Ginger Garlic Vegan Beef Bowls
These Ginger Garlic Vegan Beef Bowls are layered with edamame cauliflower rice, saucy vegan beef crumbles and spicy mayo!
Equipment
Ingredients
FOR THE CAULIFLOWER RICE
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 jalapeño diced, optional
- 16 ounces cauliflower rice see notes
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons sriracha to taste
- 1/4 cup broth I used vegan chicken broth
- 1 1/2 cups cooked edamame see notes
FOR THE GINGER GARLIC "BEEF"
- 1/4 cup sweet chili sauce
- 1/4 cup low sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon sesame oil
- 12 ounces vegan beef crumbles see notes
- 3 green onions diced, plus more for serving
FOR SERVING
- spicy mayo see notes
- 1 large carrot shredded with a potato peeler
- everything seasoning
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.
Nutrition
Calories: 459kcal | Carbohydrates: 41g | Protein: 24g | Fat: 23g