Pilaf - One Pot Dinner
Prep. Time
20 minutes
Cook Time
20 minutes
Servings
3-4 plates
Difficulty
Easy
Nut-Free, Gluten-Free, dairy-free, egg-free
Pilaf has been a steady dinner solution in our kitchen because it strikes the balance of hearty and satisfying. The ingredients are simple, the cooking method is straightforward, and it doesn’t require special equipment. That makes it just as doable on a weeknight at home as it is when we are traveling.
Everything cooks in one pot, which keeps prep and cleanup minimal. It’s protein-packed, filling, and makes enough for leftovers the next day. That’s always a win for us, since having an extra meal ready to go means less scrambling later in the week.
It also works well when we’re traveling. Since it only needs a pot and basic pantry staples, I can cook it in a small kitchen or in an RV without extra effort. It reheats nicely, packs into containers for the road, and saves us from relying on expensive takeout during long drives.
Pilaf has become one of those flexible recipes we return to again and again—easy to make, good for feeding a crowd, and dependable whether we’re at home or on the move.
Ingredients
2 cups long-grain white rice
1/2 cup frozen peas
1/2 cup frozen corn kernels
1 yellow onion, chopped
1 cup dried soy jock
Seasoning
1 tbsp sweet paprika
1 tsp turmeric
1 tbsp salt
2 tsps consomme powder
Instructions
In a small glass/aluminum bowl, combine the soy jock and boiling-hot water, with the consomme powder. Leave soaking for 10 minutes.
In a skillet, heat up about a tablespoon of cooking oil, and sautee the chopped onion until golden.
Drain the water from the bowl with the soy, and chop the soy to small pieces (as you would chop onion).
In a 4qt, bring together the rinsed rice, sauteed onion, frozen peas and corn, chopped soy jock, and seasoning.
Drizzle olive oil and add water.
Cover with the lid, and bring to boil.
Reduce the heat to low, and cook for 20 minutes, or until there is no water left in the pot (the rice looks leveled and ready).
Serve hot.
Can be kept refrigerated for up to 3 days.
Why this vegan pilaf works:
One-pot recipe with minimal cleanup
Protein-packed and filling
Makes enough for leftovers or meal prep
Travel-friendly and easy to reheat
Uses simple, easy-to-find ingredients
Notes
You can skip the corn and add carrots instead (peeled and chopped or thinly sliced).
For a soy-free dish, replace the soy jock with seitan or simply skip, making it a vegetable pilaf.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!