Serving size : 2
Ingredients:
1 pack of Beleaf Vegan Shrimp
1 red bell pepper
1 green bell pepper
1 clove of garlic
1 half white onion
K‘Leblanc’s Afri-curry Seasoning
K’Leblanc’s Toasted Onion
K’ Leblanc's smoked black pepper
K’ Leblanc's smoked salt
1 can of coconut milk
1 tsp of coconut sugar
1 tsp of fresh parsley
1 tsp of fresh thyme
1 TBS of vegan butter
1 Head of cauliflower
green onions (garnish)
1. Wash and soak all vegetables throughly. 2. Chop your onions, garlic, bell peppers, parsley, and thyme.
3. Placed washed cauliflower in a food processor and pulse until it mirrors the size of rice. 4. Place a tad of butter in a skillet on medium heat. Add in processed cauliflower rice. 5. Cook cauliflower until it becomes a tinted brown. Add in fresh parsley, thyme, garlic, salt, and pepper. Stir until herbs cook down. (Add garlic last because it burns quickly) 6. Heat skillet on medium. Add a tad of vegan butter. 7. Toss in bellpeppers, onions, and garlic and cook for 7 minutes until the vegetables become a tinted brown.
8. Add in vegan shrimp and cook for 4 minutes.
9. Add a half of a can of coconut milk.
10. Add in K’Leblancs Afri-Curry seasoning, coconut sugar, salt, pepper, and garlic. ThroughLy mix in seasoning and let it simmer for 7 minutes on low heat. Garnish with chopped green onions.
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