Vegan Hawaiian Haystacks

• Servings: 6–8

• Total Time: 30 minutes (plus rice prep time)

Ingredients

For the Base

• 4–6 cups cooked rice (brown or white)

Creamy Sauce

• 1 package firm tofu or 1 can white beans, drained and rinsed

• 2 tbsp raw cashews or slivered almonds

• 1 cup unsweetened plant milk or water

• 2 tbsp nutritional yeast

• 2 tsp vegetable bouillon (or paste)

• 1 tsp rosemary & thyme (combined, or ½ tsp each)

• ½ tsp salt (more to taste)

• 1 tsp garlic powder

• Optional: 1–2 tsp cornstarch for thickening

Protein

• 1 can chickpeas, drained and rinsed

Toppings (customize as desired)

• Diced cucumbers

• Diced bell peppers

• Sliced olives

• Shredded or sliced carrots

• Pineapple tidbits

• Diced tomatoes

• Crunchy chow mein noodles

• Sliced green onions

• Diced celery

Instructions

1. Cook the rice.

   • Prepare brown or white rice ahead of time and keep warm.

2. Make the creamy sauce.

   • In a blender, combine tofu (or white beans), cashews/almonds, plant milk, nutritional yeast, bouillon, rosemary & thyme, salt, and garlic powder. Blend until smooth.

3. Heat the sauce.

   • Pour the blended sauce into a saucepan over medium heat. Stir frequently until warmed through. For a thicker consistency, whisk in cornstarch and simmer until it reaches desired thickness.

4. Add chickpeas.

   • Stir chickpeas into the sauce and cook for 2–3 minutes to heat through.

5. Assemble the haystacks.

   • To serve, start with a base of rice, ladle on creamy chickpea sauce, and top with your favorite toppings such as cucumbers, peppers, olives, carrots, pineapple, tomatoes, crunchy noodles, green onions, and celery.

✨ A fun, customizable plant-based dinner perfect for families or gatherings!