Vegan Brown Rice Salad

 This salad is great for picnics, outdoor dinners or potlucks. You can really change the flavor by adding different vegetables or different seasonings and herbs.

  •  2 cups brown rice, cooked
  •  1 cup corn kernels, frozen
  •  1 cup English peas, frozen
  •  1 tomato, coarsely chopped
  •  1 carrot, finely diced
  •  1 stalk of celery including leaves, finely diced
  •  ½ cup red bell pepper, diced
  •  1 jalapeño pepper, seeded, finely diced
  •  2½ cup green onions, part of the greens included, chopped
  •  1 small can sliced black olives, drained
  •  1 teaspoon fresh chives or other herb
  •  1 tablespoon of Dijon mustard
  •  1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon of olive or canola oil (optional) or water
  • 2 tablespoons of rice vinegar (or any vinegar you have on hand)
  •  2 tablespoons of soy sauce or tamari
  •  Several dashes of Tabasco® sauce
  •  ½ teaspoon garlic salt
  • Fresh ground pepper
  •  ½ cup walnuts, chopped

 Mix brown rice, corn, peas, tomato, carrots, celery, green onion, red bell pepper, jalapeño pepper, and olives with fresh herbs in a large bowl.  Mix mustard, vegan Worcestershire sauce, oil or water, vinegar and soy sauce in a small bowl until smooth. Add a couple of dashes of Tabasco®, walnuts, salt and pepper to taste. Pour over salad and toss well. This salad is good served at room temperature or chilled.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.