Can I use a different vegan protein instead of chickpeas?

Yes, the recipe suggests using 3 servings of any other vegan protein, cut into bite-sized pieces, if you prefer not to use chickpeas.

What kind of vegetables work best for this pilaf?

Onions, peppers, and zucchini are specifically recommended, but you can mix and match with other diced small vegetables you enjoy.

Is the orange zest and juice essential for the flavor?

The orange zest and a couple tablespoons of juice are listed as optional, so you can omit them if you don't have them or prefer not to include them.

How long does the basmati rice need to cook?

The rice should cook for about 20 minutes in the tomato bouillon, or until the broth has been absorbed and the rice is just tender.

What can I use if I don't have prunes?

Dates are suggested as a good substitute for prunes in this pilaf recipe.

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Easy Weeknight Pilaf
[Vegan]

LF By: Lydia Filgueras

Author Bio

Food for veggie-lovers with an emphasis on whole ingredients. Lydia's Flexitarian Kitchen serves food for plant-loving... Read More

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A vibrant vegan pilaf served in a bowl, featuring fluffy basmati rice, sauteed vegetables, chickpeas, garnished with fresh parsley, crunchy pistachios, and sweet prunes.

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Easy Weeknight Pilaf [Vegan]

Dairy Free

Vegan

This is an easy and simple pilaf recipe that will save your weeknights! It'll be your go-to recipe when you're busy, but still need something delicious and nourishing.

Ingredients You Need for Easy Weeknight Pilaf [Vegan]

1 cup basmati or white rice
2 cups tomato boullion, prepared according to the package
1 - 2 bay leaves depending on the size
1 cup vegetables, diced small (onions, peppers and zucchini work well, but feel free to mix and match)
2 cups (15 1/2 ounce can) chickpeas, drained and rinsed (or 3 servings any other vegan protein, cut into bite sized pieces)
1 tablespoon olive oil for sauteeing
1 teaspoon ground coriander
1 teaspoon turmeric
salt and pepper to taste
a generous handful shelled pistachios
1/4 cup or more pitted prunes, cut into small pieces (dates would be a good substitute)
1/4 cup or more chopped fresh parsley or dill
zest of a small orange and a couple tablespoons of the juice (optional)

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How to Prepare Easy Weeknight Pilaf [Vegan]

Bring the boullion to a boil in a medium saucepan with a tight fitting lid. When boiling, add the rice and the bay leaves. Reduce the heat to low and cover with the lid. Cook for about 20 until the broth has been absorbed and the rice is just tender.
Meanwhile, in a large skillet or dutch oven, saute the chopped veggies in a small amount of olive oil along with the turmeric, coriander, salt and pepper.
When the veggies are tender add the chickpeas and stir to coat with the oil and spices. Cook until warmed through or cooked, depending on your choice of protein. Add more oil if needed.
Remove the bay leaves then add the cooked rice, pistachios, prunes, chopped parsley, orange zest and juice to the skillet. Stir until well combined.