Vegan Orange “Chicken” Stir Fry With Cauliflower

    2
    864
    Vegan Orange

    Better than takeout recipe right here! Why? Real. Orange. Flavor. Because there are real oranges in this recipe. Not bottled orange juice. Oranges. Like the fruit. Don’t be scared because there’s real oranges in this sauce. I promise it’s easy. So easy, you can just put all the ingredients right into a jar, put on the lid, shake it up. Done. Put it in the fridge for later. This is vegan orange chicken with cauliflower “chicken.”

    There’s also an optional step to make this super authentic and impressive – dried orange peel. Drying orange peel only takes an hour, and you can use it not only in this recipe, but all kinds of things. It also lasts forever. Put it in tea, infuse sugar with it, cook rice or other grains with it, make a potpourri.

    You can eat the orange peel that has been steeping in the sauce, or you can pull it out before serving. It is strongly recommended that you use organic oranges to make this recipe.

    This stir fry would also go great with pickled daikon and carrots as a garnish!

    Print Recipe
    Vegan Orange "Chicken" Stir Fry With Cauliflower Yum
    Vegan Orange "Chicken" Stir Fry With Cauliflower
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Main Dish
    Servings
    people
    Ingredients
    Orange Sauce
    "Chicken" Cauliflower
    Course Main Dish
    Servings
    people
    Ingredients
    Orange Sauce
    "Chicken" Cauliflower
    Vegan Orange "Chicken" Stir Fry With Cauliflower
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    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.
    StirFry
    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

    2 COMMENTS

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here