Vegan Cauliflower Orange Chicken
Ingredients
- About 3-4 cups cauliflower
- 1/2 cup purple cabbage, diced
- 1/2 onion, diced
Orange sauce
- 1/2 cup orange juice (fresh if possible)
- 2 tbsp soy sauce
- 1 tbsp coconut aminos
- 1 tbsp maple syrup
- 1 tbsp coconut vinegar or rice vinegar
- 1 clove garlic, crushed
- 1 tsp cornstarch
- 4 tbsp water
Preparation
Cut cauliflower into florets.
Sauté diced onions for two minutes on medium to high heat with water and season with salt and pepper to taste.
Add cauliflower to the onions and cook for 10 minutes. Add 4 tbsp of water at a time throughout process. Each time the water evaporates and the cauliflower begins to stick to the pan, add more water and cover with a lid to let the cauliflower steam.
In a small bowl combine cornstarch and 4 tbsp water, mix and set aside.
Put the orange juice, soy sauce, coconut aminos, maple syrup, vinegar and crushed garlic in a small sauce pan on medium heat and whisk together and let heat up for 1 minute. Add in cornstarch and water mixture and heat until bubbling and starting to thicken, cook for 5 minutes, then turn off heat.
Add chopped purple cabbage to the cauliflower and onion mixture and cook for two minutes.
Pour sauce over the cauliflower, stir making sure all the cauliflower florets are fully coated and let mixture heat up for 3 minutes on medium to low heat.
Serve with white or brown rice and a sprinkle of black sesame seeds.
