This quick and easy vegan rice pilaf with artichokes and lemon is a healthy 1-pot meal that your family will love! Packed with veggies, this artichoke pilaf is dairy-free, gluten-free, and soy-free so everyone can enjoy it.

A blue plate filled with vegan rice pilaf made with onions, zucchini, bell pepper, and artichokes.

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❤️ Why you’ll love veggie pilaf

This lemony artichoke pilaf is quick and easy to make in 1 pot, plus it’s packed with veggies and has tons of flavor. You only need a few basic ingredients and about 25 minutes to have a delicious meal that your family will love.

❓What is rice pilaf?

Vegetable rice pilaf is the method of cooking rice in some sauteed onions, garlic, or other veggies, then using vegetable broth or other flavorful liquid instead of water to give the rice more flavor.

I use this method in a lot of my plant-based rice recipes like vegan Mexican rice, lemon rice, and Thai curry coconut rice. I love that it makes a one-pot meal that has tons of flavor and healthy veggies cooked right in!

🧾 Ingredients and substitutions

  • Rice – I like to use basmati rice in this dish, but any type of rice will work.
  • Olive Oil – to saute the veggies in.
  • Onions – for flavor.
  • Garlic – for flavor
  • Zucchini – or other summer squash.
  • Red Bell Pepper – You can also use any other color pepper instead.
  • Marinated Artichokes – You will need a jar of marinated artichokes. I like the type that has oil and spices in the jar to add more flavor, but you can also use the ones that are marinated in water for a lower-fat option.
  • Nutritional Yeast – (optional) This adds a hint of a cheesy umami flavor to the rice. You can also sprinkle it on top after it cooks or top the rice pilaf with vegan parmesan instead.
  • Salt and Black Pepper – for flavor. You can also add some red pepper flakes for a little spiciness if you choose.
  • Vegetable Broth – or water. You can use my homemade veggie broth or any store-bought brand. You can also use vegan chicken-style broth.
  • Lemons – Fresh squeezed lemon juice tastes best, but you can also use jarred lemon juice.

🔪 Helpful tools

  • A large pot or skillet with a heavy bottom.
A top view of a plate of vegetable rice pilaf.

🥄 How to make vegan rice pilaf

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Peel and dice a medium-sized onion and sauté it in 1 tablespoon of cooking oil over low heat for about 5 minutes until it’s translucent.

Step 2 – Add 1 medium zucchini (diced), 1 red bell pepper cut into small pieces, and 2 cloves of minced garlic to the pot and sprinkle it with 1 teaspoon of salt and a dash of black pepper or red pepper flakes.

Step 3 – Continue to sauté for another 3 minutes, then add 1 jar of marinated artichoke hearts along with the liquid in the jar. (If there are some big chunks of artichokes, cut them into bite-sized pieces.)

Step 4 – Rince 1 3/4 cups of basmati rice (or any long-grain rice) until the water runs clear, then add it to the pot with 3 cups of water (or vegetable broth) and 2 tablespoons of nutritional yeast (optional).

Step 5 – Give it a good stir, then allow it to cook on medium-low for about 10 minutes until the liquid drops just below the level of the rice and veggies. Then cover with a lid and turn the heat to low for 5 minutes.

Step 6 – After it cooks on low for 5 minutes, turn off the heat and allow it to sit untouched for 10 minutes. (Don’t take off the lid to peek at it and don’t stir it again, just let it sit.)

Step 7 – After at least 10 minutes squeeze in the juice of 2 medium lemons fluff the rice pilaf with a fork, garnish with fresh parsley, and serve warm. (Add more salt and pepper to taste if needed.)

A white wok filled with vegan artichoke pilaf after is has been cooked.

You can serve this veggie pilaf as a main dish or on the side with a vegan protein like sauteed chickpeas, breaded tofu, or vegan chicken.

👩🏻‍🍳 Pro Tips

  • Leave the lid on the rice while simmering and for at least 10 minutes after you turn the heat off.
  • Stir the rice into the veggie mixture when you first add it, but don’t stir it again.
  • You may want to reduce the salt if you are using vegetable broth instead of water.

🥡 Storage and reheating

Refrigerate: This vegan rice pilaf will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: This artichoke rice pilaf freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the veggie pilaf in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop over low heat.

A blue plate full of vegan rice pilaf made with onions, peppers, and artichoke hearts topped with lemon juice and parsley.

🌟 More vegan rice recipes

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📋 Vegan rice pilaf recipe

A plate full of vegan rice pilaf made with onions, red bell peppers and artichoke hearts with parsley on top and on the side.
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5 from 2 rating

Vegan Rice Pilaf with Artichokes and Lemon

An easy 1-pot lemony artichoke pilaf with veggies.

Ingredients

  • 1 tablespoon olive oil , or any cooking oil you choose
  • 1 medium onion, about 1 cup
  • 2 cloves garlic, minced
  • 1 medium zucchini, about 1 1/2 cups
  • 1 cup red bell pepper
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, and/or red pepper flakes
  • 1 (12 oz) jar marinated artichoke hearts, (along with the marinating liquid)
  • 1 3/4 cups basmati rice, (or any long grain rice)
  • 3 cups water, or vegetable broth
  • 2 tablespoons nutritional yeast, (optional)
  • 2 medium lemons, (juice only) (about 1/4 cup)
  • 1/4 cup fresh chopped parsley, (optional for garnishing)

Equipment

Instructions
 

  • Peel and dice a medium-sized onion and sauté it in 1 tablespoon of cooking oil over low heat for about 5 minutes until it’s translucent.
  • Add 1 medium zucchini (diced), 1 red bell pepper cut into small pieces, and 2 cloves of minced garlic to the pot and sprinkle it with 1 teaspoon of salt and a dash of black pepper or red pepper flakes.
  • Continue to sauté for another 3 minutes, then add 1 jar of marinated artichoke hearts along with the liquid in the jar. (If there are some big chunks of artichokes, cut them into bite-sized pieces.)
  • Rince 1 3/4 cups of basmati rice (or any long-grain rice) until the water runs clear, then add it to the pot with 3 cups of water (or vegetable broth) and 2 tablespoons of nutritional yeast (optional).
  • Give it a good stir, then allow it to cook on medium-low for about 10 minutes until the liquid drops just below the level of the rice and veggies. Then cover with a lid and turn the heat to low for 5 minutes.
  • After it cooks on low for 5 minutes, turn off the heat and allow it to sit untouched for 10 minutes. (Don’t take off the lid to peek at it and don’t stir it again, just let it sit.)
  • After at least 10 minutes squeeze in the juice of 2 medium lemons fluff the rice pilaf with a fork, garnish with fresh parsley, and serve warm. (Add more salt and pepper to taste if needed.)

Notes

  • Leave the lid on the rice while simmering and for at least 10 minutes after you turn the heat off.
  • Stir the rice into the veggie mixture when you first add it, but don’t stir it again.
  • You may want to reduce the salt if you are using vegetable broth instead of water.
Serving: 2cups, Calories: 426kcal, Carbohydrates: 79g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 766mg, Potassium: 474mg, Fiber: 6g, Sugar: 6g, Vitamin A: 2018IU, Vitamin C: 101mg, Calcium: 73mg, Iron: 2mg
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