Vegan Pilaf with Colourful Vegetables

Vegan Pilaf with Colourful Vegetables

Create maximum flavour with this delicious and nutritious Vegan Pilaf. This tasty dish is topped with fresh and vibrant peppers, mushrooms, aubergines, tomatoes and courgettes.

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time25 mins

Nutrition per serving

  • Energy304 Kcals
  • Protein6.8g
  • Carbohydrates39.9g
  • Fat12.4g


  • For the pilaf rice:
  • 125 g basmati rice
  • Approx. 100 g small onions
  • 1 tbsp vegetable oil
  • 1 tbsp vegan margarine
  • Approx. 150 ml vegetable broth
  • 1-1 ½ tbsp Kikkoman Naturally Brewed Soy Sauce
  • 1 tsp sugar
  • Some freshly ground white pepper
  • For the vegetable seasoning mix:
  • 50 ml vegetable broth
  • 1 pinch of salt
  • ½ tsp sugar
  • Some freshly ground white pepper
  • For the vegetable topping:
  • 50 g red pepper
  • 50 g mushrooms (or herb side mushrooms)
  • 50 g aubergine
  • 50 g each of yellow and green courgette
  • 6 cherry tomatoes
  • 2 tbsp vegetable oil
  • 30 g rocket salad
  • If desired: paprika powder


Wash and drain the rice for the pilaf . Peel onions, chop them coarsely and sauté in a pot in the heated oil. Add the rice and margarine and also fry. Add vegetable broth, soy sauce, sugar and pepper and simmer covered at low heat for about 10 minutes. Remove the pot from the heat and let it swell for about 10 minutes.

Mix all ingredients well for the vegetable seasoning mix. For the vegetable topping, prepare all vegetables and cut into bite-sized pieces. Heat the oil in a frying pan and in that order: Fry the peppers, mushrooms, aubergine, courgette and cherry tomatoes. Add the seasoning mix and continue frying until the liquid has almost completely evaporated.

Roughly mix the vegetables with the pilaf and arrange on plates. Wash the rocket salad, dab dry, garnish the pilaf with it, dust with paprika powder if desired and serve.

Want to know how to cook rice perfectly? Check out our handy guide on how to cook rice

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