Vegan Filipino Adobo with Cauliflower Rice

Ingredients

• 20 oz Young Jackfruit (canned in water or brine)
• 1/2 cup Coconut Aminos
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic (minced)
• 3 Bay Leaves
• 1 tsp Black Peppercorns
• 1/2 cup Vegetable Broth
• 4 cups Cauliflower Rice
• 2 tbsp Coconut Oil

Instructions

1. 1Drain and rinse the jackfruit. Shred it using your fingers, removing any hard core pieces.
2. 2In a large pot or Dutch oven, combine the shredded jackfruit, coconut aminos, apple cider vinegar, minced garlic, bay leaves, black peppercorns, and vegetable broth.
3. 3Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the jackfruit is tender and has absorbed the flavors.
4. 4While the jackfruit is simmering, prepare the cauliflower rice. Heat coconut oil in a large skillet over medium heat.
5. 5Add the cauliflower rice to the skillet and cook, stirring occasionally, for about 5-7 minutes, or until tender.
6. 6Serve the jackfruit adobo over the cauliflower rice.

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