Vegan Rice-a-Roni is a perfect side dish for any meal and easy to make at home. It's every bit as fluffy, buttery, and delicious as the boxed stuff you enjoyed as a kid, but made dairy-free and vegan! You'll love the nostalgic flavor and how easy it is to prepare, whether cooked on the stovetop or in the Instant Pot.
Why You'll Love This Recipe
Did you grow up eating Rice-A-Roni? Since my mom was into healthier, unprocessed foods, I actually didn't discover it until I was a teenager.
My high school best friend introduced me to chicken Rice-A-Roni, and holy moly... I was hooked! Every time I went to Jen's house I asked if we could make a pot of Rice-A-Roni. I mean, what hungry teenager doesn't love buttery, salty, fluffy white rice?
This recipe gives you all the same delicious flavors but without dairy or chicken. It's amazing how much it tastes like the original, and I think you'll love it, too!
RELATED: Enjoy vegan rice dishes? Try my Vegan Fried Rice and Brown Rice Pilaf!
Ingredient Notes
For the most authentic flavor, you'll want to stick closely to the recipe as written.
But of course, it's just a rice dish! So if you want to experiment and make it whole grain, gluten-free, or oil-free, I don't blame you. Have fun with it!
- Rice - I often have white basmati rice in the pantry, so that's what you see in the photos. Long grain white rice is also perfect.
- Pasta - if you can find vermicelli that works well here; I used angel hair pasta, broken into 1 to 1 ½ inch pieces. Feel free to substitute whole-grain or gluten-free pasta.
- Vegan butter - though many of the recipes I share are oil-free, for true Rice-A-Roni flavor we need a little butter. Just 2 tablespoons adds amazing flavor without making the dish feel heavy.
- Vegan "chicken" broth - I used Edward & Son's Not-Chicken Bouillon Cubes; other options are Ocean's Halo broth or Better Than Bouillon chicken flavor.
Update: here's a homemade chicken-flavor broth mix you can make in minutes! - Seasonings - the combination of parsley, nutritional yeast, onion and garlic powder replicates the ingredients and flavor of chicken-style Rice-A-Roni.
- Turmeric - turmeric is an ingredient in original Rice-A-Roni. It gives the rice a lovely golden color but can be omitted.
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See the recipe card below for amounts and full instructions.
How To Make It
Vegan rice-a-roni can be prepared on the stovetop or in an Instant Pot. The process looks like this:
- In a large pot over medium heat or using the Instant Pot sauté function, melt the vegan butter. Add the broken pasta pieces and rice, and stir to coat. Sauté for 3 or 4 minutes or until the rice is fragrant.
- Add the remaining ingredients to the pot.
- For the stovetop method, bring to a simmer, stir, then cover and reduce heat to low. Cook until the broth has been absorbed, about 15 minutes (refer to the cooking instructions for the particular type of rice you're using). Remove from heat and let stand for a few minutes.
For Instant Pot method, stir the ingredients well. Lock on the lid, and set to sealing. Cook on high pressure for 4 minutes. Carefully quick release the pressure, and remove the lid. - Fluff the rice with a fork and serve.
Serving Suggestions
Pair this vegan rice dish with my Vegan Turkey Roast or Beyond Meat Meatloaf and Parmesan Roasted Broccoli for a classic (vegan) American dinner.
It's also delicious with homemade Vegan Chicken Nuggets and coleslaw or a side salad.
Turn vegan rice-a-roni into a full meal by tossing in some chickpeas or other cooked bean, baked tofu, tempeh, or seitan. Garnish with green onion and chopped parsley for a healthy and comforting meal.
Frequently Asked Questions
It can be! Select your favorite gluten-free spaghetti or angel hair pasta, and make sure the broth you're using is gluten-free. Most brands of vegan butter are gluten-free, but it's always a good idea to check the label.
The broth is the main source of saltiness and chicken flavor in this recipe, so it is pretty important. But if necessary, vegetable broth can be used. I recommend adding ⅛ teaspoon poultry seasoning and an additional tablespoon of nutritional yeast to make it more savory. Or just use this DIY vegan chicken broth.
Absolutely! Instead of vegan chicken broth, try it with beef-flavored bouillon or my homemade vegan beef broth powder.
Similar to other cooked rice dishes, rice-a-roni is good for up to 5 days when stored in an airtight container in the refrigerator. It's also freezer-friendly.
I hope you enjoy this simple, nostalgic vegan rice-a-roni as much as we do!
As always, if you try the recipe I would love to hear from you. Comment below and leave a star rating to let everyone know how it turned out!
