Simple Veggie Stir Fry over Cauliflower Rice
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon sesame oil
  • 3 cloves garlic
  • 1 knob fresh ginger
  • 1 pack tempeh
  • 1 small onion
  • 1 head broccoli
  • 1 pack mushrooms
  • 1 red bell pepper
  • 1 bag frozen cauliflower rice
  • 3 tablepoons low sodium soy sauce (for gluten-free soy sauce, look for "tamari")
  • 2 tablespoon mirin Optional
  • 1/4 cup sesame seeds
  • 1 cup cilantro
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon sesame oil
  • 3 cloves garlic
  • 1 knob fresh ginger
  • 1 pack tempeh
  • 1 small onion
  • 1 head broccoli
  • 1 pack mushrooms
  • 1 red bell pepper
  • 1 bag frozen cauliflower rice
  • 3 tablepoons low sodium soy sauce (for gluten-free soy sauce, look for "tamari")
  • 2 tablespoon mirin Optional
  • 1/4 cup sesame seeds
  • 1 cup cilantro
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Instructions
  1. Prep your veggies by mincing the garlic and ginger, and chopping the onion, broccoli, mushrooms and pepper.
  2. Heat a wok or large saute pan with sesame oil over medium heat and add tempeh, garlic and giner. Cook for 2 mintues and then add onion.
  3. Once onions are soft, add mushrooms and cook for another few minutes until they start to soften.
  4. Then add broccoli and bell peppers with soy sauce and mirin. Cook for 3-4 minutes or until your broccoli has reached your desired texture.
  5. Pour frozen cauliflower in a microwave safe bowl and follow instructions on package to warm.
  6. Remove caulifower from mircowave and lightly season with a dash of sesame oil and a splash of soy sauce. Mix to combine and place cauliflower in bowls.
  7. Top caulifower rice with veggies, sesame seeds and cilantro. Enjoy!
Recipe Notes

Recipe by Ashley Thomas.