This Vegan Jollof Rice recipe is easy, made in one pot, and the perfect combination of flavor to excite your tastebuds.
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Rice and beans has to be one of the best food combinations ever. You can create so many variations by just switching sauces, spices, and other ingredients. This vegan jollof rice is the perfect way to explore more non-American cultural dishes that will have you feeling like a true restaurant chef.
I want to start by saying this is not a traditional version of vegetarian jollof rice. This is a version I created after researching jollof rice and then basing off of ingredients that are easy to find and replicate in the continental US.
History: While not 100% certain, historians have dated jollof back to the 14th century between Senegal and Gambia to a region ruled by the Wolof empire. It is a popular recipe in many West African countries today and one of the most popular African dishes outside of the continent around the world.
I think it’s important to note that West Africa is an entire region consisting of 17 countries. Each country and even culture inside that country may have it’s own variation of jollof. Specifically Ghana and Nigeria often claim their variations are the best.
Jump to:
What is Jollof?
Jollof is a one pot dish made with rice, tomatoes, chilis, onions and spices. Vegetables and/or meat are often accompanied in this dish as well.There are many different variations.
For this recipe, we are making a simple version that is vegetable based. While often a variety of meats can be added, we are making a vegetarian jollof version that is made with beans for the protein sauce.
Some countries add cabbage or carrots, so feel free to include those if desired.
Serve with plantains or steamed vegetables.
Why You’ll Love This Recipe
- Flavorful – This recipe packs so much flavor in with ingredients that you most likely have a lot of already!
- Nutritionally Dense – There are a lot of vitamins, minerals, and goodness packed into this dish which is perfect for the colder weather season
- Easy – This is made in one pot and most of the ingredients just get tossed in which means easy for you
🥘Recipe Ingredients
Gather your ingredients!
- Onions, Garlic, and Ginger – these are our aromatics and start the dish developing flavor right from the start.
- Pepper – this dish does pack some heat. We are using a scotch bonnet pepper that is both spicy but has sweet notes to it as well. If you have time, roasting it ahead of time will add even more flavor.
- Rice – traditionally jollof uses a long grain rice. We are going with a brown basmati rice. I like the benefits of using a brown rice, while the basmati cooks faster and gets the meal to our table quicker than other rices.
- Tomatoes – we use fire roasted tomatoes for optimal flavor
- Beans – beans are not a traditional jollof ingredient; however, it adds protein directly into the dish which is a huge benefit when making a vegan jollof version.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Pepper – habanero is the next closest pepper, but you could also use serrano peppers, or bell peppers if you don’t want any of the heat (or used in addition too)
- Rice -other rice variations can be included, but make sure you have enough liquid and adjust your simmer time to be conducive to the rice being used
- Beans – feel free to use other beans you have on hand or even chickpeas
- Protein – If you’d like to add some more protein into your dish, things like tofu, lentils or vegan chicken or soy curls would be good options
- Other Additions – while not in any traditional version feel free to add greens to this as well – kale, spinach, collard greens – chopped and washed thoroughly before adding in.
Recipe FAQs:
The bouillon paste that we use contains soy; however, you can find vegan bouillon that does not easily. Otherwise, the dish is Top 9 allergen free.
Yes. You can let it cool completely and then store it in a freezer safe container for up to 3 months.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Comfort Food Recipes to Consider:
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🥳 Get the Full Recipe
Vegan Jollof Rice
Ingredients
- 2 tbsp olive oil
- 2 large onions, diced
- 28 oz fire roasted tomatoes (910g)
- 2 tablespoon tomato paste
- 1 red bell pepper, diced
- 1 scotch bonnet pepper, sliced, seeds and stem removed*
- 6 cloves garlic, minced
- 2 inch fresh ginger
- 4-5 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon curry powder
- 1.5 teaspoon smoked paprika
- 1 teaspoon all purpose seasoning
- 1 teaspoon dried rosemary
- 3 teaspoon vegetable bouillon paste
- 2.5 cups uncooked basmati rice (500g)
- 30 oz kidney beans, drained and rinsed (540g)
- 2 cups vegetable stock (480g)
- 1 cup pickled onions
- ¼ cup cilantro, more or less to taste
Instructions
- In a heavy bottomed pot, over medium heat, add oil and let heat. Add onions and let saute until softened* (about 3-5 minutes). While cooking, in a blender, add fire roasted tomatoes, tomato paste, scotch bonnet and bell peppers. Blend together until smooth. Set aside.
- Into the pot, add garlic, ginger, and seasonings (thyme to rosemary). Stir together and let cook 30 seconds, careful not to burn. Add in tomato pepper sauce from the blender and veggie bouillon. Stir until combined.
- Add rice and beans and stir together. Add stock and stir. Cover and reduce heat to simmer. Allow to cook for 30-35 minutes or until the directions on your rice package say. Remove from heat, and fluff with a fork. Remove thyme sprigs and bay leaves. Stir in pickles onions. Top with cilantro if desired.
Hi,
I love Jollof rice, but I use brown rice which I parrially cook first. I find this freezes really well, and can be thinned with veggie stock or tinned tomatoes, to make a satusfying soupl.
That’s wonderful!
My first favorite recipe from Narddogcooks! Thank you guys for sharing this one as I’m not super familiar with West African culture or its food. And I love the leftovers, too. Your recipes/content are so appreciated by this eater.
In spite of the weird times we’re having, I’m always excited to see the next upload. I’m not veg, but am working on eating less meat for health and ethical reasons. Your channel has helped a lot.
So glad you liked it—thank you! Glad to hear your kind words
Made this dish today and it was wonderful! That warm lemony sauce was just perfect for a freezing Minnesota evening! Thank you!
Awesome!
Making this today. For the vegetable bouillon, do you use cubes or the Better Than Bouillon in the jar?
paste for this one!
Really enjoyed making this recipe from the ingredients to the smell. I had extended the cooking time to about an hour and 15 minutes to make sure the rice was softer and this required about another cup maybe 1.5 cups of broth. All in all this was delicious and even tasted better when reheated.
So glad you enjoyed
Excellent recipe, and we were so impressed by how much food this made! Thank you so much!!
We’re so glad you enjoyed it