Healthy stir fry minus the fry? Yes please! Warm, savory veggies in a killer sauce over magic, cauliflower rice. Whether you are vegan or just want an easy, crazy delicious healthy swap for stir fry, this is most definitely worth a try.




  • ½ red bell pepper, sliced thin
  • ½ yellow or sweet onion, sliced very thin (substitute green onion or shallot if you prefer)
  • 2 carrots, shredded (I use a peeler for long shreds)
  • 3 cups broccoli, chopped
  • 1/3 cup cashews (optional)


For marinade:

  • 1/3 cup olive oil
  • 1/3 cup coconut aminos (Trader Joe’s or online)
  • 3 tbsp toasted sesame oil
  • Juice of ½ lime
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 garlic clove, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp black pepper, freshly ground
  • ½ tsp red pepper flakes (more if you prefer spicy)
  • ½ tsp coriander powder


For sticky rice:

  • 1 small head cauliflower, grated (don’t grate the stem too much, mainly just the head)
  • 2 tsp miso paste (located with Asian ingredients in grocery stores or online)
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup


  1. Whisk together marinade ingredients in a large bowl. Taste test and add a touch more maple syrup for sweetness or ginger for a more fragrant kick. Up to you, but I swear by these proportions. It’s my tried and true.


  1. Chop all the veggies. Feel free to substitute any veggies for ones you prefer or happen to have on hand. Add to the marinade and let sit for 15 minutes; or cover and store overnight in the fridge.


  1. To “fry” veggies, use a dehydrator set to 115° for 3 hours—OR—warm them in the oven on the lowest setting possible.


  1. To prepare sticky “rice”: Whisk together miso paste, sesame oil, and maple syrup to form a paste. After grating cauliflower, mix it well with the paste.


  1. Spoon rice onto a serving dish and top with marinated veggies. Devour!

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