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Smoky Loaded Rice

This smoky recipe is delicious and packed with fresh vegetables. It's perfect for a romantic dinner when you want to impress, or for a cold night when you need something warm to keep your tastebuds happy and your belly full.

Okay, let me take a moment to acknowledge that this is my take on traditional Spanish Paella but I don't want to call it Paella because it deviates quite a bit from the original recipe.

You'll need:

  1. One packet of organic extra firm tofu - cut into small cubes

  2. 1/2 one white onion - thinly sliced

  3. 1 cube (8 cloves of garlic)

  4. One habanero pepper - finely chopped

  5. Two vegan apple sage sausages (brand Field Roast) - cut into small chunks

  6. 3 cups fresh sliced mushrooms

  7. 2 stalks of celery - finely sliced

  8. 2 stalks of scallions - finely chopped

  9. 2 sprigs of fresh rosemary

  10. A handful of fresh basil leaves - pulled apart by hand (see video)

  11. 1/2 can of black pitted olives - unsliced or sliced

  12. 1 cup of artichoke hearts marinated in oil (or water)

  13. 3 cups of jasmine rice

  14. 3 tablespoons of extra virgin olive oil (EVOO)

  15. 1 tbsp smoked salt

  16. 2 tsp smoked paprika

  17. 1 tbsp vegan fish sauce

  18. 1 tbsp Worcestershire sauce

  19. 1 tbsp Italian seasoning or roasted vegetable seasoning

  20. 2 tsp All Spice

  21. 1 tbsp mushroom seasoning

  22. 2 sheets organic nori seaweed - pulled apart by hand

Make it:

  1. Rinse rice in cold water until water runs clear-ish and then parboil in hot water for 5-6 minutes. The rice should be softened, but not cooked all the way. Drain and set aside

  2. To a wok on medium-high heat, add extra virgin olive oil

  3. Once the oil is hot, add sliced onions, a cube of frozen diced garlic (or 8 diced cloves of fresh garlic)

  4. Sprinkle the smoked salt on the onions and garlic and stir well

  5. Add cubed tofu, sausage links, smoked paprika, 'fish' sauce, Worcestershire sauce, and roasted veggies seasoning to the wok. Thoroughly mix to incorporate spices

  6. Next, add in the habanero pepper, celery, mushrooms, olives, and artichoke hearts

  7. Add the All Spice and mushroom seasoning to the wok and then mix the vegetables and spices together once again

  8. The drained parboiled rice goes into the wok next - mix to incorporate well with the contents of the pan

  9. Add the sprigs of rosemary and basil to the pan and pour in ~ 2 cups of hot water to the wok. The rice should look wet but the water should not be above the level of the rice, otherwise, the rice might end up too soggy)

  10. Once again, thoroughly stir the rice and the vegetables and spices to mix

  11. Cover the wok with a sheet of aluminum foil, followed by the wok cover

  12. Turn the heat down to low ( you want the steam to cook the rice so you don't need high heat for this)

  13. After ~20 minutes, remove the foil from the wok and add in diced scallions and Nori sheets to the pot and stir once more

  14. Remove wok from stove

  15. Garnish with fresh basil and serve while hot.


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