Golden brown crunchy smashed potatoes served on a white tray.

Crispy Smashed Potatoes

Crispy smashed potatoes are the new frontier of potato-goodness. They are crunchy, savory, tender and addictive. And in spite of looking like a side served at an upscale eatery, the preparation is fuss-free.

Pan-fried to perfection, these bite-sized golden nuggets are seasoned with just a little bit of sea salt, black pepper and garlic powder. The flavors are seriously phenomenal and the potato itself provides a crunchy, charred and pillowy texture.

How To Make Crispy Smashed Potatoes

Smashed potatoes are best made with any small variety of spuds. Choose whichever you like. For me, that means golden potatoes because they have a creamy quality to them when cooked. To get tender, soft potatoes, fill a pot with water and place it on high heat. Salt the water like it’s the ocean and wait for it to reach a rolling boil.

Once boiling, drop the potatoes in and cook for around 20 minutes. When the potatoes are ready, strain them from the water and place the potatoes on a clean surface, such as a baking tray or chopping board. Now, use the palm of your hand to lightly press down on the tender potatoes. You’ll feel the skin burst as the potato flesh spills out. Once you’ve flattened them out, press each potato down a second time, being careful not to apply too much pressure.

How To Make Perfectly Pan-Fried Potatoes

Next, set a frying pan to medium-high heat and fill with enough oil to cover the bottom. When the oil is hot, put the potatoes in the pan and season the top of each potato with a pinch of garlic powder, sea salt and pepper. After 3 – 5 minutes of cooking, carefully flip the potatoes over and season them with a pinch of garlic powder, sea salt and pepper. This step is crucial to developing succulent flavor, so make sure each potato gets one pinch of each spice.

After 3 – 5 minutes of cooking on the other side, remove the potatoes from the oil and serve immediately with fresh chopped parsley if you’re feeling a little fancy.

For frying, use grapeseed oil or avocado oil because of it’s high smoke point.

These smashed crispy potatoes are a versatile side dish to any meal. Stuffed them in burritos as the “meat”, serve with Vegan Fried Chicken or eat them alone. However you eat them, don’t forget to share your comments below. If you enjoyed this recipe, subscribe to my newsletter, leave a rating and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy sides, try these recipes:

Golden brown crunchy smashed potatoes served on a white tray.
Yield: 4 Servings

Crispy Smashed Potatoes

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Crispy smashed potatoes are crunchy, savory and fluffy. These golden nuggets are pan-fried to perfection and seasoned with garlic powder, salt and pepper.

Ingredients

  • 24 oz. Bite Sized Potatoes
  • Grapeseed or Avocado Oil
  • Garlic Powder
  • Black Pepper
  • Sea Salt
  • Fresh Parsley (To Garnish)

Instructions

  1. Start by filling a pot with water and placing it on high heat. Generously salt the water and wait for it to reach a rolling boil.
  2. Once boiling, drop the potatoes in and cook for around 20 minutes.
  3. When the potatoes are ready, strain them from the water and place the potatoes on a clean surface, such as a baking tray or chopping board.
  4. Use the palm of your hand to lightly press down on the tender potatoes. You'll feel the skin burst as the potato flesh spills out. Once all the potatoes are flattened, press each potato down a second time, being careful not to apply too much pressure.
  5. Next, set a frying pan to medium-high heat and fill with enough oil to cover the bottom.
  6. When the oil is hot, put the potatoes in the pan and season the top of each potato with a pinch of garlic powder, sea salt and pepper.
  7. After 3 - 5 minutes of cooking, carefully flip the potatoes over and season this side with a pinch of garlic powder, sea salt and pepper. This step is crucial to developing succulent flavor, so make sure each potato gets one pinch of each spice.
  8. After another 3 - 5 minutes of cooking on the other side, remove the potatoes from the oil and serve immediately with a sprinkle of fresh chopped parsley.

