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Spanish Rice with Vegan Turkey


If you have leftover vegan turkey from the holidays, this is a delightful way to use it. Use short grain brown rice for a rich Spanish texture in this dish.

Serves 4.


  • 2 Tbsp extra virgin olive oil
  • 1 c vegan turkey, diced
  • 1/2 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2-3 cloves garlic, minced
  • 1/4 c chopped bottled pimientos, drained
  • 1/4 c parsley, chopped
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 (15 oz) can diced tomatoes
  • 1/2 c water
  • 2 c cooked short grain brown rice


  1. Heat a large heavy skillet over medium high flame. Add olive oil.
  2. Add vegan turkey, onion, and bell pepper. Saute 4-5 minutes.
  3. Stir in garlic; saute another minute.
  4. Add pimientos, parsley, salt, pepper, tomatoes, water and cooked brown rice. Stir well; bring to a simmer.
  5. Reduce heat to low, cover, and simmer 10 minutes.
  6. Add more salt if needed, place in serving bowls and sprinkle with more parsley. Serve hot with crusty bread.

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