These Vegan Sweet and Sour Vegetables have all the delicious flavor of the popular take out dish, but without the refined sugar.
These quick and easy Vegan Sweet and Sour Vegetables make a great side or even dinner when you're short on time. It packs all the delicious flavors of the popular take out dish, but it's vegan and a bit healthier too.
Serve these vegetables over quinoa or rice or try my Spiced Tofu without the mango salsa for a high protein satisfying dinner.
Ingredients
This recipe is made with simple ingredients that are pretty easy to find. It is also a very versatile recipe so you can swap up the vegetables based on what you like or have on hand. Try baby corn, water chestnuts, broccoli, etc.
- pineapple juice
- coconut sugar
- water
- rice vinegar
- corn starch
- soy sauce or coconut aminos
- cauliflower
- green bell pepper
- pineapple chunks
- carrot
- garlic clove
- oil
- red pepper flakes, optional
See recipe card for quantities.
Instructions
This dish comes together in about 30 minutes (not including cook time for rice) with minimal work and taste delicious. Serve it up with your favorite rice and you've got a quick and easy, healthy vegan meal. While I used fresh pineapple, canned would absolutely work. Just save the juice for the sauce and you are good to go.
Equipment
There is no special equipment needed to make this recipe. Basic kitchen tools such as measuring cups and spoons, bowls and utensils and a sauce pan.
Storage
Store leftovers in an airtight container in the fridge. Good for 3-4 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Sweet and Sour Vegetables
Ingredients
Fro Sweet and Sour Sauce:
- ½ cup pineapple juice
- ¼ cup coconut sugar
- ¼ cup water
- 3 tablespoon rice vinegar
- 2 tablespoon corn starch
- 1 tablespoon soy sauce or coconut aminos
Veggies:
- 1 small cauliflower about 15 oz fresh or frozen
- 1 small green bell pepper, chopped
- 1 cup pineapple chunks fresh or frozen
- 1 carrot, chopped
- 1 garlic clove, minced
- 1 tablespoon oil. I used coconut.
- red pepper flakes, optional
Instructions
- Combine all ingredients for sweet and sour sauce in a small bowl and whisk until corn starch has dissolved.
- In a small sauce pan heat sauce over medium heat. Stir frequently until thickened and glossy, about 10 minutes. Add a pinch of red pepper flakes, if desired.
- Heat oil in a skillet over medium heat. Add bell pepper, carrots, and garlic and cook until desired tenderness.
- Steam cauliflower to desired tenderness and add to skillet. Add pineapple and cook for 2-3 minutes.
- Pour desired amount of sauce over veggies and toss to coat. Serve with rice, optional.
Did you make this recipe? Let me know!