Teriyaki Cauliflower Stir Fry

Teriyaki Cauliflower Stir Fry Recipe

By Brand New Vegan


1/4 cup Low Sodium Soy Sauce

1 cup Water

1/2 tsp Ground Ginger

1/2 tsp Chile Garlic Paste (optional)

1/4 tsp Garlic Powder

1/4 tsp Chinese 5 Spice Powder

5 Tbls Brown Sugar (packed)

1 Tbls Maple Syrup

2 Tbls Corn Starch

1/4 cup Cold Water

1 head Cauliflower

1 cup Flour

1 cup Unsweetened Almond Milk

1/2 cup Panko Bread Crumbs (optional)

2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Ground Pepper

1/4 tsp Salt

12 oz Bag Steamfresh Frozen Veggies Broccoli, Carrots, Water Chestnuts

8 oz White Button Mushrooms

The Baked Cauliflower Bites

The Sauce

Chopped Green Onions for garnish


1Preheat oven to 375 degrees

2Mix the flour and water for the batter and add the spices

3Dip Cauliflower into batter and lay on parchment lined cookie sheet

4Sprinkle with Panko Bread crumbs if desired (optional but makes them crunchy)

5Bake for 45 minutes or until browned

6Mix all sauce ingredients together in a medium sauce pan except corn starch and water

7Once sauce begins to simmer, make a slurry of corn starch and water and add to sauce to thicken

8Stir Fry Mushrooms in a couple splashes of Soy Sauce until softened and liquid if released

9Add frozen veggies and cabbage and stir fry until crisp tender

10Add Cauliflower and Sauce and stir well until evenly coated

11Serve over rice

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