Vegan Spicy Sausage Rice Skillet

I make this vegan spicy sausage rice skillet when I want a bold, comforting meal that comes together in one pan. I love how the smoky, spicy plant-based sausage blends with tender rice and colorful vegetables, creating a hearty dish that feels satisfying and full of flavor. It’s simple, filling, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love this recipe because it’s completely plant-based yet still packed with rich, savory flavor. I only use one skillet, which keeps cleanup easy. The spices infuse the rice as it cooks, and the vegan sausage adds a delicious smoky kick. I also enjoy how flexible it is, since I can swap in different vegetables depending on what I have on hand.

Ingredients

• 12 ounces vegan spicy sausage, sliced

• 1 cup long-grain white rice

• 2 tablespoons olive oil

• 1 small onion, diced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 3 cloves garlic, minced

• 1 teaspoon smoked paprika

• 1/2 teaspoon chili powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups vegetable broth

• 1/2 cup diced tomatoes (canned or fresh)

• 2 tablespoons chopped fresh parsley (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I heat olive oil in a large skillet over medium heat.

2. I add the sliced vegan sausage and cook until browned and slightly crispy on the edges, then remove it from the skillet and set aside.

3. In the same skillet, I sauté the diced onion and bell peppers until softened.

4. I stir in the minced garlic and cook briefly until fragrant.

5. I add the rice, smoked paprika, chili powder, oregano, salt, and pepper, stirring to coat the rice in the spices.

6. I pour in the vegetable broth and diced tomatoes, bringing everything to a gentle boil.

7. I reduce the heat to low, cover the skillet, and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.

8. I return the browned sausage to the skillet, stirring to combine. I let it cook for another 2–3 minutes to heat through.

9. I garnish with fresh parsley before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: about 35–40 minutes

Variations

I sometimes add black beans or kidney beans for extra protein and texture. I also like stirring in corn or zucchini for more vegetables. When I want extra heat, I add red pepper flakes or a splash of hot sauce. For a slightly creamy finish, I occasionally mix in a spoonful of dairy-free sour cream before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of vegetable broth or water to keep the rice from drying out and warm it gently on the stovetop or in the microwave. I can also freeze portions for up to 2 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I use brown rice instead of white rice?

I can use brown rice, but I adjust the cooking time and add a bit more broth since brown rice takes longer to cook.

What type of vegan sausage works best?

I prefer using a spicy plant-based sausage for bold flavor, but I can use any variety I enjoy.

Can I make this less spicy?

I reduce or omit the chili powder and choose a mild vegan sausage to make the dish less spicy.

Do I need to cook the rice separately?

I cook the rice directly in the skillet so it absorbs all the spices and flavors from the dish.

Can I meal prep this recipe?

I often prepare it ahead of time and portion it into containers for easy lunches throughout the week.

Conclusion

I enjoy making this vegan spicy sausage rice skillet because it’s hearty, flavorful, and incredibly simple to prepare. I appreciate how everything cooks together in one pan, creating a balanced and satisfying meal. It’s a dependable recipe that I turn to whenever I want something comforting and full of bold flavor.

Vegan Spicy Sausage Rice Skillet

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A bold and comforting one-pan vegan spicy sausage rice skillet made with smoky plant-based sausage, tender rice, and colorful vegetables. This hearty, flavor-packed meal is perfect for busy weeknights and easy meal prep.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

• 12 ounces vegan spicy sausage, sliced
• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• 1/2 cup diced tomatoes (canned or fresh)
• 2 tablespoons chopped fresh parsley (optional)

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Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced vegan sausage and cook until browned and slightly crispy on the edges. Remove from the skillet and set aside.
3. In the same skillet, sauté the diced onion and bell peppers until softened.
4. Stir in the minced garlic and cook briefly until fragrant.
5. Add the rice, smoked paprika, chili powder, oregano, salt, and black pepper. Stir to coat the rice evenly with the spices.
6. Pour in the vegetable broth and diced tomatoes. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
8. Return the browned sausage to the skillet and stir to combine. Cook for an additional 2–3 minutes to heat through.
9. Garnish with fresh parsley before serving.

Notes

• For extra protein, add black beans or kidney beans during the final few minutes of cooking.
• Brown rice can be used, but increase cooking time and broth as needed.
• Adjust spice level by reducing chili powder or using mild vegan sausage.
• Add corn or zucchini for additional vegetables and texture.
• Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 5g
• Sodium: 780mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 5g
• Protein: 16g
• Cholesterol: 0mg