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Vegan Spicy Stir Fry With Rice

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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 is your new go-to weeknight meal. Plus, it’s among my favorite gluten-free recipes and can be whipped up in just 30 minutes!

one pan vegan spicy stir fry with rice, cucumber and cauliflower — Sugar Face Bakes

One-Pan Vegan Spicy Cucumber and Cauliflower Stir Fry with Rice

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.

Why You'll Love This Vegan Spicy Stir Fry With Rice

  • 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 cauliflower recipes and cucumber recipes, this dish is packed with nutrients.

  • Spicy & Flavorful: The spicy sauce is made from pantry staples and will satisfy your taste buds.

  • Dietary Friendly: This recipe is perfect for those following a plant-based or gluten-free recipes diet.

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Key Ingredients You'll Need

  • 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 recipes (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)

How to Make Vegan Spicy Stir Fry With Rice

  1. Cook the Rice: Bring 2 cups of water to a boil in a medium pot. Add the rice recipes base, reduce heat to low, cover, and simmer for 15 minutes. Set aside.

  2. Prepare the Stir Fry: Heat olive oil in a large skillet over medium-high heat. Add the cauliflower florets and cook for 5-7 minutes until they start to soften and char. Add the minced garlic recipes and sauté for 1 minute until fragrant.

  3. Add Cucumbers: Toss in the sliced cucumbers and stir-fry for 3-4 minutes. They should be tender but still retain a slight crunch.

  4. Make the Spicy Sauce: In a small bowl, whisk together soy sauce, sriracha, rice vinegar, maple syrup, sesame oil, and red pepper flakes. Pour the sauce over the veggies and cook for 2-3 minutes.

  5. Finish & Serve: Toss in basil and cilantro, allowing flavors to marry for 2-3 minutes. Serve over fluffy jasmine rice and garnish with green onions and sesame seeds.

Stacie’s Tricks & Tips

  1. Don’t Overcrowd the Pan: Just like my Ultimate Guide to Oven Baked Chicken Wings, giving your veggies space ensures they sear instead of steam.

  2. Professional Gear: For a perfect non-stick experience without the chemicals, I love using my Caraway Home pans—use code STACIE for a discount!

  3. Temperature Control: Refer to my 10 Perfect Cake Baking Tips—even in stovetop cooking, managing your heat prevents the garlic from burning.

  4. Protein Boost: For added protein to your plant-based dish, toss in some tofu or tempeh while stir-frying the vegetables.

Storage & Meal Prep

  • Fridge: This stir fry holds up beautifully for meal prep. Keep the rice and vegetables in separate airtight containers in the fridge for up to 3 days.

  • Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce and refresh the veggies.

If you love this one pot recipe, also try:

Moroccan Lettuce Wraps With Rice

Mediterranean Shakshuka

And More Dinner Ideas In The Best Damn Cookbook

Frequently Asked Questions

Can I use brown sugar instead of maple syrup in this Vegan Spicy Stir Fry?

Yes, you can substitute 1 tablespoon of brown sugar for the maple syrup in this Vegan Spicy Stir Fry with Rice. Brown sugar provides a deep, molasses-like sweetness that balances the heat of the sriracha perfectly. If using brown sugar, whisk it thoroughly into the sauce to ensure the granules dissolve completely before pouring it into the skillet.

Vegan Spicy Stir Fry with Rice stays fresh for up to 3 days when stored in an airtight container in the refrigerator. To maintain the best texture, store the jasmine rice and the sautéed vegetables in separate containers so the rice doesn’t absorb all the moisture from the sauce. Reheat in a skillet over medium heat with a teaspoon of water to refresh the cauliflower and cucumbers.

You can make this Vegan Spicy Stir Fry gluten-free by substituting the soy sauce with an equal amount of Tamari or coconut aminos. Most sriracha brands are naturally gluten-free, but always check the label to ensure there are no hidden wheat additives. Using Tamari ensures the dish remains savory and salty without the gluten found in traditional fermented soy products.

Cucumbers in a Vegan Spicy Stir Fry turn soggy if they are cooked for more than 4 minutes or if the pan is overcrowded. High heat is essential to sear the outside while maintaining a crisp center. Stir-fry the sliced cucumbers for only 3-4 minutes at the very end of the cooking process to ensure they retain their characteristic crunch and refreshing bite.

 

Extra-firm tofu or tempeh are the best protein additions for this Vegan Spicy Stir Fry with Rice. Press the tofu for at least 20 minutes to remove excess moisture, then cube it and sauté it with the cauliflower until the edges are golden and crisp. Adding a plant-based protein makes the meal more filling and helps the spicy sauce adhere to more textures.

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