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Stir-Fry with Cauliflower Rice (Vegan, Grain-Free)

The best allergy-friendly meal is one that doesn’t taste like it’s being restricted. As a non-vegan with vegan and vegetarian friends, it’s important to me that, when they…

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Vegan Stir Fry

The best allergy-friendly meal is one that doesn’t taste like it’s being restricted. As a non-vegan with vegan and vegetarian friends, it’s important to me that, when they come over for dinner, we all enjoy our meal together. When everyone eats the same thing and loves it equally, regardless of their diet, that’s a win.

This stir-fry is one of those meals. There is so much flavor in this meal, but it’s 100% plant-based. No gluten, no dairy, no grains, no meat or animal by products. Just a lot of flavor and great texture. Make it for anyone, and watch them devour it.

Youtube video

5 from 2 votes

Grain Free Vegan Stir Fry

Course: Main Course
Servings: 4
An easy dinner you can feed to anyone. So much flavor and texture, and wonu0026#x27;t leave you feeling heavy or bloated after.

Ingredients:

For the Cauliflower Rice

  • 2 bags riced cauliflower frozen is fine
  • 2 tbsp olive oil
  • 1 pinch salt

For the Vegetables

  • 6 mini sweet peppers julienne
  • 1/2 yellow onion sliced
  • 1/3 bunch asparagus washed, cut into 1in pieces
  • 2 cups sugar snap peas washed, cut into 1in pieces
  • 8-10 cremini mushrooms cut into thick slices
  • 3 cloves fresh garlic chopped
  • 6 green onions chopped
  • 1/2 cup fresh basil chopped

For the Sauce

  • 1/4 cup liquid aminos
  • 1 tbsp rice vinegar unsweetened
  • 2 tsp toasted sesame oil
  • 1 tsp lemon grass paste
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 tsp chili garlic paste optional
  • 3 tbsp sweet chili sauce
  • 1 tbsp tamarind paste
  • 1 tsp lime zest
  • 1 tbsp lime juice fresh squeezed
  • 1 1/2 tbsp coconut sugar

To Cook

  • 3 tbsp avocado oil

Directions:

Cook the Cauliflower Rice

  • Heat a ceramic nonstick pan on medium low. Add olive oil, cauliflower rice, sprinkle with salt and toss. Stir every few minutes until fluffy and cooked through. If liquid begins pooling in the bottom of the pan, increase the heat. Set aside, covered, when done.

Make the Sauce

  • Whisk together all the sauce ingredients, and set aside. There will be extra sauce in the end most likely, so save any left over to use when making lunch or as a dipping sauce for other things. Itu0026#x27;s a great sauce.

Cook the Vegetables

  • Make sure all your vegetables are cut and tossed together in a bowl before starting. Heat your pan on medium high heat.
  • Add the avocado oil then immediately add the vegetables. Toss around consistently so everything gets cooked at the same rate, but doesnu0026#x27;t overcook. Cook the vegetables this way for 2-3 minutes
  • Add 1/4 cup of the sauce and toss around to coat evenly. Once the vegetables look shiny and their color is vibrant, turn off the heat. Total cooking time should be less than 5 minutes.

Serve

  • Serve immediately along side a portion of the cooked cauliflower rice. Top both with a drizzle of the sauce. Enjoy!

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  1. 5 stars
    great recipe. i used the sauce on my stir fry last night – it was the best stir fry i have made in a long time! thanks

  2. Hey Chris! I’m excited to try this recipe! Couple of questions:
    – do you buy your specialty pastes at specialty grocery stores (i.e Asian grocers) or online?
    – I noticed the sauce doesn’t contain a thickening agent (corn starch, etc) which is awesome. Do you find that the pastes help with the consistency or is this simply a thinner sauce (it sounds so good and I love not having to use corn starch!)

    Thanks for the inspiration!!

  3. Ohh this looks great! I don’t eat meat, and love seeing your vegetarian (and easily modifiable!) recipes. Stirfry is one of my go to dinners. I’ve never tried lemongrass paste, is it usually available at a normal grocer? I’ll have to try this take on stirfry soon.

    Ps. Andi’s food photos are SO good.