Vegan Beef & Rice Skillet
This Vegan Beef & Rice Skillet doesn't really have beef or rice, but sort of. Vegan soy beef crumbles & cauliflower rice are cooked in a creamy sauce.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 12 ounces vegan beef crumbles or sub cooked lentils
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 tablespoon low sodium soy sauce
- 2 tablespoons all-purpose flour
- 1 15-ounce can tomato sauce
- 2 cups broth I used vegan chicken broth
- 16 ounces cauliflower rice about 1 head of cauliflower
- 1/2 cup non-dairy cream or sub non-dairy milk
- 8 ounces vegan cream cheese I used Kite Hill
- fresh parsley for serving
- bread for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, beef crumbles and spices. Cook for 5 minutes, stirring frequently. Pour in the soy sauce & flour and cook for 3 minutes. Add the tomato sauce & broth and bring to a boil.
- Pour in the cauliflower rice and stir. Cover and simmer for 10 minutes. Remove the lid and add the cream & cream cheese. Stir until smooth and combined. Taste and adjust the seasonings as needed.
- Serve hot with fresh herbs and bread for dipping.
Video
Notes
- I used fresh cauliflower rice (not frozen). If using frozen, thaw before adding it to the skillet.
- You may want to simmer the cauliflower rice for shorter or longer depending on the consistency you like. I prefer mine to be tender with a little bit of bite.
- If you want to sub the cauliflower rice for real rice, you can either cook it ahead of time and add 2 cups of cooked rice to the skillet. Or, add 1 cup of dry rice.
Nutrition
Calories: 263kcal | Carbohydrates: 21g | Protein: 12g | Fat: 17g