When Saffron Road simmer sauces go on sale, I scoop ‘em up. Lucky for me, they’ve been discounted the past few times I’ve visited my local Fresh Market store! I picked up the Lemongrass Basil sauce, which would traditionally be made with chicken, but I knew I’d be adding my own twist to it with tons of veggies instead.
I decided the perfect alternative to chicken was cauliflower. You see, I’m on this half-assed plant-based journey where I only make plant-based foods at home, but I still eat meat when I’m out to dinner (or my parents invite me over, because…free food). Don’t judge me.
So now that I’ve explained all of that, let’s get down to business.
Basically for this recipe all you need is Saffron Road Lemongrass Basil sauce and a whole bunch of veggies. You may be surprised to learn that oftentimes when you sub out chicken for veggies, it actually makes the dish easier to make! Check it out…
- Saffron Road Lemongrass Basil Simmer Sauce
- 1/2 head of cauliflower
- 1 onion, chopped
- 1 yellow pepper
- 1 red pepper
- 2 Tbsp. olive oil
- 1/3 Cup cilantro
- 1 Cup rice, cooked
Cut the cauliflower florets into bite-size pieces (think chicken bites). Heat 1 Tbsp. of olive oil and sauté the cauliflower pieces until they begin to brown.
Once cauliflower bites are browned, remove from pan and set aside.
Heat the remaining 1 Tbsp. olive oil and sauté the peppers and onion.
Add the cauliflower back into the pan and pour the Saffron Road simmer sauce over. Place a lid on top and allow the mixture to simmer for ~ 5 minutes.
Add the veggie stir fry mixture to rice, top with cilantro and enjoy!