Our lightened-up vegan version of this takeout classic is every bit as delicious and satisfying as the fried version. Plus, it pleases vegetarians and meat-eaters alike.

Hilary Meyer
Source: EatingWell.com, October 2017


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Combine water, hoisin, soy sauce (or tamari), rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.

  • Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.

Nutrition Facts

206 calories; protein 7.1g 14% DV; carbohydrates 16.5g 5% DV; exchange other carbs 1; dietary fiber 4.6g 18% DV; sugars 4.9g; fat 12.6g 19% DV; saturated fat 1g 5% DV; cholesterol 0.2mg; vitamin a iu 300.4IU 6% DV; vitamin c 56.2mg 94% DV; folate 67.7mcg 17% DV; calcium 60.4mg 6% DV; iron 1.6mg 9% DV; magnesium 20.6mg 7% DV; potassium 359.8mg 10% DV; sodium 354.1mg 14% DV; thiamin 0.1mg 6% DV; added sugar 2g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made it to the recipe and it came out sooo good. My wife really liked it and we aren't vegetarians by any stretch. We have been looking for new recipes to try and we'll be keeping this one in our recipe book. Another reviewer thought it was a bit too saucy but we think it was fine as is. I would imagine adding some (grilled?) chicken breast could be a variation. Read More
Rating: 4 stars
Love the flavors but it was a little too gravy saucy. We added brown rice to balance it out. Read More