Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Teriyaki Cauliflower and Kale Stir Fry [Vegan, Gluten-Free]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This tasty teriyaki cauliflower is packed with plant-based goodness, but none of the added sugar. This recipe gets a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. The only thing missing is some protein — so try pairing it with your favorite grain!

Teriyaki Cauliflower and Kale Stir Fry [Vegan, Gluten-Free]

Serves

3

Ingredients

  • 2/3 cup 100 percent pure pineapple juice
  • 3 1/2 tablespoons naturally-brewed reduced-sodium tamari
  • 1 tablespoon unrefined sesame oil
  • 2 large cloves garlic, minced
  • 1 small red hot chili pepper, extra-thinly sliced crosswise
  • 1 1/2 tablespoons fresh grated ginger
  • 1 tablespoon avocado oil or grapeseed oil
  • 1 1/4 pounds large bite-size cauliflower florets
  • 1 5-ounce package fresh baby kale
  • 2 teaspoons toasted sesame seeds

Preparation

  1. In a large liquid measuring cup or small bowl, whisk together the pineapple juice, tamari, sesame oil, garlic, chili pepper, and ginger. Set aside.
  2. Heat the avocado oil in a wok or large cast-iron skillet over medium-high. Add the cauliflower and cook while stirring occasionally until well browned, about 8 minutes.
  3. Add the pineapple juice mixture and cook while stirring occasionally until the sauce reduces (naturally thickens) and coats the cauliflower, about 8 minutes.
  4. Add the kale, remove from heat, and toss until kale just wilts, about 30 seconds. Sprinkle with sesame seeds and serve.

Nutrional Information

Per serving (without rice): 210 calories : 11g total fat | 900mg sodium | 20g total carbohydrate | 10g sugars | 8g protein

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Walnut Crusted Pear-Ginger Tart [Vegan]

Walnut Crusted Pear-Ginger Tart [Vegan]

Mushroom Stew With Herbs [Vegan, Gluten-Free]

Savory Seitan Roast [Vegan]

Chocolate Beet Cake [Vegan]


Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Teriyaki Cauliflower and Kale Stir Fry [Vegan, Gluten-Free]”

Click to add comment
Lisa Shenefiel
2 Months Ago

Five hearts & stars!! Loved it!! Sauce so tasty with unique flavors. I could not find pineapple juice so I used coconut pineapple juice very good - tropic style!


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX