Passover Coconut Ginger Carrot Rice

This flavorful, grain-free Passover coconut ginger carrot rice is a great side dish to serve during Holidays and all year long. Vegan and gluten-free.

This recipe is part of our Vegan Passover Seder Menu. Get the free Passovermenu ideas ebook!

The Foods We Don't Eat on Passover

Passover is the time of year when we REALLY, REALLY have to rack our brains to come up with tasty, unique recipes beyond eggs, potatoes, and matzah ball soup.

If you are unfamiliar with the dietary restrictions that come with Passover, here's a quick explanation: on Passover, we are not allowed to eat wheat, barley, rye, oats, spelt, or any products made with these grains.

There are some additional customs related to Passover: If you are of Ashkenazi Jewish descent you also refrain from eating legumes such as beans, lentils, peas, and peanuts, or rice, corn, soy, mustard, and sesame seeds.

If you are of Sephardic descent legumes, rice, corn, mustard, and sesame seeds are allowed. Most Orthodox Jewish American households follow these rules, but families follow different customs, passed on from their parents and grandparents.

So, as you can see, the options are pretty limited. Especially, if you are vegan or vegetarian and are used to soy and beans as your source of protein.

Ingredients for Riced Carrots

• Carrots: We processed fresh carrots in the food processor to make them look like rice.
• Shredded Coconut: Adds extra flavor and nuttiness to this dish.
• Ginger: We love using ginger during Passover it really enhances the flavor or vegan dishes.
• Cashews: provide healthy fats and a satisfying crunch to this carrot rice dish.
• Salt, pepper, balsamic vinegar, and shallots: are all designed to bring maximum flavor to this recipe.

How To Make Carrot Rice

Start by cutting the carrots in the food processor until they resemble grains of rice

Sautee onion, and garlic, add spices, riced carrots, and some cashews for crunch.

Over the past 5 years, we've come up with a lot of Vegetarian Passover Recipes that our friends and family loved. From quinoa granola recipes for breakfast to tasty sides such as braised fennel, fun appetizers, and delicious desserts such as our flourless chocolate cookies.

A few years ago we made a super easy and very popular cauliflower fried rice that has become one of our most viewed Passover recipes. This year we're switching it up a little bit, by using homemade carrot rice instead. Tossed with toasted coconut, ginger, and parsley, this delicious dish is:

• Low carb
• Low calorie
• Gluten-Free
• Vegan
• Paleo

Enjoy!

Other Carrot Recipes You May Enjoy

• The Best Moroccan Carrot Salad
• Coconut Ginger Carrot Soup
• Basmati Rice with Carrots and Raisins
• Chili Roasted Carrots with Avocado-Cilantro Dressing
• Carrot and Parsnip Vegan Latkes

FEATURED COMMENT FROM REBECCA: VERY yum! Made this to take to my first Passover dinner and it was a huge hit, even with the kids! Served it at room temperature... really delicious! I'll be making this again for sure. Thank you! Fresh, flavourful and nourishing. Goes great with pretty much anything!

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Passover Coconut Ginger Carrot Rice

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4.5 from 2 reviews

• Author: Vicky Cohen and Ruth Fox
• Total Time: 25 mins
• Yield: 4 cups 1x
• Diet: Vegan

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Description

This flavorful, grain-free Passover coconut ginger carrot rice is a great side dish to serve during the Holiday and all year long. Vegan and gluten-free.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs organic carrots, peeled and roughly chopped
• 1 tbsp coconut oil
• ⅔ cup unsweetened shredded coconut
• 4 scallions, white and green parts, sliced
• 2 shallots, diced small
• 2 cloves of garlic, minced or grated
• 2 tbsp grated fresh ginger
• ½ tsp garlic powder
• ¼ tsp sugar
• ¼ tsp salt
• ⅛ tsp black pepper
• 3 tbsp Balsamic vinegar
• ½ cup fresh cilantro, parsley, chopped or 4 ounces of frozen spinach, thawed
• ½ cup roasted cashews, roughly chopped

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Instructions

1. Place the carrots in the food processor and pulse until they start to look like rice (you might need to do this in 2 batches). Set aside
2. Heat the coconut oil in a large, deep skillet. Add the shredded coconut, scallions, shallots, and garlic and cook over medium heat for 5 to 7 minutes, stirring often
3. Add the carrots, ginger, garlic powder, sugar, salt, and pepper and continue cooking for 5 to 7 minutes, tossing often, until the carrots start to soften.
4. Add the Balsamic vinegar and the cilantro, parsley, or spinach and cook for 5 minutes.  Adjust seasoning to your liking.
5. Add cashews to carrots before serving. 

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Sides
• Method: Stovetop
• Cuisine: International

Nutrition

• Serving Size: ½ cup
• Calories: 162
• Sugar: 7
• Sodium: 156
• Fat: 10.4
• Saturated Fat: 6.2
• Unsaturated Fat: 4.2
• Trans Fat: 0
• Carbohydrates: 16.8
• Fiber: 4.6
• Protein: 3
• Cholesterol: 0