Chickpea Vegan Chorizo Rice with Maple-Glazed Cauliflower: Easy, Bold & Delicious
Smoky, savory, a little sweet, and full of texture, this Chickpea Vegan Chorizo Rice with Maple-Glazed Cauliflower is a satisfying plant-based dinner that brings big flavor to simple ingredients. The rice cooks with vegan chorizo, chickpeas, tomato paste, and savory aminos, while the cauliflower roasts until golden and gets tossed in a maple-soy vegan yogurt glaze.
Ingredients
FOR THE CHICKPEA VEGAN CHORIZO RICE
- 1 tablespoon olive oil: Helps sauté the vegan chorizo and build flavor.
- 8 ounces vegan chorizo: I used Trader Joe’s vegan chorizo. Use your favorite plant-based chorizo.
- 1 can chickpeas drained and rinsed: Adds texture and plant-based protein.
- 1 cup uncooked rice: Long-grain white rice works well for a fluffy result.
- 2 cups water: The liquid for cooking the rice.
- 1 tablespoon tomato paste: Adds richness color, and savory depth.
- 1 –2 tablespoons liquid aminos or soy sauce: Adds a salty umami flavor. Start with less and adjust to taste.
- ½ teaspoon smoked paprika: Adds extra smoky flavor if needed.
- ½ teaspoon garlic powder: For a savory base.
- ¼ teaspoon black pepper: Adds gentle warmth.
- Salt to taste: Depending on the chorizo and aminos, you may not need much.
FOR THE MAPLE-GLAZED CAULIFLOWER
- 1 large head cauliflower cut into florets: Smaller florets roast faster and develop more golden edges.
- 2 tablespoons olive oil: Helps the cauliflower roast and brown.
- 1 teaspoon paprika: Adds warmth and color.
- ½ teaspoon garlic powder: Adds savory flavor.
- ½ teaspoon onion powder: Complements the paprika.
- ½ teaspoon black pepper: For a little bite.
- Salt to taste: Season the cauliflower before roasting.
FOR THE MAPLE YOGURT GLAZE
- ½ cup plain unsweetened vegan yogurt: Creates a creamy base for the glaze.
- 1 –2 tablespoons maple syrup: Adds sweetness to balance the savory ingredients.
- 1 tablespoon soy sauce or liquid aminos: Brings savory depth.
- 1 tablespoon vinegar: Rice vinegar or apple cider vinegar works well.
- ½ teaspoon paprika: Adds color and smoky warmth.
- ½ teaspoon garlic powder: Helps tie the glaze into the roasted cauliflower.
Instructions
- Prepare the cauliflower. Preheat the oven to 425°F (220°C). Cut the cauliflower into bite-sized florets and place them on a baking sheet. Toss with olive oil, paprika, garlic powder, onion powder, black pepper, and salt until evenly coated. Spread the florets in a single layer, leaving space between them so they roast instead of steam.
- Roast until golden. Roast the cauliflower for 25–30 minutes, flipping or tossing halfway through. The florets should be tender inside, with golden-brown edges. Larger pieces may need a little more time.
- Start the chorizo rice. While the cauliflower roasts, heat the olive oil in a pot or deep skillet over medium heat. Add the vegan chorizo and sauté for a few minutes, breaking it up as it cooks. Stir in the tomato paste and cook for another minute to deepen its flavor.
- Add the chickpeas and rice. Stir in the drained chickpeas and uncooked rice. Add the liquid aminos, paprika, garlic powder, black pepper, and water. Mix well, scraping the bottom of the pot so the tomato paste and chorizo are evenly distributed.
- Simmer the rice. Bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and cover the pot. Cook until the rice is tender and has absorbed most of the liquid, usually around 15–20 minutes depending on the rice. Check or gently stir occasionally to make sure nothing is sticking to the bottom. If the rice is still firm and the liquid has been absorbed, add a small splash of water, cover, and continue cooking. When done, turn off the heat and let it rest covered for 5 minutes.
- Make the glaze and assemble. In a bowl, whisk together the vegan yogurt, maple syrup, soy sauce or aminos, vinegar, paprika, garlic powder, and black pepper. Taste and adjust the sweetness, saltiness, or acidity as needed. Toss the roasted cauliflower in the glaze, then serve it over or alongside the chickpea vegan chorizo rice. Finish with fresh herbs or a squeeze of lemon if you like.