Vegan Pineapple Bowls

June 8, 2016

I know a ton of people are weary of meat replacement options (most of my family and friends hit them with a side eye) but, I stan for Tofurky. Stan, okay? I love the brand and their products, and, their Italian Sausage has a special place in my heart. They're made with basil and sweet sun-dried tomato; and, they're just so good! It's pork nostalgia without all the guilt.


Let's get down to business.


What you need:


Two Fresh Pineapples | Your favorite assortment of peppers (I chose green, red, yellow, and orange) | 2 Celery Spears | 1 Red Onion | 2 Tofurky Sausage Links (I got mine from Kroger) | 1 Tbsp Extra Virgin Olive Oil | A serving of your favorite rice


Tangy Sauce:

2 Tbsp Water | 1 Tbsp Soy Sauce |1/5 Tbsp Worcestershire Sauce | 1/5 Tbsp Agave Maple Syrup | 1/5 Tbsp Coconut Sugar (Optional) | 1/5 Tsp Cumin | 1 Tsp Salt | 1 Tsp Pepper | Pineapple Juice (fresh from diced pineapples) | 1 Tsp Lemon Juice


Prep by chopping up veggies and tofurky. Place rice of choice into a rice cooker if available or prepare over the stove. 


Preheat the oven to 350 degrees. Slice both pineapples in half and slice a grid of small squares into the face of either half with a knife. Scoop out squares directly into a bowl, attempting to catch/retain all of the juice. Set bowl aside. Line your pineapple bowls on a baking sheet and place in the oven on the center rack for 15 minutes.



While the pineapple bowls are in the oven, pour olive oil in a pan and place over medium heat. Add chopped veggies and tofurky to the pan. Let the vegetables sweat down with the tofurky for 10-15 minutes or until tender, stirring occasionally.