Vegetarian Hawaiian Haystack Bar

🥘 Ingredients

• black pepper
  1 tsp
• butter
  2 tbsp
• celery
  1 stalks
• cheddar cheese
  ½ cup
• chickpeas
  15 oz
• crispy fried onions
  2 tbsp
• flour
  2 tbsp
• heirloom grape tomatoes
  1 c
• mandarin orange segments
  1 c
• olive oil
  1 tbsp
• pineapple
  1 c
• salt
  1 tsp
• scallions
  2 stalks
• shredded coconut
  ¼ cup
• sweet soy glaze
  2 tbsp
• veggie stock concentrate
  1 unit
• white rice
  2 c

🍳 Cookware

• medium pan

1. 

   1

   veggie stock concentrate cheddar cheese shredded coconut chickpeas (drained and rinsed) heirloom grape tomatoes flour sweet soy glaze crispy fried onions mandarin orange segments scallions white rice (cooked) pineapple (chopped) celery salt olive oil butter black pepper

   veggie stock concentrate: 1 unit, cheddar cheese: ½ cup, shredded coconut: ¼ cup, chickpeas: 15 oz, heirloom grape tomatoes: 1 c, flour: 2 tbsp, sweet soy glaze: 2 tbsp, crispy fried onions: 2 tbsp, mandarin orange segments: 1 c, scallions: 2 stalks, white rice: 2 c, pineapple: 1 c, celery: 1 stalks, salt: 1 tsp, olive oil: 1 tbsp, butter: 2 tbsp, black pepper: 1 tsp
2. 

   2

   Adjust oven rack to the top position and preheat oven to 425°F. ⏱️ 10 minutes
3. 

   3

   Meanwhile, wash and dry all produce. Halve heirloom grape tomatoes, slice celery and scallions, chop pineapple, and drain mandarin orange segments.
4. 

   4

   Melt butter in a medium pan over medium heat. Sprinkle flour over the butter and cook, stirring constantly, until combined and lightly browned ⏱️ 30 seconds to ⏱️ 60 seconds . Remove from heat and whisk in veggie stock concentrate with a splash of water until smooth. Season with salt and black pepper.
5. 5

   Fluff cooked white rice with a fork and divide between bowls. Top with chickpeas, pineapple, mandarin orange segments, shredded coconut, heirloom grape tomatoes, celery, and scallions. Drizzle with sweet soy glaze and olive oil, then finish with cheddar cheese and crispy fried onions.