“Scrumptious Vegan Hawaiian Luau: A Mouthwatering Feast for Six”

Allergens

N/A (vegan-friendly)

Ingredients

• 1 large cauliflower head
• 2 cans young green jackfruit in water
• 4 cups cooked jasmine rice
• 2 cups diced pineapple
• 1 cup edamame, shelled
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1/4 cup chopped green onions
• 1/4 cup sesame seeds, toasted
• 2 tbsp fresh cilantro, chopped
• 1/2 cup coconut aminos
• 1/4 cup rice vinegar
• 2 tbsp maple syrup
• 1 tsp sriracha sauce
• 2 tbsp sesame oil
• Salt and pepper, to taste

Instructions

1. Prepare the cauliflower poke by cutting the cauliflower into bite sized florets and blanching them for 5 minutes in boiling water. Then, immediately transfer them to ice water to stop the cooking process and retain a vibrant color. Drain well.
2. For the jackfruit pulled 'pork,' drain the young green jackfruits and rinse thoroughly. In a pan over medium heat, cook the jackfruits with 1 tbsp of sesame oil until slightly browned. Add coconut aminos, rice vinegar, maple syrup, sriracha sauce, and salt. Simmer for 20 minutes or until the jackfruits are tender.
3. Assemble the bowls by placing a generous portion of blanched cauliflower florets at the bottom of each bowl. Top with cooked jasmine rice and a scoop of the jackfruit pulled 'pork.'
4. Add diced pineapple, edamame, sliced red and yellow bell peppers, shredded carrots, and cabbage on top.
5. Finish the bowls by sprinkling chopped green onions and toasted sesame seeds, drizzling with a touch of sesame oil, and garnishing with fresh cilantro.

Chef’s Insight

This recipe offers a delightful blend of flavors and textures that will transport your guests to a Hawaiian paradise.

Notes

N/A