Vegan Beef and Cauliflower Skillet
Servings:5 servings
Prepare to fall in love with this hearty, flavorful, and versatile vegan dinner recipe. Meatless ground "beef," cauliflower, peppers, rice, and vegan cheese come together in one pan on the stovetop. It's also gluten-free and customizable! Prepare the vegan beef and cheese from scratch (for an oil-free option), or save time with store-bought versions. Switch up the veggies and spices, try quinoa or different grains, add corn, leafy greens, beans, etc!
Ingredients
- 1 medium onion, chopped
- 1 large bell pepper, seeded and chopped - any color
- 3 cups cauliflower florets, cut small - about 9 oz/half head
- 1 batch homemade vegan ground beef - or 1 lb. store-bought such as Beyond Beef
- 4 cloves garlic, minced
- 2 Tablespoons chili powder - the blend, not a specific type of chile
- 1½ teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon dried chipotle flakes
- ½ teaspoon sea salt
- 1 (15 oz) can diced tomatoes
- 3 cups cooked rice, optional - or quinoa
- 2 cups shredded vegan cheese, divided - or homemade option; see Notes
- ¼ cup sliced pickled jalapenos
Instructions
- Preheat a large skillet over medium heat. Add a small amount of oil, if desired, or use a splash of water as needed. Cook the onion and bell pepper until softened, about 5 minutes.
- If using uncooked store-bought meat such as Beyond, add it to the pan now, along with the cauliflower florets. Cook, stirring and breaking up the beef, until hot, 5-7 minutes. If using pre-cooked, homemade vegan beef, add the cauliflower florets first, cook for 3-4 minutes until browned in some areas, then add the beef, and stir well.
- Stir in the garlic, chili powder, cumin, oregano, chipotle, and salt. Cook until fragrant, about 1 minute. Add the rice and tomatoes, including the liquid, and cook until the cauliflower is just fork tender, about 3 minutes.
- Fold in 1 cup shredded cheese (or about ¾ cup of homemade cheese). Taste for seasoning. If using homemade cheese, dollop more on top. Cover the skillet and reduce heat to low. Let sit for 3-4 minutes, or until the cheese is hot.
- For the remaining 1 cup shredded vegan cheese, if using, place in a bowl and add a splash of water. Microwave in 10-15 second intervals, stirring in between, until fully melted. Spoon onto the finished dish.
- Garnish with pickled jalapeños, and serve hot.
Notes
Ingredient Notes
Meat: This recipe is easily adapted to use any type of meaty and satisfying ingredient you like, such as crumbled tofu, lentils, or seitan. The key is to make sure the meat substitute is pre-seasoned and delicious on its own. Try my tofu chorizo, lentil taco meat or seasoned black lentils.
Cheese: For oil-free homemade options, I recommend either my pourable vegan mozz or vegan cheese sauce. Actually, this vegan queso would also be great! Prep the cheese in advance, add as much as you like in Step 4 and on top. Place the skillet under the broiler if needed to heat the cheese.
Pickled jalapeno: The store was out of these the day I shopped for the photos, but we had plenty of fresh jalapenos from the garden. So I quick-pickled them in white wine vinegar, salt, and a pinch of sugar. See my quick pickled vegetables recipe if you'd like more details.
Flavor profile: Instead of chili powder, cumin, and chipotle, try different spice blends and herbs. You can also incorporate sauces (think mole, salsa, curry, or marinara) in place of, or in addition to, the tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stove.
Nutrition
Calories: 485kcal | Carbohydrates: 60g | Protein: 20g | Fat: 18g | Cholesterol: 0mg | Fiber: 10g
