Author: @purelypope

Recipe: Makes 6 servings


  • 2 cans Palmini rice or cauliflower rice
  • 1 can pumpkin
  • 1/4 c white wine
  • 3 tbsp vegan butter or ghee
  • 1/2 c white onion, finely diced
  • 2 tsp minced garlic
  • 1/2 tsp Turmeric
  • 1/4 tsp allspice
  • 1/4 tsp red pepper flakes
  • 3 tbsp fresh flat leaf parsley, chopped
  • 2 tbsp shredded vegan mozzarella (I love Miyokos)
  • Salt & pepper, to taste


  1. Add the white wine, garlic, butter and onion to a pan on medium heat.
  2. Once onions are translucent, add in pumpkin and the rest of the ingredients outside of the rice.
  3. Allow sauce to mix well on medium/low heat.
  4. Turn the heat down to low and fold in rice.
  5. Allow to simmer for ~10 minutes.

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