastic Vegan
Looking for a quick and easy, delicious and filling meal? How about a healthy, vegan Carrot Rice? It's topped with cilantro and homemade cashew parmesan.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
Cuisine Vegan
Servings 2
Calories 384 kcal

Ingredients
  

  • 1 cup parboiled rice
  • 1 ½ cups water
  • ¼ teaspoon salt
  • ½ teaspoon lemon juice
  • 3 small carrots (or 1 large one)
  • ½ teaspoon olive oil
  • 1 teaspoon chopped cilantro
  • homemade Cashew Parmesan

Instructions
 

  • Prepare the Cashew Parmesan according to the recipe.
  • Cook (with the lid on!) the rice on medium low heat with 1 ½ cups of water along with the salt and lemon juice until all the water is absorbed.
  • Peel the carrots and cut them in smaller pieces.
  • Put the carrots in a food processor and chop until they're in fine pieces.
  • In a large pan, add the olive oil and turn it on medium high heat.
  • Add the carrot pieces. Stir occasionally. After 3-4 minutes, once the carrot pieces are soft, add the rice.
  • Add additional salt and lemon juice to taste.
  • After a minute or two it's ready to serve.
  • Top with the chopped cilantro and Cashew Parmesan.

Nutrition

Calories: 384kcalCarbohydrates: 82gProtein: 7gFat: 1gSodium: 367mgPotassium: 399mgFiber: 3gSugar: 4gVitamin A: 15285IUVitamin C: 5.9mgCalcium: 62mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Healthy & Vegan Carrot Rice

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Comments

    5 from 1 vote (1 rating without comment)

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    Recipe Rating




  1. Audrey @ Unconventional Baker says

    June 02, 2015 at 3:06 pm

    What a great meal idea, Bianca. I can never get tired of rice :) This sounds amazing, especially with that parm ♥

    Reply
    • bianca says

      June 04, 2015 at 9:15 pm

      The vegan parmesan brings any dish to the next level <3 Thank you Audrey!!

      Reply
  2. Natalie @ Feasting on Fruit says

    June 02, 2015 at 3:11 pm

    Simple and tasty, I love rice dishes like that! Often people put peas and carrots in rice, but while peas are okay they aren't my favorite food, so I like this version much better :)

    Reply
    • bianca says

      June 04, 2015 at 9:21 pm

      Peas and carrots? Oh yeah.. now that you've said it I remember that's a common combination - but I haven't eaten it for soo long. ^.^ The simple Carrot Rice however is on my meal plan quite often.

      Reply
  3. Anu-My Ginger Garlic Kitchen says

    June 05, 2015 at 12:17 pm

    Carrot rice looks so indulging, Bianca! And Gri, cashew parmesan sounds out the world! Just YUM! :)

    Reply
    • bianca says

      June 07, 2015 at 12:30 pm

      Thank you so much Anu! I sprinkle Cashew Parmesan on pretty much anything these days! :D

      Reply
  4. Nicola says

    April 27, 2019 at 1:28 am

    Does the ingredient "parboiled rice" mean white rice, of the sort my mother always cooked, in a mostly orange box with the portrait of an older "male relative" on it?

    Reply

Welcome!

I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I create 'meaty', 'fishy', and 'cheesy' recipes because I like to blow minds.

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