Ross il-Forn is one of Malta’s most beloved comfort dishes, traditionally prepared with baked rice, meat, and eggs. This vegan version keeps all the rich flavours and hearty texture of the classic while using plant-based ingredients that are kinder to animals and the planet. With savoury mince alternative, aromatic herbs, tomato sauce, and melted vegan cheese throughout, this baked rice dish is perfect for a satisfying family meal or a Maltese-style Sunday lunch — fully plant-based and full of flavour.
500 g Good Earth brown rice Prepare the rice Prepare the sauce base Cook the mince alternative Build the tomato sauce Prepare the vegan binder Combine the ingredients Assemble the dish Bake Rest before serving
Ingredients
500 g minced meat alternative
1 tbsp Good Earth kunserva
1 can (400 ml) tomato passata
100 g peas canned or frozen
1 small onion diced
3 garlic cloves minced
1 tbsp Good Earth Extra virgin olive oil
1/2 tsp curry
1 tsp oregano
1 tsp thyme
1 tsp cumin
1/2 tsp paprika
1 tsp rosemary
1 tsp salt
2 tbsp chia seeds
3 tbsp nutritional yeast
1 tsp black pepper extra for the top part
150 ml Alpro soya
60 g Green Vie Parveggio gratedInstructions
Rinse the brown rice under cold water until the water runs clear. Bring a large pot of salted water to a boil and cook the rice for about 15 minutes, so it is partially cooked but still slightly firm. Drain and set aside.
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook for about 4–5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Add the minced meat alternative and cook for about 5–6 minutes, stirring occasionally so it browns slightly.
Stir in the kunserva and cook for about 1 minute to deepen the flavour. Add the tomato passata, peas, curry, oregano, thyme, cumin, paprika, rosemary, salt, and black pepper. Let the sauce simmer for about 10 minutes until slightly thickened.
In a small bowl mix the soya milk, chia seeds, and nutritional yeast. Leave it for 5 minutes so the chia seeds start thickening the mixture.
In a large bowl combine the parboiled rice, the tomato and mince sauce, the chia–soya mixture, and the Green Vie Parveggio. Mix thoroughly so the cheese is evenly distributed throughout the rice.
Preheat the oven to 180°C. Transfer the mixture into a lightly oiled baking dish and spread it evenly.
Bake for 35–40 minutes, until the rice is fully cooked and the top becomes slightly golden and crisp.
Allow the baked rice to rest for 10 minutes before serving so it firms up and is easier to portion.