Notes

For frying, use grapeseed oil or avocado oil because of it's high smoke point.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

5

Serving Size

3 Potatoes

Amount Per Serving Calories 40Total Fat 3.5gSodium 200mgCarbohydrates 18gFiber 2gProtein 2g

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Salty and buttery vegan grilled corn on the cob.

Grilled Corn

Grilled corn on the cob is a summer staple. One bite into this succulent grilled corn instantly brings back memories of family barbecues and warm afternoons.

This recipe is sweet, salty, buttery and juicy. The sweet corn kernels burst with flavor and mingle with smoked char from the grill and salty butter from plant based butter. Grilled corn on the cob is as mouth-watering as it gets!

How To Cook Grilled Corn On The Cob

Cooking perfectly grilled corn on the cob is an easy summer dish the whole family can enjoy. Start by firing up the grill to let it get hot. To get the corn ready, peel the husks back to reveal the corn and remove any stings off the ear. To start developing the flavor, start by rubbing a generous amount of vegan butter like Earth Balance over all the kernels. Take your time during this step because the butter will help the seasonings stick to the corn.

Next, sprinkle fresh black pepper, sea salt and garlic powder over the kernels, covering both sides. Fold the husk back over the corn to seal in the flavor. When the grill is hot, place the corn on the grate. Let the corn cook for 10 minutes while constantly turning the corn with a pair of grilling tongs. As the corn cooks, the husk will blacken and char, imparting a smoky flavor to the kernels.

The corn is ready when the kernels start to glisten. They’ll also feel soft and tender when pressed between grilling tongs.

When the corn is done, remove the corn off heat and allow to cool. Peel the husks back, cut off at the base and discard. To finish off the flavor profile, grill the corn for around 3 minutes more, until the kernels are blackened. Remove off heat and let cool before serving. To enjoy, spread more butter for a more decadent flavor and/or sprinkle with smoked paprika for added depth.

Grilled corn pairs perfectly with classic summertime favorites like Macaroni Salad, Chicken Salad and Deviled Potatoes. If you have leftovers, turn it into Roasted Corn Salsa. Did you like this recipe? Subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy sides, try these recipes:

Salty and buttery vegan grilled corn on the cob.
Yield: 4 Servings

Grilled Corn

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled corn on the cob is a summer barbecuing staple. This grilled corn on the cob recipe is buttery, salty, sweet and smoky.

Ingredients

  • 4 Ears of Corn
  • Plant Based Butter (I Recommend Earth Balance)
  • Black Pepper
  • Sea Salt
  • Garlic Powder

Instructions

HOW TO COOK GRILLED CORN ON THE COB

  1. Start by firing up the grill to let it get hot.
  2. To prepare the corn, carefully peel the husks back to reveal the corn. Wash the corn and then remove any strings from the cob.
  3. Rub a generous amount of vegan butter like Earth Balance over all the kernels. Take your time during this step because the butter will help the seasonings stick to the corn.
  4. Next, sprinkle fresh black pepper, sea salt and garlic powder all the way around the corn. Fold the husk back over the corn.
  5. When the grill is hot, place the corn on the grate. Let the corn cook for 10 minutes while constantly turning the corn with a pair of grilling tongs. As the corn cooks, the husk will blacken and char, imparting a smoky flavor to the kernels.
  6. Next, remove the corn off the grill and when cool, peel back the husk. Cut the husk off at the base and discard. Put the corn back on the grate and grill further for 3 minutes. The corn is perfectly done when it deepens in color. Remove off heat and let it cool.
  7. Spread more butter over the corn for a more decadent flavor and/or sprinkle with smoked paprika for added depth.
  8. Eat and enjoy!

Notes

The corn is ready when the kernels start to glisten. They'll also feel soft and tender when pressed between grilling tongs.

Nutrition Information

Yield

4

Serving Size

1 Ear Corn

Amount Per Serving Calories 137Total Fat 7gSodium 64mgCarbohydrates 17gFiber 2.4gSugar 2.9gProtein 2.9g

Did You Make This Recipe?

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Bowl of roasted corn salsa side for summer barbecues.

