The default response when people ask for a vegetarian version to a dish is often “just omit the meat” but that doesn’t always yield great results because the meat itself is adding a lot of flavor to the dish. In the case of a vegetarian pelau, building flavor is a slightly more involved process but with a combination of the right aromatics, veggies and spices we can make achieve a tasty product.
For my veggie pelau I like to use more garlic and pimentos than I would usually use for a chicken or beef pelau. I also like a spice combo of cinnamon, clove and nutmeg combined with some bay leaves. We’re building a complex flavor profile so these ingredients are going to add that rich creole flavor without the Golden Ray.