This vegetarian Tcheboudienne is a comforting plant-based twist on the beloved Senegalese national dish.

Made with deeply flavorful tomato rice, tender vegetables, and a vibrant green herb sauce, this recipe brings together rich West African flavors in a nourishing and satisfying meal. I grew up with a beautiful side of Senegalese culture, as my mother grew up in Senegal and often cooked Tcheboudienne at home. It was always a feast and such a special time for our family gathered around the table. When I visited Senegal as a teenager, I had the privilege of seeing it prepared the authentic way, and experiencing just how flavorful, rich, and delicious this treasured dish truly is. Traditionally prepared with fish, this version uses wholesome vegetables and fresh herbs while still honoring the heart of the original dish. Perfect for sharing with family and friends, this colorful one-pot meal is both hearty and full of comforting homemade flavor.

Vegetarian Senegalese Tcheboudienne Recipe

A plant-based version of the beloved Senegalese national dish, full of rich tomato rice, tender vegetables, and a vibrant green sauce.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine African

Servings 6 people

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Sharp knife
• 1 Wooden spoon or spatula
• 1 Blender or mortar and pestle
• 1 Measuring cups and spoons
• 1 Large serving dish or platter
• 1 Colander or fine mesh strainer (for rinsing rice)

Ingredients

  

• 1 large red or yellow onion (diced)
• 1/2 bell pepper (diced)
• 4 green onions
• 1 or 2 large tomatoes
• 1/2 cup avocado oil
• 7 cups water
• 1/4 cup tomato paste
• 1 vegan bouillon cube
• 1 cup fresh parsley
• 6 garlic cloves
• 2 tbsp olive oil
• 2 tbsp chives (chopped)
• 1/2 head green cabbage (cut into large chunks)
• 4 medium carrots (peeled and cut into chuncks)
• 2 bay leaves
• 4 whole okra
• 4 cups broken rice (rinsed)
• Sea salt (to taste)

Instructions

 

• Heat avocado oil in a large pot. Sauté onions and garlic until fragrant.
• Add the bell pepper, half the green onions, and the tomatoes. Stir and cook over medium heat until the vegetables become soft.
• Stir in the tomato paste and cook for 3–5 minutes, until darker and caramelized.
• Add the bouillon cube and water, and stir well.
• Add the carrots and cabbage. Simmer until the vegetables are mostly tender, about 20 minutes.
• Remove the vegetables carefully and set aside.
• For the green sauce, blend or mash in a mortar the remaining green onions, parsley, garlic, chives, olive oil, and a little salt. Set aside. Add half of the mixture to the tomato broth.
• Add the rinsed rice into the tomato broth. Stir well, cover tightly, and cook on low heat for 20–25 minutes, stirring occasionally to make sure the bottom is not burning, until fluffy and deeply flavorful.
• Place the vegetables back in the pot along with the okra during the last 5 minutes to warm through.
• Transfer to a serving dish in an inviting and appetizing way by arranging the rice first with vegetables on top. Spoon the extra green sauce over everything.

Notes

Optional Additions

• For more protein, you can also add tofu chunks or soy curls marinated overnight in green sauce mixture.
• More vegetables such as cassava, eggplants, yucca
• Green olives for a salty bite
• Roasted plantains on the side
• Fresh cucumber tomato salad
• Hot cayenne pepper sauce
• Pickled onions
• Lime wedges
  
  Let the rice slightly toast at the bottom for authentic flavor. The green sauce can also be used as a marinade for mushrooms or lentil patties.

Keyword Senegalese