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Easy Veggie Rice | Vegan & LowFODMAP

This vegan LowFODMAP recipe is super easy to prepare in advance to take to school or work with you or have in your fridge for whenever you need a quick meal. Of course people who do not need to eat Low FODMAP can enjoy it as well!


  • If you do not have a rice cooker it is also possible to prepare the dish in a pot. However, it could take more time and you need to stir occasionally.

  • I created the recipe referring all measurements from the Monash University FODMAP app.

Ingredients (1-2 portions)


  • 100g (raw) brown rice


  • 1 large carrot

  • 1/2 red bell pepper

  • 1 common tomato


  • 42g chickpeas (canned) (not more for LowFODMAP)

  • 20g tomato paste

  • 1 tbsp miso paste

  • 1tsp maple sirup

  • 1/2 tsp cumin

  • 1 tsp salt

  • 1/2 tsp dried corriander


  • 550ml water

  • 10g pumpkin seeds

  • 1tbsp dark green part of spring onions, copped (the white and light green part are high FODMAP)


  1. Wash the rice and insert it into a rice cooker.

  2. Cut the veggies (B) into small cubes and add them to the rice.

  3. Rinse the chickpeas throughly and add everything from C to the rice cooker and stir well.

  4. Now add water and stir again.

  5. Close the rice cocker and press "start" on standard setting. (Alternative: Cook the dish in a large pot and stir occasionally so that nothing burns.)

  6. Wait until your dish is done, add the spring onion and pumpkin seeds, and enjoy!

Before cooking.

After cooking.


If you tired this recipe, please write a comment below or tag me on Instagram @summernight_dreams

More vegan recipes:

Check out my Vegan Kyoto Sightseeing guides:


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