Courtesy of Chef Aaron Vicks of 24Vegan’s kitchen:
Imitation Crab Stuffed Pineapple – Thơm Nhồi Cua Chay
Imitation crab does not use actual crab meat, but it contains fish components. We used vegetarian imitation crab meat, found at Asian supermarkets.
1/2 pineapple, crushed
1/4 cup vegan sour cream
1 cup imitation crab meat, halved
1 tbsp garlic salt
1 garlic clove, chopped
1 tbsp olive oil
1 medium potato, peeled & sliced
2 tomatoes, cut into chunks
1/4 onion, sliced
1 small jalapeño, halved & sliced*
2 – 1/4 red & yellow bell pepper, sliced
Heat pan on medium low heat, add olive oil. Once warm, add sliced potatoes. Sprinkle some garlic salt. We’re slowly going to add the garlic salt with each layer of vegetables we add. Stir for 5 minutes, add onions and some garlic salt. Stir well, then add tomatoes and sliced jalapeño. Add crushed pineapples, garlic salt and chopped garlic. Stir for 3 minutes, add bell peppers and the rest of the garlic salt. Add vegan sour cream and incorporate well. Lastly add the imitation crab. If the mixture is looking a bit dry, add a ladle of water and stir. Once it’s done cooking, scoop into the pineapple. Enjoy!
Jalapeño: Too much heat for you? Remove the seeds.
For our Vietnamese readers, click the YouTube link here → Imitation Crab Stuffed Pineapple
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