Cauliflower is a low-carb superstar replacing rice. Bright colors peak through creating a tantalizing dish. The special touch that takes this meal up a level is the vegan egg replacement. Add garlic, ginger, bell pepper, the sweet from the onion and carrots with a little kick from the serrano pepper and it's a party.
This meal had me dancing for joy, it is surprisingly filling, plus extremely healthy! For only 220-280 calories depending oil free or not, you can have a lowcal, lowcarb and even lowfat option yet still get a lot of nutrition and 15g of protein a bowl. Not bad, eh? Join me in the kitchen and make it with me and/or see below.
Makes 4 Servings
1 Tbsp Coconut Oil (Avocado/Olive) or Veg Broth
4 Cups or 16 oz Riced Cauliflower
1" Knob Ginger - Peeled & Minced
2 Cloves Garlic - Minced
1/2 Cup Carrots - Diced
1 Cup Diced Onion
1/2 Cup Bell Pepper - Diced
OPT: 1 Serrano or hot pepper
2-4 Tbsp Tamari/Soy Sauce (to taste)
Pepper to taste
1 Vegan Scrambled Egg (See below)
Sprinkle of Sliced Green Onions
Sprinke of Sesame Seeds
Sprinkle of Chopped Cashews
Vegan Scrambled Egg (Click here for soy-free)
1 Tbsp Oil (Avocado/Olive) or Veg Broth
1 Block Silken Firm Tofu or a Medium Tofu
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Turmeric Powder
1/2 tsp Paprika
1/2 tsp White Pepper
1/2 tsp Sea Salt or Black Salt
2 Tbsp Nutritional Yeast
1 Tbsp Dijon Mustard
Click here for soy-free Chickpea Scramble. Use Coconut Aminos vs. Tamari or Soy Sauce.
If you don't have any sesame seeds, you can use sesame oil. Add it in at the same time you add the soy/tamari sauce.
This recipe was adapted and inspired from our friend Renee Molinary's request to "veganize" the "Easy Low-Carb Cauliflower Fried Rice Recipe" from Simply So Healthy found here. I love making fried rice so it was an easy and fun request! The vegan egg was adapated and inspired from the Vegan Dad, he's excellent. I hope you all love this meal as much as we did!
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