• 3 sliced potatoes
  • 2 tablespoon olive oil
  • 1 3/4 cup rice
  • 3 1/2 cups vegan vegetable broth
  • 2 teaspoon salt
  • 2 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1/3 cup pine nuts
  • 1 tablespoon non-hydrogenated vegan margarine


Heat oil in a skillet. Add the potatoes and fry until golden. Set aside. Place the rice and all but 1/3 cup of the broth, the margarine, and salt in a large pot. Bring to a boil. When the water is about level with the rice, reduce heat, cover and let simmer for 13 minutes. Meanwhile, in another skillet fry the pine nuts in a little olive oil stirring continually. When they start to become golden remove from pan with a slotted spoon and put on paper towels. Next get the pan with the potatoes in it and put the rice on top of it. Press it down firmly with a spatula to fill the crevices. Sprinkle with the remaining broth. Flip onto a platter and top with pine nuts. Serve with the vegan soy yogurt. This is an awesome meal and all of my meat-loving family thought it was delicious.

Serves: 4

Preparation time: