Arroz al Horno with Chickpea Tempeh: Vegan Spanish Baked Rice

Arroz al horno is the oven-baked rice of Valencia: a humble, golden one-pan dish where rice, potatoes, tomato and whole garlic bake together until the top turns crisp. Our vegan version swaps the traditional meat for Ragi chickpea tempeh, a fermented protein that brings a nutty, savoury depth to every forkful.

It stays true to the spirit of the original, with simple ingredients, a saffron-scented broth and bold Mediterranean flavours, while letting tempeh take centre stage. Perfect for autumn evenings, and it goes straight from the oven to the table.

Why chickpea tempeh?

Tempeh is traditionally made from soybeans in Indonesia. At Ragi we also make it from organic chickpeas, fermented in our workshop in Lutry until the beans are bound into a firm, sliceable block. The result has a mild, nutty taste and a texture that holds up beautifully in the oven.

Chickpea tempeh is:

• A good source of plant-based protein and fibre

• Naturally savoury and nutty, thanks to fermentation

• Firm enough to sear, bake and simmer without falling apart

• Easy to cook: just cube it, sear it and add it to your dish

Ingredients (serves 2 to 3)

• 200 g round-grain rice, such as Bomba or Calasparra (about 1 cup)

• 200 g Ragi chickpea tempeh, cubed

• 400 ml hot vegetable broth

• 1 ripe tomato, grated

• 1 small onion, finely chopped

• 1 medium potato, thinly sliced into rounds

• 3 to 4 garlic cloves, whole and unpeeled

• 1 tsp sweet paprika (pimentón dulce)

• A pinch of saffron threads (optional)

• Extra virgin olive oil

• Salt and pepper

Optional toppings

• Tomato slices

• A whole garlic bulb, halved crosswise

• Fresh rosemary or thyme

Method

1. Preheat the oven to 200°C. If using saffron, let it infuse in the warm broth for 10 minutes.

2. Steam the tempeh (optional). For a milder taste, steam the tempeh cubes for 10 minutes, then pat them dry.

3. Sear the tempeh. In an oven-safe pan or paella dish, heat a generous splash of olive oil and fry the tempeh cubes until golden on all sides. Remove and set aside.

4. Make the sofrito. In the same pan, soften the onion and garlic cloves. Add the grated tomato, paprika and a pinch of salt, and let it cook down into a thick sauce.

5. Toast the rice. Add the rice and stir for a minute so every grain is coated in sofrito. Return the tempeh to the pan and mix gently.

6. Assemble. Pour in the hot broth, taste and adjust the seasoning. Arrange the potato slices, halved garlic bulb and tomato slices on top.

7. Bake. Place the pan in the oven and bake uncovered for 30 to 35 minutes, until the rice is tender and the top is golden and slightly crisp. Let it rest for 5 to 10 minutes before serving.

Tips for the perfect arroz al horno

• Don't stir once the broth is in. Like paella, arroz al horno is best left alone so the rice cooks evenly and forms a crisp top.

• Use a wide, shallow dish so the rice sits in a thin layer. A terracotta cazuela is traditional, but any oven-safe pan works.

• Swap the tempeh if you like: our soy tempeh or beluga lentil tempeh work just as well.

• Fresh tempeh keeps 10 days in the fridge, or up to a year in the freezer, so it's easy to keep a block on hand for dishes like this.

Serving ideas

Serve your arroz al horno with a crisp green salad or roasted vegetables for a complete meal. A spoonful of kimchi on the side adds a tangy, spicy contrast to the rich rice. It's ideal for weekend dinners, meal prep or sharing with friends who are curious about fermentation.

Looking for more tempeh ideas? Try our Squash and Saffron Risotto with Crispy Lentil Tempeh or the quick Thai Basil Chickpea Tempeh Stir-Fry.

Where to buy chickpea tempeh

You'll find our handmade chickpea tempeh in the Ragi shop and at our local stockists. It's made in small batches in Lutry, Vaud, from organic ingredients, and ready for your next recipe.