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Vegan Sesame Cauliflower and Broccoli
Vegan Sesame Cauliflower and Broccoli

Vegan Sesame Cauliflower and Broccoli
A quick and healthy plant-based dish featuring crispy cauliflower and broccoli in a savory sesame sauce.
Vegan Sesame Cauliflower and Broccoli
Source
Ingredients:
1
Servings
  • 0.5
    item
     cauliflower
  • 0.5
    item
     broccoli
  • 0.5
    tbsp
     cornstarch
  • 1
    tbsp
     sesame oil
  • 1.5
    clove
     garlic
  • 0.5
    tbsp
     ginger
  • 30
    ml
     soy sauce
  • 1
    tbsp
     maple syrup
  • 0.5
    tbsp
     rice vinegar
  • 0.5
    tbsp
     sriracha
  • 0.5
    tbsp
     sesame seeds
  • 1
    item
     green onions
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Vegan Sesame Cauliflower and Broccoli
Instructions:
  1. Cut the cauliflower and broccoli into uniform florets.
  2. In a bowl, lightly dust the cauliflower with cornstarch for a crispy texture.
  3. Heat sesame oil in a large skillet or wok over high heat.
  4. Add the cauliflower and broccoli to the skillet and stir-fry for about 5 minutes until they start to char.
  5. Add minced garlic and ginger, and stir-fry for another minute until fragrant.
  6. In a small bowl, mix soy sauce, maple syrup, rice vinegar, and sriracha.
  7. Pour the sauce over the vegetables and stir well to coat.
  8. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  9. Remove from heat and sprinkle with toasted sesame seeds and sliced green onions before serving.
Nutrition Per Serving 321 g Per 100g
Energy 118.3 kcal 37 kcal
Protein 8.4 g 2.6 g
Fibre 4.9 g 1.5 g
Salt 0 g 0.0 g
Sugar 4 g 1.2 g
Carbohydrates 19.6 g 6.1 g
Fat 3.1 g 1.0 g
Environmental Per Serving 321 g Per 100g
CO2 0.3 kg 0.1 kg
Water 1.2 l 0.4 l
  • 0.5
    item
     cauliflower
  • 0.5
    item
     broccoli
  • 0.5
    tbsp
     cornstarch
  • 1
    tbsp
     sesame oil
  • 1.5
    clove
     garlic
  • 0.5
    tbsp
     ginger
  • 30
    ml
     soy sauce
  • 1
    tbsp
     maple syrup
  • 0.5
    tbsp
     rice vinegar
  • 0.5
    tbsp
     sriracha
  • 0.5
    tbsp
     sesame seeds
  • 1
    item
     green onions
1
Servings
0

Cut the cauliflower and broccoli into uniform florets.

In a bowl, lightly dust the cauliflower with cornstarch for a crispy texture.

Heat sesame oil in a large skillet or wok over high heat.

Add the cauliflower and broccoli to the skillet and stir-fry for about 5 minutes until they start to char.

Add minced garlic and ginger, and stir-fry for another minute until fragrant.

In a small bowl, mix soy sauce, maple syrup, rice vinegar, and sriracha.

Pour the sauce over the vegetables and stir well to coat.

Cook for an additional 2-3 minutes until the sauce thickens slightly.

Remove from heat and sprinkle with toasted sesame seeds and sliced green onions before serving.

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