Vegan Fried Rice made with roasted cashews, marinated portobello mushroom steaks, eggy tofu and lots of veggies! This Oil-Free Vegan “Fried” Rice is a hearty and complete meal all by itself. I usually make my Vegan Fried Rice with leftover rice from the night before and with all the vegetables I can find in my fridge.
How was your Easter weekend? I am already back after a sweet-but-too-short dash trip to Belgium. My fiance, J, and I flew to Belgium to see family and friends for the Easter weekend and to plan our Big Fat Belgian Vegan Wedding. It was a whirlwind of a trip. We drank Belgian beer, ate lots of chocolate (it was Easter after all!), and got some serious wedding planning done. If you are wondering about travelling as a Vegan in Belgium, I wrote a post about my experience living and travelling as a vegan in Belgium here.
Let’s talk about this Vegan Fried Rice. This is not your everyday Fried Rice. It is made with so many different textures and flavors from the mushrooms steaks to the crunchy bok choy and the fresh “eggy” tofu.
Start your Vegan Fried Rice by marinating the mushrooms while cutting the veggies (or even better overnight). Set aside the tamari-maple marinade to drizzle on the Fried Rice at the end.
[easy-tweet tweet=”The best part about marinating veggies is that you do not have to waste any of the marinade!” hashtags=”Vegan” template=”light”]
Add the onions, garlic, carrot, peas and mushrooms to the pan. I love those thick “steaky” pieces of portobello! ↓↓↓
Add the cooked rice, fresh crumbled tofu, bok choy, and marinade sauce. I also add all the juice from the mushroom pan. There is so much flavor and heartiness in this Vegan Fried Rice, guys!
Stir your Vegan Fried Rice ALL together and garnish with roasted cashews, cilantro, green onion, and hot pepper flakes. Enjoy!
- Portobello Steaks
- 3 portobello mushrooms, halved and cut into thick slices
- 1/4 cup tamari or soy sauce
- 2 tbsp maple syrup
- 1/2 tbsp garlic powder
- pinch hot pepper flakes
- Fried Rice
- 1 tsp vegetable bouillon
- 1 white onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups carrot, finely chopped
- 1 1/2 cups frozen peas
- 1 cup fresh tofu, crumbled
- 5 cups basmati rice, [i]cooked[/i]
- 4 cups bok choy, roughly chopped
- 1/2 cup unsalted roasted cashews*
- Green onion
- [b]Portobello steaks[/b]: Preheat oven to 400F. Line a pan with parchment paper.
- Add the tamari sauce, maple syrup, garlic powder, and hot pepper flakes to a large bowl. Toss the mushrooms in the marinade and leave to sit for 30 minutes (to make the mushrooms extra flavorful, you can marinate them in a sealed container overnight in the fridge).
- Place the mushrooms flat on the pan, leaving a little bit of room between each mushroom slice. Roast the mushrooms in the oven for 20 – 25 minutes. [u]Do not discard the marinade or the “juice” from the mushrooms roasting, you will use this in the fried rice.[/u]
- [b]Fried Rice[/b]: Over medium-high heat, in a large deep pot, saute the onions and garlic with bouillon and a splash of water until the onions are soft. Add the carrots and frozen peas to the pan, adding a splash of extra water when necessary to keep the vegetables from sticking to the pan.
- Add the crumbled fresh tofu, cooked basmati rice, portobello mushrooms, bok choy, marinade from the mushrooms, and any mushroom juices from roasting to the pan. Stir all the ingredients together and saute for another 5 minutes. Cover the fried rice for the last two minutes to help all the flavors come together.
- Garnish with cashews, cilantro, green onion, and hot pepper flakes. Enjoy!