This has become one of our favorite meals since transitioning to vegan. It has a way of bringing the Caribbean straight to your kitchen without all the extra calories and processed foods that come along with your average fried rice.
The best part about this dish is it can be served in a bowl or you can easily make it beautiful and fancy by serving this in a hollowed pineapple half. Don't forget to sprinkle a little extra coconut flakes over the top for a garnish.
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Vegan Pineapple Fried Cauliflower Rice
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Ingredients
- 1 Pineapple
- Unsweetened organic coconut flakes
- Frozen Cauliflower Rice (steamed and drained)
- 1 Tablespoon Rice vinegar
- Tummeric
- Cummin
- Peas
- Diced carrots
- Mushrooms
- Diced red onions
- Cashews
- Coconut aminos
Directions
- In a large sautee pan ad olive oil, diced mushrooms, diced red onion, diced carrots and rice vinegar, and coconut aminos
- Slice the pineapple in half long ways and slice squares into each side, then scoop out the diced pineapple with a large spoon and set aside
- After the mushrooms, onions, and carrots have softened, add in the drained cauliflower rice, peas, cashews and pineapple
- Once everything has softened, add in the tumeric and cummin,soy sauce, and unsweetened organic coconut flakes
- Stir until everything is mixed well together
- Serve in the hollowed out Pineapple halves (additional filling can be served as desired)
- Top with a sprinkle of unsweetened organic coconut flakes
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