| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 15g | 3g | 35g |
| sugars | fibre | protein | salt |
| 5g | 6g | 12g | 1.3g |
Why I Love Singaporean Vegan Claypot Rice
There’s a particular joy in introducing a new recipe to the community, and sometimes, a taste of a different culture altogether. Today, I am excited to share with you the Vegan Claypot Rice, a delightful Singaporean dish that perfectly fits the plant-based lifestyle. It’s hearty, full of flavor, and comforting – just like a warm hug in a pot.
As a Texan who has a great interest in exploring global cuisines, this vegan spin on a Singaporean staple has become a beloved addition to my rotating menu. While I’m usually in the comfort zone of creating hearty Tex-Mex dishes, it’s always fulfilling to experiment and introduce international flavors to my table.
A Cross-Cultural Fusion
This Vegan Claypot Rice recipe is not just for those following a vegan diet. Even avid meat-eaters will be swept off their feet with the distinctive blend of soy sauce, sesame oil, rice vinegar, and ginger. It’s like attending a vibrant party where every ingredient brings its own unique flavor but works in perfect harmony with the others. It’s indeed a melting pot of culinary delight.
With a nod to my Southern roots, I like to think of it as a stir-fried jambalaya without the meat. You can even serve it with a side of cornbread if you’re craving a little touch of comfort food, Southern style.
Inspiration from the Masters
This new staple in my kitchen was initially inspired by one of the many dishes of renowned vegan chef Chloe Coscarelli. While this recipe isn’t adapted directly from her works, her innovative approach to vegan cuisine has indeed influenced my kitchen experiments.
This Vegan Claypot Rice captures the heart and essence of Singaporean cuisine with a compassionate twist, without undermining the delicious flavors it’s known for. So whether you’re a seasoned vegan, a curious foodie, or someone who wants to incorporate more plant-based meals- this hearty, wholesome dish might be your next go-to recipe. Enjoy!
What You’ll Need
- 2 cups of Brown Rice
- 4 cups of Vegetable Broth
- 2 blocks of Extra Firm Tofu
- 2 tablespoons of Olive oil
- 6 cloves of Garlic, minced
- 1 large Onion, chopped
- 2 large Carrots, sliced
- 1 cup of Sliced Mushrooms
- 1 cup of Chopped Bok Choy
- 1 Red Bell Pepper, sliced
- 2 tablespoons of Soy Sauce
- 1 tablespoon of Sesame Oil
- 1 tablespoon of Rice Vinegar
- 1 tablespoon of Grated Ginger
- ¼ cup of Chopped Scallions
- ¼(optional)
- Salt and Black Pepper to taste
Method
Step One
Begin by washing the 2 cups of brown rice until the water runs clear. Heat 2 tablespoons of olive oil in a large claypot or a deep pan. Once hot, add the minced garlic and chopped onion and sauté until the onion starts to become translucent.
Step Two
Add the sliced carrots, sliced mushrooms, chopped bok choy, and sliced red bell pepper to the pot. Stir and cook for about 2-3 minutes, allowing the vegetables to become slightly softened.
Step Three
Next, crumble the 2 blocks of extra firm tofu into the pot, stirring to combine well with the vegetables. Add the washed and drained brown rice to the claypot. Stir well for another 3-4 minutes to slightly toast the rice and tofu.
Step Four
Pour in the 4 cups of vegetable broth and lower the heat to a simmer. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 tablespoon of grated ginger. Stir until combined. Cover the pot with a lid and let it simmer for about 30-40 minutes until all the liquid has been absorbed and the rice is cooked.
Step Five
Once all the liquid has been absorbed, remove the pot from the heat but keep the lid on for an additional 5-10 minutes to let the rice finish steaming. Fluff the rice with a fork. Season with salt and black pepper to taste.
Step Six
Finally, garnish your vegan claypot rice with ¼ cup of chopped scallions, ¼ cup of chopped cilantro, and 1 tablespoon of crushed red pepper flakes (optional). Serve hot and enjoy!
