Have you ever cooked anything in your rice cooker other than rice? If you haven’t then these vegan rice cooker recipes are gonna change the way you think about your rice cooker – for the rest of your life. Armed with a few good spices you’ll be pumping out these easy to make vegan recipes in no time, make sure you have some of the top rice cookers available to use!
Vegan Teriyaki Chicken and Rice
1 package Smart Strips Chick’n
1 cup Teriyaki marinade
3 Cups Oriental rice
6 Cups water
½ cup chopped carrots
½ cup chopped cauliflower
½ cup chopped broccoli florets
1 cup bok choy
Dump Smart Strips Chick’n in a ziplock baggie.
Add Teryiaki marinade to Smart Strips Chick’n.
Prepare rice according to your rice cooker instruction manual.
Use the steamer pot of your rice cooker to steam vegetables for 5 minutes.
For the remainder of the cooking time, place marinated Smart Strips Chick’n on top of the vegetables.
Serve Chick’n and Vegetables on top of rice.
Edamame Beans and Rice
2 cups long grain rice
2 cups coconut milk
2 tablespoons soy sauce
1 cup frozen shelled edamame beans
3 tablespoons sliced scallions
2 tablespoon sesame seeds
2 tablespoon chopped almonds
Add all ingredients to the rice cooker except for scallions, sesame seeds and almonds.
Set rice cooker to “mixed rice” or regular cycle.
When cooker is finished, fluff with a fork and let sit for 10 minutes.
Top rice with sliced scallions, sesame seeds and almonds.
Rice Cooker Chili
1 Cup Chopped Red Onion
1 ½ tsp minced garlic
1 Cup Chopped Celery
1 Cup diced Sweet Potato or Yam
1 Cup Chopped Carrots
1 Cup Chopped Bell Pepper
1 can Stewed Tomatoes
1 can Chickpeas
2 Tbs Chili Powder
1 Tsp Cumin
1 Tsp Coriander
1/2 Tsp sea salt
1/2 Cup bottled salsa (your choice of heat)
1 diced jalapeno
1 Cup Brown Rice
2 Cup Veggie Broth
Juice of 1 Lime
1/2 Cup chopped Cilantro
Add onions, celery, carrots, sweet potato, chickpeas, and garlic to rice cooker with enough of the veggie broth to cover.
Simmer until veggies begin to soften.
Add tomatoes, salsa, peppers, brown rice and remainder of veggie broth. (add more if necessary)
Stir in Chili powder, cumin, coriander and sea salt.
Cover and let cook until rice cooker shuts off.
Fluff and top with lime juice and cilantro.
Rice Cooker Jambalaya
1 Can Black Eyed Peas
1 (4 oz.) Jar of mushroom pieces
2 Vegetarian Sausage links, chopped
1 Can Veggie broth
1 small can diced tomatoes
1 ½ Cup short grain rice
1 med. bell pepper, chopped
1 med. onion, chopped
1 Tbs Earth Balance Margerine
Add all ingredients to rice cooker and cook until rice cooker turns off or switches to warm setting.