Roasted Corn Salsa

Roasted corn salsa is a quintessential summertime food. It speaks to the height of sunny days and outdoor grilling.

Make this recipe for a fresh and juicy take on roasted corn salsa. It’s got subtly sweet and smoky corn kernels, sun ripened Roma tomatoes, heat from jalapeños, garlicky undertones and bright hints of lime.

How To Perfectly Grill Corn

Grilling corn on the cob is the perfect way to get a beautiful smoky charred flavor. Start by firing up the grill to let it get hot. To prepare the corn, carefully peel the husks back to reveal the corn. Wash the corn and then remove any strings from the cob. To add serious flavor, spread a generous amount of vegan butter like Earth Balance over all the kernels. Take your time during this step because the butter will help the seasonings stick to the corn. Next, sprinkle fresh black pepper, sea salt and garlic powder with a heavy hand. Fold the husk back over the corn.

When the grill is hot, place the corn on the grate. Let the corn cook for 10 minutes while constantly turning the corn with a pair of grilling tongs. As the corn cooks, the husk will blacken and char, imparting a smoky flavor to the kernels. Next, remove the corn off the grill and when cool, peel back the husk. Cut the husk off at the base and discard. Put the corn back on the grate and grill further for 3 minutes. The corn is perfectly done when it deepens in color.

Using pickled jalapeño will give the salsa a slightly tangy taste, while using a fresh jalapeño will give more crispness.

How To Make Roasted Corn Salsa

To make the salsa, hold the corn lengthwise and cut the kernels off the cob. Put the corn into a mixing bowl. Next, wash and dice 3 Roma tomatoes, 1/2 a red onion, 1/8 cup pickled or fresh jalapeño, 1 green bell pepper and 3/4 a garlic clove. Add the chopped ingredients to the bowl and toss with some salt and pepper and fresh lime juice. Keep it fresh by storing in the fridge until ready to serve.

Roasted corn salsa is a delicious summer side that is a must for backyard barbecues. Try pairing it with Macaroni Salad and Deviled Potatoes at your next family gathering. Did you like this recipe? Subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy sides, try these recipes:

Bowl of roasted corn salsa side for summer barbecues.
Yield: 4 Servings

Roasted Corn Salsa

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Roasted corn salad is bright, smoky, fresh and spicy all at the same time. Serve at your next summer barbecue.

Ingredients

  • 1 Ear of Corn
  • Plant Based Butter (I Recommend Earth Balance)
  • Garlic Powder
  • 3 Roma Tomatoes
  • 1/2 Red Onion
  • 1/8 Cup Pickled/Fresh Jalapeño
  • 1 Green Bell Pepper
  • 3/4 Garlic Glove
  • Juice of 1 Lime
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)

Instructions

HOW TO MAKE ROASTED CORN

  1. Start by firing up the grill to let it get hot. To prepare the corn, carefully peel the husks back to reveal the corn. Wash the corn and then remove any strings from the cob.
  2. Spread a generous amount of vegan butter like Earth Balance over all the kernels. Take your time during this step because the butter will help the seasonings stick to the corn. Next, sprinkle fresh black pepper, sea salt and garlic powder with a heavy hand. Fold the husk back over the corn.
  3. When the grill is hot, place the corn on the grate. Let the corn cook for 10 minutes while constantly turning the corn with a pair of grilling tongs. As the corn cooks, the husk will blacken and char, imparting a smoky flavor to the kernels.
  4. Next, remove the corn off the grill and when cool, peel back the husk. Cut the husk off at the base and discard. Put the corn back on the grate and grill further for 3 minutes. The corn is perfectly done when it deepens in color. Remove off heat and let it cool.

HOW TO MAKE ROASTED CORN SALSA

  1. To make the salsa, hold the corn lengthwise and cut the kernels off the cob. Put the corn into a mixing bowl.
  2. Next, wash and dice 3 Roma tomatoes, 1/2 a red onion, 1/8 cup pickled or fresh jalapeño, 1 green bell pepper and 3/4 a garlic clove.
  3. Add the chopped ingredients to the bowl and toss with some salt and pepper and fresh lime juice.
  4. Keep it fresh by storing in the fridge until ready to serve.

