Looking for a quick, flavorful, and healthy dinner that’s both vegan and satisfying? This one-pan vegan spicy cucumber and cauliflower stir fry with rice: quick recipe with fresh basil over a bed of rice is your new go-to weeknight meal. Packed with vibrant veggies and a zesty sauce that brings the heat, this dish is perfect for anyone who loves bold flavors and easy clean-up. Plus, it’s gluten-free and can be whipped up in just 30 minutes!
One-Pan Vegan Spicy Cucumber and Cauliflower Stir Fry With Rice: Quick Recipe
Why You’ll Love This Recipe:
- Quick & Easy: This vegan stir fry is ready in just 30 minutes, making it perfect for busy weeknights.
- One-Pan Meal: Minimal clean-up required—everything is cooked in one skillet!
- Healthy & Delicious: Loaded with fresh veggies, this dish is not only tasty but also packed with nutrients.
- Spicy & Flavorful: The spicy sauce is made from pantry staples and will satisfy your taste buds.
- Vegan & Gluten-Free: This recipe is perfect for those following a plant-based or gluten-free diet.
Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 2 tbsp olive oil
- 1 small head of cauliflower, chopped into small florets
- 4 cloves garlic, minced
- 1 medium cucumber, sliced or sliced mico cucumbers
- 1 small jalapeno, sliced, optional
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sriracha (adjust for spice level)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup, honey, or brown sugar (my personal favorite)
- 1 tsp sesame oil
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 tsp red pepper flakes (optional, for extra heat)
- Salt and pepper to taste
- Sliced green onions or scallions and sesame seeds for garnish (optional)
Instructions:
- Cook the Rice:
- Start by cooking the jasmine rice. In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for about 15 minutes or until the rice is fully cooked. Set aside.
- Prepare the Stir Fry:
- Heat olive oil in a large skillet over medium-high heat.
- Add the cauliflower florets to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften and develop a slight char.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add Cucumbers:
- Toss in the sliced cucumbers and continue to stir-fry for another 3-4 minutes. Cucumbers should be tender but still retain a slight crunch.
- Make the Spicy Sauce:
- In a small bowl, whisk together soy sauce, sriracha, rice vinegar, maple syrup or honey or brown sugar, sesame oil, and red pepper flakes. Adjust the level of sriracha according to your spice preference.
- Pour the sauce over the stir fry, stirring well to ensure all the vegetables are coated. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Toss in basil and cilantro. Allow to set for 2-3 minutes to marry flavors together.
- Serve:
- Serve the spicy stir fry over a bed of fluffy jasmine rice. Garnish with sliced green onions and sesame seeds if desired.
Tips & Variations:
- Add Protein: For added protein to your plant based dish, toss in some tofu or tempeh while stir-frying the vegetables.
- Lower the Heat: If you prefer a milder dish, reduce the amount of sriracha or omit the red pepper flakes.
- Extra Veggies: Feel free to add other veggies like bell peppers, snap peas, or broccoli to the stir fry.
This One-Pan Vegan Spicy Cucumber and Cauliflower Stir Fry With Rice: Quick Recipe, gluten free stir fry is a must-try for anyone who loves quick, flavorful meals with a kick. The combination of crunchy cucumbers, tender cauliflower, and fresh basil, all coated in a spicy sauce, makes for a delicious and satisfying dinner. Plus, the easy clean-up will have you coming back to this recipe again and again. Give it a try tonight and spice up your dinner routine!
If you love this one pot recipe, also try:
Moroccan Lettuce Wraps With Rice
And More Dinner Ideas In The Best Damn Cookbook