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Fast and easy cooking doesn’t have to mean boring. This ONE-POT VEGAN SAUSAGE RICE is proof!

Trust me, this comes together in no time. Yet, the flavor goes on for dayyyyyyssssss…

There are just a few ingredients, and if you chop and prep ahead of cooking, it’s just a matter of minutes before you can sit down to enjoy this baby!

You can add more vegetables to this recipe, if desired. I suspect mushrooms and broccoli would work great.

And, you can add some heat by adding about a teaspoon of chili powder. But, the sausages I used are already spicy, so I didn’t include any other spices.

The process is simple:

You start by cooking the vegetables and the sausage.

Then, when everything is nice and caramelized, you add in the uncooked rice and stir to combine.

Once the rice is coated with the sausage and vegetables mix, proceed to add the vegetable stock and bring to a boil. Then, simmer uncovered until the rice is tender and the liquid evaporates.

Finally, once the liquid evaporates, stir in fresh basil, spring onions and tomatoes before serving.

Get ready to enjoy this amazing recipe!

Let’s get cooking!



  • 1 Tbsp olive oil

  • 1 red onion, chopped

  • 2 cloves garlic, minced

  • 1 red pepper, chopped

  • 1 package vegan sausages (about 4 sausages), sliced

  • 1 tsp paprika

  • 1 tsp Italian seasoning

  • 1/2 tsp fennel seeds

  • 2 Cups uncooked jasmine rice

  • 4 Cups vegetable stock

  • 4 spring onions, chopped

  • 1 Cup cherry tomatoes, diced

  • 1/4 Cup fresh basil, chopped

  • Salt and pepper to taste


  1. In a large deep pan, heat the olive oil over medium heat. Once hot, add the chopped onion and a pinch of salt. Cook for about 5 minutes until onion is tender.

  2. Add the minced garlic and cook for another minute.  Then, add the chopped red pepper, paprika, Italian seasoning, and fennel seeds.  Stir to combine and cook for a minute.

  3. Add the sliced sausage to the pan and stir to combine with the rest of the ingredients.  Cook for about 3 minutes and allow the sausage to begin to caramelize.

  4. Add the uncooked rice and stir to combine everything. Then add the vegetable stock and mix well.  Allow to come to a boil and lower the heat to let simmer untouched for 12 to 14 minutes or until most of the liquid has evaporated.

  5. Once the liquid has evaporated, mix the rice and taste to see if it’s done and adjust seasoning. 

  6. If the rice is still a bit firm, add about another 1/2 cup of vegetable stock or water and allow to cook until done. 

  7. Add the chopped spring onions, fresh basil and cherry tomatoes and fold in with the rice.  Adjust flavor by adding salt and pepper to taste.

  8. Enjoy!

Recipe adapted from

Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

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