Vegan Italian Rice Salad Recipe
Rice salad is THE Italian summer dish. This is my vegan rice salad, made completely from scratch!
Servings: 4
Calories: 445kcal
Ingredients
- 1 cup Rice parboiled/long grain easy cook
- ½ cup Vegan Mayo
- 10-12 Olives
- 2-3 Whole Artichokes in Oil
- ½ cup Vegan Tuna optional
- ½ tablespoon Capers or to taste
...for the veggie mix...
- 2-3 Cauliflower Florets big
- 2 Small White Onions or 1 big
- 1 Carrot
- 1 Celery Stalk
- ½ English Cucumber
- 1 Bell Pepper red or yellow, or ½ red and ½ yellow
- ½ cup Frozen Peas
...for the marinade...
- 2 cup White Vinegar
- 2 cup Water
- ⅓ cup Brown Sugar
- 2 tablespoon Sea Salt
- 3.5 tablespoon Vegetable Oil
Instructions
- Dice all the veggies of the vegetable mix (except for peas) and set aside.
- In a large pan add all the ingredients for the marinade, stir well and bring to a boil on medium heat.
- Add the hard diced vegetables first (carrots, onions, peppers), and boil for 3 minutes. Next, add the remaining vegetables and boil for an extra 5 minutes. Finally add the peas and turn off the heat.
- Allow the vegetables to marinate in the liquid for at least 30 minutes (for a milder pickled taste) up to 2 days (for a strong vinegary taste).
- Boil the rice in salted water for around 15 minutes or according to packages instructions. Drain well and rinse under cold water.
- Drain the marinated vegetables (you can re-use the liquid for pickling other vegetables).
- To a large bowl add cooked rice, pickled/marinated vegetables, capers, olives (sliced), artichokes (chopped or sliced), vegan tuna (if using) and vegan mayo.
- Stir it all together and place the vegan Italian rice salad in the fridge for at least one hour before serving.
Nutrition
Calories: 445kcal | Carbohydrates: 52g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Potassium: 342mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3918IU | Vitamin C: 58mg | Calcium: 58mg | Iron: 1mg