Cajun-inspired TVP dirty rice with mushrooms and collard greens
This Cajun-inspired dirty rice simmers long-grain rice with browned TVP, finely chopped mushrooms and the holy trinity of onion, bell pepper and celery in one pot, then steams collard greens right on top for a smoky, savory lunch.
Published .
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Protein
- ~23 g
- The vegan swap
- Rehydrated TVP soaked in soy sauce and vegan Worcestershire stands in for the ground pork, and finely chopped browned mushrooms bring the deep, earthy flavor that chicken livers usually give dirty rice.
- Make ahead
- Keeps 4 days in the fridge and reheats beautifully. Add a splash of water or broth before microwaving so the rice stays fluffy. Freezes well for up to 2 months.
Ingredients
Savory TVP
Rice and vegetables
Greens and finish
How to make it
Soak the TVP
Stir the TVP, hot broth, soy sauce and Worcestershire together in a bowl. Let it soak for 10 minutes while you chop the vegetables.
Brown the mushrooms and TVP
Heat the oil in a large lidded pot or Dutch oven over medium-high. Cook the mushrooms until their liquid cooks off and they start to brown, about 5 minutes. Add the soaked TVP and cook, stirring now and then, until the edges get crispy, about 4 minutes.
Add the trinity
Add the onion, bell pepper and celery and cook until softened, about 5 minutes. Stir in the garlic, Cajun seasoning, smoked paprika, thyme, black pepper and cayenne and cook 1 minute until fragrant.
Simmer the rice
Stir in the rice and toast for 1 minute. Pour in the broth, add the bay leaf and scrape up any browned bits. Bring to a boil, cover, drop the heat to low and simmer for 18 minutes without lifting the lid.
Steam the greens
Take the pot off the heat. Scatter the collards over the rice, cover again and let it rest for 5 minutes so the greens wilt and the rice finishes steaming.
Finish and serve
Remove the bay leaf. Stir in the nutritional yeast and most of the green onions, then taste for salt. Serve topped with the rest of the green onions and plenty of hot sauce.
Why this works
Soaking the TVP in a salty, savory broth seasons it all the way through before it ever hits the pan. Browning it alongside finely chopped mushrooms builds crispy edges and deep, meaty flavor, which is what makes dirty rice taste like dirty rice.
Cooking the rice right in the pot with the browned bits means every grain picks up the smoky spices and fond. Letting the collards steam on top while the rice rests cooks them gently without making the rice mushy, and keeps it all in one pot.
Tips
- Chop the mushrooms small, about the size of the TVP crumbles, so they melt into the rice and add that classic dirty rice depth.
- Cajun seasoning blends vary a lot in salt. Taste before adding any extra salt at the end.
- Want more heat? Add a diced jalapeño with the trinity or double the cayenne.
Questions about this recipe
Can I use leftover cooked rice instead?
Yes. Skip the simmering step and stir in about 3 cups of cooked rice with 1/2 cup broth after the spices. Add the greens, cover and cook on low for 5 minutes until everything is hot and the collards wilt.
Is Worcestershire sauce vegan?
Classic Worcestershire usually contains anchovies, so look for one labeled vegan. If you cannot find it, use an extra 1/2 tbsp soy sauce plus 1 tsp apple cider vinegar.