Masala Vegan

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Vegan Glutenfree Tomato Rice

Vegan Glutenfree Tomato Rice


Every now and then, on a cold wintry night everyone craves warm, spicy, comforting food that is quickly rustled up. This Vegan Glutenfree Tomato Rice is a quick tomato flavoured rice pulao that ticks all these boxes. Tastes perfect accompanied by plantain chips, coconut/ soy yogurt or air fried potato slices and some hot green chillies pickles!

I have always been a fan of pressure cooking due to the reduced cooking time and efficient energy usage. Using Basmati Rice that has been soaked for 3 – 4 hours brings down the cooking time drastically, making for a quick recipe. If wanting make this recipe onion free, then omit the onion and add in Asafoetida at the same time as the onions. Asafoetida is a latex resin also, Derived from a giant fennel like plant. The aroma certainly needs getting used to but this spice is an excellent substitute for onions across different savoury dishes like Dahl/ Daal, stir fried vegetables and quick rice preparations. Asafoetida has been used in traditional Indian/ Ayurvedic cooking to help with bloating and other stomach/ digestive issues due to its anti spasmodic and anti inflammatory properties.

We need,

  • Basmati Rice, soaked – 2 cups
  • Mixed frozen vegetables (carrots, beans, peas & cauliflower florets) – 1 cup
  • Onion, sliced finely – 1 medium
  • Ginger, minced – 2″ piece
  • Tomatoes, chopped finely – 3 – 4 (medium)
  • Curry leaves – 1 sprig
  • Oil – 1 tablespoon
  • Mustard seeds – 1/2 teaspoon
  • Green Chillies, minced finely – 1 to 2
  • Turmeric root, minced finely – 1/2″ piece
  • Water – 2 cups
  • Salt, to taste


  1. Heat oil in the pressure cooker and add the mustard seeds. Cover the pan as the seeds tend to splutter all about!
  2. Add the onion (if using or use Asafoetida here), curry leaves, ginger and turmeric. Roast until golden.
  3. Mix in the tomatoes and green chillies. Cook until soft.
  4. Add in the frozen vegetables and mix well.
  5. Slowly mix the rice and coat well in the vegetable – spice mixture.
  6. Cover with water until all the rice is submerged.
  7. Season with salt before clipping the lid.
  8. Cook at full pressure for 3 minutes and allow to cool by itself.

Serve hot with desired pickles and salad. Crunchy pappadums, slices of air fried potato, a dollop of non dairy yogurt , some freshly sliced carrots and cucumber sticks or crunchy plaintain chips also go well. Enjoy 😊



I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I'm found organising and/ or writing, the two other passions of my life ❤️