Vegan Recipe – Pineapple Rice

Category : Vegan Recipes

Vegan RecipesFor this vegan recipe, you can choose to use either fresh pineapple or canned. If you have access to fresh, I would definitely recommend using that. It truly brings all the flavor profiles in this delicious dish. Much like other kinds of fruit, the sweetness of a pineapple is going to vary from one to the next, so bear this in mind when you are preparing the dressing for this dish. The seasonings may need to be adjusted to taste until you find which combo works best for you.

Here are the ingredients you’ll need to make this vegan recipe:

  • 1/3 cup macadamia oil, olive oil, or sunflower oil
  • 2 teaspoons toasted sesame oil
  • 1/4 cup (fresh or canned) all-natural 100% pineapple juice
  • 1 garlic clove
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons soy sauce (or shoyu)
  • 1 cup pineapple, cut into chunks
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon fine grain sea salt
  • 4 handfuls of mizuna, watercress, or arugula
  • 2 1/2 cups cooked brown rice, room temperature
  • 4 green onions, thinly sliced
  • 3 shallots, peeled and thinly sliced
  • 1 cup cashews, roasted/toasted and chopped
  • 1/2 small serrano chile, seeded and deveined, and minced (optional)
  • 4 ounces seitan, cut into little bits and pan-fried (optional)

You can begin preparing the vegan recipe by making the salad dressing. In your food processor, add in the oil, salt, sesame oil, fresh pineapple, pineapple juice, soy sauce, garlic, and red pepper flakes. Puree all of the ingredients together until they are smooth. Move the mixture to a small saucepan and let it gently warm on your stove until you are ready to serve it. Don’t let the ingredients simmer or boil.

In a large mixing bowl, the mizuna should be tossed and then coated with a generous helping of the dressing. Next, spread it out on a platter bowl, where it will serve as a bed for the rice.

The rice part of the recipe should be served either piping hot or at room temperature, whatever you would prefer. My family really likes the hot version. Take the same bowl that you used to prepare the greens and add in the rice, seitan, the majority of the onions, Serrano chile, shallots, and the cashews. Add roughly half the dressing and toss it to make sure the rice is well coated. If you will be serving the rice hot, sauté it in a pan until it reaches the right temperature. The taste can be adjusted with additional dressing if needed. The rice should be layered over the greens and topped off with any remaining shallots, cashews, onions, and seitan. Enjoy!