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Recipe
Vegan Rice-A-Roni
Equipment
Ingredients
- 1 ½ cups white basmati or long grain rice - See Notes.
- 3 ounces angel hair pasta, broken into 1-inch pieces (about 1 cup) - Sub whole-grain or gluten-free if desired.
- 4 cups vegan chicken-flavored broth or 2 ½ cubes vegan chicken-style bouillon dissolved in 4 cups water - See Notes for brand recommendations & a homemade version.
- 2 tablespoons vegan butter
- 1 tablespoon nutritional yeast, optional
- 1 ¼ teaspoons garlic powder
- 1 ¼ teaspoons onion powder
- 1 teaspoon dried parsley
- ⅛ teaspoon ground turmeric
Instructions
Stovetop instructions:
- Place a large pot over medium heat. Melt the butter, and add the broken pasta pieces and rice, and stir to coat. Sauté for 3 to 4 minutes or until the rice is fragrant.
- Add the remaining ingredients to the pot, and bring to a simmer. Stir the rice, cover the pot, and reduce heat to low. Cook until the broth has been absorbed, about 15 minutes (refer to the cooking instructions for the particular type of rice you're using). Remove from heat and let stand for a few minutes. Fluff with a fork, and serve.
Instant Pot instructions:
- Using the sauté function on your Instant Pot, melt the butter. Add the broken pasta pieces and rice, and stir to coat. Sauté for 3 to 4 minutes or until the rice is fragrant.
- Add the remaining ingredients to the pot and stir to combine. Cancel the saute function. Lock on the lid, and set to sealing. Cook at high pressure for 4 minutes. Carefully quick release the pressure, and remove the lid. Fluff with a fork, and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Angie says
I found this rice dish a little bland; not sure why. I don't usually cook with fat, vegan or otherwise, but I used it as the recipe called for. I did like making it in my pressure cooker and it turned out fine; I will add a couple minutes next time. The rice of this side of al dente and I like it a little more done. i will find a way to punch up the flavor.
Ashley says
Chicken with Rice a Roni was a staple at home growing up. It’s been many years since I last had it but as far as I can tell this was SPOT ON. I stirred in some Daring chicken pieces I diced and chickpeas for my kids. Served with a side of broccoli and voila! Thanks for a great recipe!
Kathleen R says
My family loves this; even my carnivore husband. Much healthier than box mix. I used Vege-base powder with an added 1/4 teaspoon of poultry seasoning in the instant pot. I think next time I will do 5 minutes instead of 4 because there are some crunchy bits.
AJ says
I actually GASPED when I took the lid on the pan and saw how it looked exactly like what I remember from childhood. Lol. Great flavor, absolutely loved it.
Kat says
This is super comfort food! Even my husband, who usually turns his nose up at my vegan cooking, liked it. Next time I will add some extra water because I would like the rice a bit plumper and more moist.
Kristin says
My whole family loved this recipe and it was so simple to make!
Beth says
Made this using your vegan chicken broth powder and it was delicious! Thanks for another keeper 🙂
Christine says
You are a genius! Although I am not vegan, this low sodium recipe is the tastiest dish I have made in the 3 weeks of eating low sodium. It definitely tastes like Rice-a-Roni. Going to follow you for sure. Thanks so much for sharing! 🙂
Sally says
I've made this twice now and it's delicious! And it's so easy to make! We never had Rice-A-Roni as a kid, but I'm always down for a good rice dish. I didn't have parsley so substituted rosemary and it came out great. Thanks for another great recipe!
Deborah Logue says
Rice a roni ticks so many memory boxes. Unfortunately, I really do not like nutritional yeast. Is there a substitute please.
Thanks so much.
Lori says
Hi Deborah,
The nutritional yeast is optional, which means you can simply leave it out. You'll also want to use a store-bought bouillon instead of my homemade chicken-flavor seasoning (since the nutritional yeast is required for that one).
I hope you enjoy it!
Jordan says
Made this in the instant pot for last night's dinner. The rice-a-roni was delicious and took me back to dinner with my family where rice-a-roni was a rare treat. Great recipe and easy and quick in the instant pot.
melody sieglitz says
IM GOING TO TRY YOUR RICE A RONI LOOKS SOO GOOD HOWEVER I DO NOT USE ANY OILS OR BUTTERS. I CANT FIND VEGAN BULLION WITHOUT OILS!! ANY SUGGESTIONS
Lori says
Thanks, Melody! You're right, it's difficult to find bouillon that doesn't contain oils. I just posted this new recipe for homemade vegan chicken broth powder, so that should help. I've also tested the rice-a-roni using that homemade powder mixed with water, and it was great! 😀