Notes

Using pickled jalapeño will give the salsa a slightly tangy taste, while using a fresh jalapeño will give more crispness.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4

Serving Size

1/4 Batch

Amount Per Serving Calories 50Total Fat 1.75gSodium 16mgCarbohydrates 4.25gFiber .5gSugar 1gProtein 1g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Mexican guacamole in a bowl served with tortilla chips.

Homemade Guacamole

Homemade guacamole is the crowning piece of many Mexican dishes. It’s creamy, rich and adds a cooling element to spicy dishes.

Like all good guacamole, this recipe has got layers of different flavors; the smooth avocado mellows out the pepperiness of the red onion and the jalapeños, while the acidity of the lime cuts through and adds freshness.

How To Make The Best Homemade Guacamole

This homemade guacamole is made using ripe avocado, garlic, red onion, jalapeno, fresh cilantro, zesty lime and a dash of hot sauce. Start by chopping up the fresh components. Guacamole can be smooth or chunky, so cut your ingredients according to your preference. As a general rule, once you pick a style, cut all the ingredients into similar sizes.

Dice 1/2 a red onion, chop 3 cloves of garlic, cut 2 jalapeños (remove and discard all the seeds) and finely mince around 2 tablespoons of cilantro. Add all the ingredients into a large mixing bowl. Next, juice 2 limes and add to the bowl. Mix together until well combined.

To prepare the avocados, slice in half, remove the pit and then scoop out the flesh – throwing out any bruised areas. Place the avocados into the mixing bowl and then add the salt and pepper. Next, mash the avocados with a spoon until it reaches the desired texture (chunky or smooth). For the finishing touch, add in hot sauce and stir until well mixed.

When serving, keep guacamole fresh by nesting the guacamole bowl in a larger bowl. Place ice cubes around the sides of the small bowl to keep it chilled.

Guacamole is tasty when eaten alongside Loaded Cheese Sauce Nachos and just as tasty when it’s the star of the show, scooped up by crunchy tortilla chips. Did you like this recipe? Subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy dips, try these recipes:

Fresh guacamole dip made with avocados, red onion, garlic, cilantro, served with chips.
Yield: 4 Servings

Homemade Guacamole

Prep Time: 10 minutes
Total Time: 10 minutes

This vegan homemade guacamole recipe is fresh, creamy and zesty. It's simple to make and adds authentic flavors to any Mexican dish.

Ingredients

  • 2 Medium Ripe Avocados
  • 1/2 Red Onion
  • 3 Cloves of Garlic or 1/2 Teaspoon Garlic Powder
  • 2 Jalapeños
  • Fresh Cilantro
  • Juice of 2 Limes
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • Salt & Pepper To Taste
  • 1/2 Teaspoon Hot Sauce

Instructions

HOW TO MAKE HOMEMADE GUACAMOLE

  1. Dice 1/2 a red onion, chop 3 cloves of garlic, cut 2 jalapeños (remove and discard all the seeds) and finely mince around 2 tablespoons of cilantro.
  2. Add all the ingredients into a large mixing bowl.
  3. Next, juice 2 limes and add to the bowl. Mix together until well combined.
  4. To prepare the avocados, slice in half, remove the pit and then scoop out the flesh - throwing out any bruised areas. Place the avocados into the mixing bowl and then add the salt and pepper.
  5. Next, mash the avocados with a spoon until it reaches the desired texture (chunky or smooth). Season with additional salt and pepper to suit taste preference.
  6. For the finishing touch, add in hot sauce and stir until well mixed.

