Oil-Free Vegan Buffalo Ranch Rice! Calling all buffalo lovers! We’ve got a fun side dish that is sure to deliver.
Fun, healthy, and flavorful, this Oil-Free Vegan Buffalo Ranch Rice recipe is brimming with those delicious spicy Buffalo flavors with subtle hints of ranch herbs and spices. This tasty rice dish is sure to pleasure Buffalo lovers everywhere. Boasting oil-free, gluten-free, and filled with wholesome ingredients, you’ll feel good about what you are feeding your family.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This recipe is for Buffalo lovers everywhere! We tucked in a smidgeon of “Ranch” flavors as well to level this dish up a notch! I’m totally loving this recipe. Makes for a perfect side for burgers, baked tofu, roasted veggies, and more!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This rice dish is for those who love Buffalo Ranch flavors. The Ranch flavors come from the parsley and chives.
- Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry. The flavors continue to develop once the dish slightly cools.
- Rice: The key to creating a great stove top rice dish is resisting the urge to stir the rice while it is cooking. Stirring causes the rice to release starches and become more like a creamy risotto, which we don’t want. Just pull up a few rice kernels off the top of the dish to test for rice tenderness. If not tender, just continue to cook until tender. If all the liquid evaporates, then add a tablespoon of water and continue to simmer until tender. Repeat the process above until the rice is done. Please note that the timing of cooking dry rice is based upon several factors: 1) the type of rice selected 2) the brand of rice selected 3) the age of the rice and 4) the cooking method. Each plays a factor in how long rice takes to cook. We used Uncle Ben’s Whole Grain Brown Rice for this dish. Brands like Lundberg will not work as they take longer to cook.
- Fresh Chives and Fresh Parsley Topper: The fresh parsley and fresh chives topper give the essence of “Ranch
Leftovers and Freezing:
Leftovers will generally keep for 3-4 days in the refrigerator. Store in a tightly-covered container.
This dish freezes well.
Pantry Products Used:
- Hot Sauce: We used Frank’s RedHot Original Hot Sauce.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large skillet with a tightly-fitting lid
If you try this bold rice, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
PrintOil-Free Vegan Buffalo Ranch Rice
- Prep Time: 15 Minutes
- Cook Time: 50-60 Minutes
- Total Time: 65 Minutes
- Yield: 4-5 Servings 1x
- Category: Side
- Method: Stovetop
- Diet: Vegan
Description
Fun, healthy, and flavorful, this Oil-Free Vegan Buffalo Ranch Rice recipe is brimming with those delicious spicy Buffalo flavors with subtle hints of ranch herbs and spices.
Ingredients
Base Ingredients:
- 1 cup brown rice (or of choice) *
- 1 medium yellow onion, fine dice
- ¾ cup diced celery
- ½ cup grated carrots
- 1 Tablespoon minced garlic
Sauce Ingredients:
- ½ cup low-sodium vegetable broth *
- 2 Tablespoons tahini
- ¼ cup hot sauce *
- 1 ¼ cups water
- 1 teaspoon apple cider vinegar
- 2 Tablespoons unsweetened plain plant milk
Sauce Herb/Spice Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried parsley
- 1 teaspoon chives (dried or fresh)
- ¼ teaspoon dried dill weed
- ½ to 1 teaspoons sea salt (+/- ) *
Topping Ingredients:
- Fresh chives, chopped *
- Fresh parsley, chopped *
Instructions
- Rinse the rice really well, then place into a bowl, cover with cold water, set aside to soak until ready to use.
- Place all the Sauce Ingredients and all the Sauce Spice/Herb Ingredients in a bowl, mix well to thoroughly incorporate all the ingredients, set aside until ready in Step 6.
- In a large skillet, add the diced onions, celery, and carrots; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes. Add a couple of tablespoons or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic, sauté for one minute.
- Drain the water from the rice, give it a good shake to release any excess water, then place the drained rice into the skillet. Sauté for several minutes, stirring constantly.
- Then pour the Sauce Mixture into the skillet. Stir to mix well.
- Bring to a boil, then immediately lower to a simmer. Cover and simmer for 40 to 45 minutes (or longer) until the rice is perfectly tender. Do not stir*
- Remove from the stove, allow to sit for 5 minutes to allow the flavors to marry. Remove the lid and sprinkle generously with freshly chopped chives and parsley.
- Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5
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Is it just me (or one bad batch) but has Pacific Low Sodium Vegetable Broth become another victim of inflationomics? I bought a CASE from Walmart within the last month, and each carton is much more watery, with less color and taste, almost tasteless, a far cry from what it was in past. It has completely turned me off from the brand, and I have resorted to making my own. *NOT A BAD THING*
Would like to know if others have experienced similar or the same issues.
Hi there JJM,
Thank you so much for reaching out to us. We buy our Pacific Low Sodium Vegetable Broth in bulk. So far we have not noticed a change in the product, but we appreciate you bringing this to our attention. We’ll keep an eye out and let you know if we see a change as well.
-Ameera and Robin 🙂
Can this be made in an instant pot?
Hi there Laura,
Thank you for your question. We have not tried it in an Instant Pot ourselves. We have had readers who have with success.
-Ameera and Robin
Can the hot sauce be eliminated from this recipe?
Hi there Cathy,
Thank you for your question. The premise of this recipe is the hot sauce as Hot Sauce = Buffalo. Not sure how it would taste, perhaps a different recipe?
-Ameera and Robin