This plant-based stir fry has just the right amount of spice and is satisfyingly filling.  Made with peanuts it has a little kick of protein as well. The ginger in this vegan meal is also a good source of magnesium, potassium, and vitamin B6.

PREP TIME: 10m  |  COOK TIME: 15m  |  TOTAL: 25m  |  YIELD: 4 - 6 SERVINGS

Easy chicken-less kung pao stir fry that is vegan baby. This plant based stir fry is also gluten free and egg free so all can enjoy this nutritious meal.


When you have devoured this vegan meal, you can try these plant-based Chocolate Chip Cookies. You’re welcome.

Only Eats


  • 4 cups rice, cooked
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/3 head cauliflower, diced
  • 2 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 1/2 inch jalapeño, seeded and minced
  • 3/4 cup peanuts
  • 1/8 teaspoon Himalayan salt


  1. In a large pan, heat olive oil and cook onions until semi-translucent. 
  2. Add in garlic, ginger, jalapeño, celery, cauliflower, peanuts and salt. 
  3. Cook until cauliflower is soft.
  4. Stir in cooked rice and serve. 

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