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These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo!

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com

These Ginger Garlic Vegan Beef Bowls are the perfect weeknight dinner – packed with flavor and ready in 30 minutes! We’re adding in all the veggies by using cauliflower rice in place of regular rice. And we’re upping the protein by adding in some edamame. The vegan beef crumbles are cooked in a flavorful ginger, garlic sauce. And the whole thing is finished off with carrot ribbons for some crunch. Better than takeout, healthy and delicious!

Step One: Make the Cauliflower Rice

I love using cauliflower rice when I want to sneak in some extra veggies to my meals. For this recipe I recommend using fresh cauliflower rice (rather than frozen) – this will ensure there isn’t too much liquid in the pan. If you can’t find pre-made fresh cauliflower rice (I get mine at Trader Joe’s), then you can pulse a head of cauliflower in a food processor until rice is formed.

To make the “rice”, heat some avocado oil and sesame oil in a skillet over medium heat. Add diced onion, garlic & jalapeño and cook down for 2 minutes. Pour in the cauliflower rice, soy sauce & sriracha. Mix to combine.

Pour in some broth, bring to a boil, cover and lower the heat. Simmer for 8 minutes. Remove the lid and add shelled edamame. Continue to cook on low until all of the liquid is absorbed and the cauliflower is tender. Taste and adjust the seasonings as needed.

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com

Step Two: Make the Ginger Garlic “Beef”

This ginger garlic beef is so flavorful and quick. You can use this in so many recipes when you want something easy and filled with protein.

For the sauce you will need:

  • sweet chili sauce
  • low sodium soy sauce
  • garlic
  • fresh ginger
These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com

Combine the sauce ingredients in a bowl and set aside. Heat some sesame oil in another skillet over medium heat. Add the vegan beef crumbles and cook until they start to brown, turning regularly. Pour in the sauce and cook for another few minutes – the sauce should start to caramelize. Lastly, stir in diced green onions right before serving.

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com

Step Three: Assemble & Serve

To serve, add cauliflower rice to each bowl and top with the vegan beef, shredded carrots, more green onions and everything seasoning. I also whipped up some spicy mayo to serve on the side. Not necessary, but sooooo tasty!

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com

These bowls are so delicious and the leftovers are great! You can easily make this for meal prepped lunches. You get lots of veggies, plenty of protein and so much flavor in each bowl!

These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com

Ginger Garlic Vegan Beef Bowls

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo!
5 from 2 ratings

Ingredients

FOR THE CAULIFLOWER RICE

FOR THE GINGER GARLIC "BEEF"

FOR SERVING

Equipment

Instructions
 

  • Heat the avocado oil and sesame oil in a skillet over medium heat. Add the onion, garlic & jalapeño and cook down for 2 minutes. Pour in the cauliflower rice, soy sauce & sriracha. Mix to combine. Pour in the broth, bring to a boil, cover and lower the heat. Simmer for 8 minutes. Remove the lid and add the edamame. Continue to cook on low until all of the liquid is absorbed and the cauliflower is tender. Taste and adjust the seasonings as needed.
  • While the cauliflower rice is steaming, combine the sweet chili sauce, soy sauce, garlic & ginger in a bowl. Heat the sesame oil in another skillet over medium heat. Add the beef crumbles and cook until it starts to brown, turning regularly. Pour in the sauce and cook for another few minutes – the sauce should start to caramelize. Stir in the green onion right before serving.
  • To serve, add cauliflower rice to each bowl and top with the vegan beef, carrots, green onions and everything seasoning. Serve the spicy mayo on the side and dig in!

Video

Notes

  • I used fresh cauliflower rice (not frozen). Frozen cauliflower rice will add too much water to this. Either use fresh, pre-made cauliflower rice or make your own. To make your own, cut a head of cauliflower into florets and pulse in a food processor until “rice” forms.
  • I used cooked edamame. If you use frozen, you can add it to the cauliflower rice with the broth so that it can steam and cook.
  • I used refrigerated beef crumbles from Trader Joe’s. If using frozen vegan beef crumbles, thaw them before adding them to the skillet. If you don’t like vegan beef crumbles, you can sub cooked lentils.
  • To make the spicy mayo combine 2 parts vegan mayo and 1 part sriracha. 
Calories: 459kcal, Carbohydrates: 41g, Protein: 24g, Fat: 23g
Cuisine: asian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo | ThisSavoryVegan.com