Notes

  • Guacamole can be smooth or chunky, so cut your ingredients according to your preference. As a general rule, once you pick a style, cut all the ingredients into similar sizes.
  • When serving, keep guacamole fresh by nesting the guacamole bowl in a larger bowl. Place ice cubes around the sides of the small bowl to keep it chilled.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4

Serving Size

1/2 Cup

Amount Per Serving Calories 130Total Fat 10gSaturated Fat 1.5gSodium 200mgCarbohydrates 7gFiber 5gProtein 1.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegetarian shiitake mushrooms served on a white plate and wooden board.

Shiitake Mushrooms

Strong and earthy, sautéed shiitake mushrooms are a meaty mushroom variety that has the perfect amount of texture and flavor to be a side dish or carry a meal.

In this recipe, the distinct flavors of shiitake mushrooms, shallots, garlic, fresh parsley, red wine vinegar and dried thyme come together to fulfill any mushroom lover’s dream.

How To Make Perfectly Sautéed Shiitake Mushrooms

These shiitake mushrooms are bursting with taste and are ready in less than 10 minutes. Prepare the fresh components in the following way: chop the fresh garlic, slice the shallots and chiffonade the fresh parsley leaves while finely dicing the stems – It’s important to cook with the stems of herbs because it holds lots of flavor! Wash and thinly slice the mushrooms, dry with a paper towel to absorb any extra moisture.

To cook, begin by setting a pan on high heat. Add a splash of olive oil and allow the oil to get hot. When ready, add the garlic, shallots, parsley stems and mushrooms to the pan and cook on high. Stir to keep from the ingredients from burning and then season with sea salt and pepper. When the mushrooms and shallots turn golden brown, add the dried thyme, the chiffonade-cut parsley and red wine vinegar. Stir one last time to mix and then remove off heat.

Mushrooms carry a lot of extra moisture so make sure you get them as dry as possible before you cook them.

Try pairing these sautéed mushrooms with Fried Egg Rolls and Toasted Coconut Rice for a complete meal, or spread over toast for a quick breakfast. If you like the taste of this mushroom recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy sides, try these recipes:

Vegan shiitake mushrooms in red vinegar and fresh parsley on a plate.
Yield: 2 Servings

Sauteed Shiitake Mushrooms

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Sautéed shiitake mushrooms have a strong and earthy flavor and are a great as a side, spread over toast or added to a rice bowl.

Ingredients

  • 3.5 oz. Shiitake Mushrooms
  • 1 - 2 Tablespoons Extra Virgin Olive Oil
  • 1 Large Shallot or 1/4 Sweet Yellow Onion
  • 1 Large Tablespoon Fresh Parsley Leaves & Stems
  • 3 Large Garlic Cloves
  • 1 Teaspoon Dried Thyme
  • 1/4 Teaspoon Black Pepper
  • 1/4 Teaspoon Sea Salt
  • 1 Tablespoon Red Wine Vinegar

Instructions

HOW TO SAUTE SHIITAKE MUSHROOMS

  1. Prepare the fresh components in the following way: chop the fresh garlic, slice the shallots and chiffonade the fresh parsley leaves while finely dicing the stems - It's important to cook with the stems of herbs because it holds lots of flavor!
  2. Wash and thinly slice the mushrooms, dry with a paper towel to absorb any extra moisture.
  3. To cook, begin by setting a pan on high heat. Add a splash of olive oil and allow the oil to get hot.
  4. When ready, add the garlic, shallots, parsley stems and mushrooms to the pan and cook on high.
  5. Stir to keep from the ingredients from burning and then season with sea salt and pepper.
  6. When the mushrooms and shallots turn golden brown, add the dried thyme, the chiffonade-cut parsley and red wine vinegar. Stir one last time to mix and then remove off heat.

Notes

Mushrooms carry a lot of extra moisture so make sure you get them as dry as possible before you cook them.

Nutrition Information

Yield

2

Serving Size

1/2 Batch

Amount Per Serving Calories 68Total Fat 12.5gSaturated Fat .5gSodium 6mgCarbohydrates 3.5gFiber 1.2gProtein 1.2g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Heaping portion of asian toasted coconut rice in a bowl.

