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Cashew Nut, Pineapple and Tempeh Fried Rice

Cashew Nut, Pineapple and Tempeh Fried Rice

Glorious, nutty tropical vibes are happening in my kitchen right now and that is why I am bringing you pineapple and tempeh fried rice today. 

I am going to confess something to you all today… I love cooking. Yes yes, you probably guessed that. But mean, I REALLY love cooking. To the point wear I spend most of my day in my kitchen, or have (sometimes weird) dreams about dancing vegetables. Those dreams are not all horrible though - have you ever imagined a broccoli and carrot trying to do the salsa? It’s hilarious!

So, I may need my head checked, BUT I do believe in the simple act of cooking wholesome nutritional meals for my loved ones and myself to be defining. I also love that my passion can let me ‘experience the world’ without needing to travel from my kitchen. This sounds crazy too. But through the power of cooking, you can taste and visit exotic destinations through what you choose to put on your plate. This week I was having some tropical/Asian inspirations, so I whipped up this recipe and thought it was too good not share with you. Let’s take a closer look.

To make this recipe, you will need 30 minutes and 12 ingredients.

Packed with fibre and magnesium, brown rice starts this dish off with style and texture. We then add cashew nuts, onion, and tempeh, which gives us a wide variety of nutrition including vitamin E, vitamin K, magnesium, iron, protein, and a host antioxidants. 

To top of this masterpiece, we add carrot, celery, pineapple, and peas. Besides taking our taste buds on ride, these ingredients are fresh and full of nutrition. Pineapple, the real star of this show, is high in antioxidants and vitamin C, alongside many other minerals. But what is really interesting about this fruit is that it can help boost your immune system and strengthen your bones. We clearly don’t need any more reasons to eat pineapple do we? 

Pineapple and tempeh fried rice is the perfect meal because it’s:

  • Very filling with long lasting energy.
  • High in protein – 28g per serve! 
  • A great family meal for all.
  • High in fibre – 8g per serve.

This recipe make enough to serve 4 people. Perfect for families or having friends over! But in case you don’t need that much, simply half the list of ingredients below. Another great idea is to make some up for the following day. This meal will store wonderfully, and taste just as good for another meal. All you have to do is put your desired portion into an airtight container and pop it in the fridge for up to 48 hours. And reheat it when you want it. 

There you have it! Enjoy, and be sure to share your pictures with us!

Liked this recipe? Head over and check out our Sticky Miso Rice with Teriyaki Tempeh for another amazing tempeh recipe.

Ingredients
10
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Soy, Tempeh

Ingredients

For the Stir Fry

  • 5 oz carrot (grated)
  • 12 cup cashew nuts
  • 1 large celery (chopped)
  • 1 cup frozen green peas (defrost)
  • 1 large onion (diced)
  • 3 oranges (juice)
  • 12 pineapple (diced)
  • 13 cup soy sauce
  • 10 oz tempeh (diced)
  • 1 tablespoon toasted sesame oil

For the Rice

  • 1 cup brown rice
  • 2 cups water

Directions

  1. Boil the rice in a big pot of water for about 30 minutes until soft.
  2. Preheat the oven to 300 F (150 degrees) and roast the cashew nuts for 3-5 minutes
  3. Use a big skillet and heat the sesame oil up and add the onion and tempeh, fry for about 10 minutes until tempeh is slightly golden and the onions are soft.
  4. After 10 minutes add the carrot, celery, pineapple and peas and fry for another 5 minutes.
  5. As last step add the liquids and the cashew nuts and mix everything well with the rice before serving.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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