Vegan Orange “Chicken” Stir Fry With Cauliflower
Orange Sauce
“Chicken” Cauliflower
Orange Sauce
  1. Combine all ingredients in a jar and shake to incorporate. Sauce will keep in the refrigerator for a few days, or, while stir fry vegetables are cooking, heat sauce in a small saucepan on medium-high heat. Stir frequently, about 5 minutes, until sauce begins to simmer. Reduce heat to medium, sauce should begin to thicken. Cook for another 3 minutes, or until sauce is thick enough to coat the spoon. Keep warm until ready to toss with the stir fry.
  1. Preheat oven to 425 degrees. Combine the batter ingredients in a bowl and whisk. Batter will be thick. Toss cauliflower florets in the batter, place on a parchment-lined baking sheet and spray with a little vegetable oil spray or drizzle with olive oil. Bake for 20 minutes, flip, then bake for 10 more minutes, or until edges are browned.
  2. While cauliflower is baking, prepare the other stir fry veggies and sauté with the coconut oil in a large skillet over medium high heat. Start with veggies that need a longer cooking time first, like onions, carrots and green beans, then add lighter veggies like mushrooms, kale, etc.
  3. Once other veggies are mostly cooked, drop in the baked cauliflower and immediately add the warm orange sauce (see above). Toss to combine, and serve with rice.
Recipe Notes

Optional veggies:

  • Green beans
  • Bell pepper
  • Mushrooms
  • Kale
  • Chard
  • Scallions
  • Snow Peas
  • Carrots
  • Onions
  • Ginger
  • Garlic