Toasted Coconut Rice

Toasted coconut rice is an easy way to take any weeknight meal to the next level. It’s got a subtle coconutty aroma and just the right amount of buttery flavor to complement, yet not overpower other parts of the dish.

At first bite the rice is silky, fragrant, and textured thanks to the addition of toasted coconut flakes, coconut milk, sautéed yellow onions, green onions and creamy vegan butter.

How To Make Perfect Toasted Coconut Rice

Building the coconutty flavor begins with toasting the unsweetened coconut flakes. Place a large pan with a matching lid on medium-high heat. Add coconut flakes and 1 + 1/4 teaspoons of granulated sugar for a little bit of sweetness. Toast the flakes until they are lightly browned, then remove off heat and set aside.

Opt to use unsweetened coconut flakes to avoid the extra stabilizers and ingredients found in sweetened coconut flakes.

Moving onto making the rice; lower the heat to medium and add the dry rice (either jasmine or basmati) into the pan. Toast the grains for a minute to awaken the flavor. After a minute, add the vegan butter and finely diced onions to the pan, coating the rice in the melted butter. Cook for another minute so the rice soaks up the buttery goodness.

Next, add the coconut milk, water and salt to the pan. Drop the heat down to low and allow the rice to simmer while covered for 20 minutes. When the 20 minutes is up, remove the pan off heat and allow the rice to sit for 5 minutes. Remove the lid, add 1 cup of toasted coconut flakes to the rice and fluff and mix together. Before serving, garnish with green onion and the remaining coconut flakes for perfect toasted coconut rice.

Add the fragrant aroma of toasted coconut rice to any meal for an added dimension of unexpected flavor. If you try making this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more easy sides for a weeknight feast, try these recipes:

Coconut rice in a bowl and garnished with brown coconut flakes and green onion.
Yield: 6 Cups

Toasted Coconut Rice

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This toasted coconut rice recipe is silky, fragrant, and fluffy thanks to the addition of coconut flakes, coconut milk, and vegan butter.

Ingredients

  • 1 + 1/4 Cups Dried Unsweetened Coconut Flakes
  • 1 + 1/4 Teaspoons Granulated Raw Sugar Cane
  • 2 Cups Dry Basmati or Jasmine Rice (Rinsed 3 Times)
  • 2 Tablespoons Plant Based Butter (I Recommend Earth Balance)
  • 1/2 Medium Yellow/Sweet Onion (Finely Diced)
  • 13.5 oz./1 Can Reduced Fat Coconut Milk
  • 2 Cups Water
  • 1/2 Teaspoon Sea Salt
  • 2 Green Onions (For Garnishing)

Instructions

HOW TO MAKE PERFECT TOASTED COCONUT RICE

  1. Place a large pan with a lid on medium-high heat. Add the coconut flakes and 1 + 1/4 teaspoons of granulated sugar for a little bit of sweetness.
  2. Toast the flakes until they are lightly browned, then remove off heat and set aside.
  3. To make the rice; lower the heat to medium and add the dry rice (either jasmine or basmati) into the pan.
  4. Toast the grains for a minute to awaken the flavor. After a minute, add the vegan butter and finely diced onions to the pan, coating the rice in the melted butter.
  5. Cook for another minute so the rice soaks up the buttery goodness.
  6. Next, add the coconut milk, water and salt to the pan. Drop the heat down to low and allow the rice to simmer while covered for 20 minutes.
  7. When the 20 minutes is up, remove the pan off heat and allow the rice to sit for 5 minutes. Remove the lid, add 1 cup of toasted coconut flakes to the rice and fluff and mix together.
  8. Before serving, garnish with green onion and the remaining coconut flakes for perfect toasted coconut rice.

Notes

Opt to use unsweetened coconut flakes to avoid the extra stabilizers and ingredients found in sweetened coconut flakes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

6

Serving Size

1 Cup

Amount Per Serving Calories 355Total Fat 16.5gSaturated Fat 12gSodium 46mgCarbohydrates 45gProtein 7g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.