Vegan Rice Pie with Vegetables

Vegan rice pie combined with a variety of vegetables such as onion, carrot, zucchini and corn - very suitable for dinners and also gluten-free

  • Main DishesType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 9Serving/Unit


The Pie
Basmati rice, 1 cup
uncooked, washed and strained
Water, 2 cups
Onion, 1 medium unit
finely chopped
Garlic, 3 cloves
Carrot, 1 medium unit
peeled and grated
Zucchini, 1 medium unit
Olive oil, 3 tablespoons
for frying
Hawaij for soup, 1/4 flat teaspoon
Salt, 1/4 flat teaspoon
Sweet paprika, 1/4 flat teaspoon
Celery salt, 1/4 flat teaspoon
Red lentil flour, 2 flat tablespoons
Water, 3/4 cup
Frozen cooked corn kernels, 1 cup
Olive oil, 1 tablespoon
to grease the baking pan
To Scatter Over
Olive oil, 1 tablespoon
Gluten-free cornflakes, 15 g
ground to a crumbly texture
Sweet paprika, 1/4 flat teaspoon


1. Cook the rice in a pot with 2 cups of water.
2. In a pan, fry the onion in the olive oil, add the garlic, carrots and zucchini, and fry for about 10 minutes.
3. Add the spices to the pan and mix.
4. In a bowl, mix the lentil flour and 0.75 cup of the water.
5. Add to the bowl all the other ingredients and mix everything together.
6. Spread on a greased baking pan (30x20 cm), drizzle some olive oil over the pie, sprinkle with the cornflakes and paprika, and bake at 356°F (180°C) for about 40 minutes.
7. Wait to cool, cut into cubes and serve.
8. Bon appetite (:

Total time: ±1 hour

Equipment: 30x20 cake pan.

The preparation method also includes cooking and frying. The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 153 cal 88 cal
Proteins 4 g 2 g
Carbohydrates 23 g 13 g
Fat 6 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Rice Pie with Vegetables
Great vegan pie for dinner