How long does black bean onion pilaf [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can black bean onion pilaf [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make black bean onion pilaf [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is black bean onion pilaf [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does black bean onion pilaf [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

5.3K Views 2 months ago

Black Bean Onion Pilaf
[Vegan]

RP By: Renee Press

Author Bio

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as... Read More

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Black Bean Onion Pilaf [Vegan]

2-4

Dairy Free

Vegan

This is a simple, hearty fall lunch. Full of tasty immunity boosting alliums (red onion, garlic, and chives) this dish will give you an energy boost and help prevent those persistent colds that start appearing this time of year. It makes quite a bit of food, so set some aside... Read More

Ingredients You Need for Black Bean Onion Pilaf [Vegan]

1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)
2 garlic cloves, chopped
1 carrot, thinly sliced
4-5 crimini (or button) mushrooms, sliced
1/4 cup bell pepper, chopped (optional)
2 cups vegetable broth or water
1 cup brown rice (jasmine, long grain, short grain, basmati)
1 cup greens, chopped (swiss chard, kale, collard greens, or spinach)
1/2 cup green onions or chives, chopped
11/2 cups black beans, cooked (1 can is ok, rinse and drain well)
1/2 tsp salt
1/2 tsp chili powder
1/4 cup nutritional yeast (optional, but tasty)
1/2 tsp fresh lemon juice
1 Tbsp medium-high heat oil of choice

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How to Prepare Black Bean Onion Pilaf [Vegan]

In a deep skillet, add tablespoon of oil and saute onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth or water, bring to a gentle boil, reduce heat to low and simmer 20-30 minutes until liquid is absorbed and rice is cooked.
Add chives and greens to pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 1 min to let beans and greens heat through. Plate and top with finely chopped red onion. Enjoy!

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