This Keto Sausage Vegetable Stir-Fry is a super simple weeknight dinner that’s low carb, nutritious, and tasty.
My commute is long. 114.4 miles, but who’s counting? I’m used to it and on most days it doesn’t bother me much. There is uninterrupted time to think (a favorite pastime activity), listen to inspiring podcasts, and of course music.
So in my head, I’m laying out the evening which goes a little something like this: Okay so I’ll get home, make the recipe I’ve been trying to post for weeks, give kids a bath..errrr..suddenly all traffic comes to a complete halt and stays that way for well over an hour. Panicked and anxious, I try to listen to a podcast and fail. I can’t recall a single word. Music is always good…calming, calm, relaxing. BUT IT ISN’T WORKING! So the intrusive thoughts continue. My family will starve, the kids are going to be sleep-deprived, what will happen to my post? Everything is falling apart.
But in reality, it isn’t. It’s just traffic and yes, it’s frustrating but it’s just part of life. I would often whip out the “why is this happening to me?” question when I know very well it’s happening to everyone everywhere and certainly not just to me. It’s fascinating how even the slightest disruption in routine can unravel a person that quickly.
But a good thing that came out of this hour back up, is finding a shortcut to this recipe. I realized I would be able to simplify things by tossing everything into the processor and pulsing a few times. Voila!
About This Keto Sausage Vegetable Stir-Fry
- It’s keto, paleo, low carb and whole 30 approved
- Perfect weeknight dinner
- Easy to prepare
- Can be customized and even made vegetarian or vegan
- A good way to get children to eat their vegetables
Ingredients Needed
- Italian sweet or spicy sausage (regular or vegan)
- Red pepper
- Carrots
- Onion
- Garlic
- Ginger
- Coconut aminos (or gluten-free soy sauce if not a special dietary requirement)
- Cilantro
- Eggs (skip for vegan)
- Scallions
- Salt
- Pepper
- Plain sesame oil or refined coconut oil
- Cauliflower rice (fresh or frozen)
Making Keto Sausage Vegetable Stir-Fry
Step 1. Heat a non-stick skillet over medium heat and add 2 tbsp oil. Beat eggs with salt and pepper and add them to the pan. Scramble and cook for 2-3 minutes until done. Set aside. (Skip this step if vegan).
Step 2. Preheat a large skillet over medium heat. Remove sausage casings (if using regular) and add sausage to the skillet. Break up into small pieces while cooking continuously for about 8 minutes or until sausage is fully cooked.
Step 3. Meanwhile, add red pepper, onion, and carrot to a food processor. Pulse a few times until veggies are broken up into small pieces but not completely processed.
Step 4. Once the sausage is brown and cooked through, remove it from the skillet and add the chopped veggies. If you want to add additional oil, you can, and cook for 10 minutes until vegetables have softened.
Step 5. Next, add salt, pepper, garlic, ginger, coconut aminos and cook for 5 minutes.
Step 6. Add sausage, egg, cauliflower rice, cilantro and cook for an additional 10 minutes. At the last minute, add the scallions. Serve with additional fresh chopped cilantro.
FAQs + Top Tips
Should You Use Fresh Or Frozen Cauliflower Rice?
That’s entirely up to you. I’ve done both. I’ve had leftover cooked cauliflower rice that I just tossed in, but I’ve also used defrosted store-bought. Whichever one works for you, works for you!
What Makes This Recipe Keto?
We are using all low carb ingredients, which makes the recipe keto friendly. It is also ideal for low carb diets, paleo and whole 30 lifestyles.
Can This Recipe Be Made Vegetarian Or Even Vegan?
Most definitely! All you have to do is use vegan sausage if you want it vegetarian, or if you want to go all vegan, skip the egg too. Everything else is vegan-friendly.
Do You Need A Food Processor?
You certainly don’t. You can cut all the veggies by hand but if you want to make your life easier or don’t have a lot of time, I recommend tossing everything in the food processor and letting it do the work for you.
What If Not Everyone In Your Family Is Keto?
I’ve changed this dish up so many times. I’ve made it with white rice and even quinoa. If grain is not an issue, you can definitely choose whichever you’d like to use.
To make things even easier, when you get to the last step, just save half for yourself and add cauliflower rice and the rest can be made with rice.
If You Can’t Have Nightshades
An easy substitution is mushrooms. They work very well in this dish and still keep it keto compliant.
How To Store Keto Sausage Vegetable Stir-Fry
Any leftovers can be stored in the refrigerator for up to 3 days. When you’re ready to re-heat, the microwave is fine, but I suggest tossing leftovers in a skillet with a little oil, grated ginger, and a splash of coconut aminos. It will breathe fresh life into your food.
More Keto Recipes You May Like
- Lemon Shrimp with Asparagus and Cauliflower Rice
- Air Fryer Shrimp Fajita Bowl (Keto, Stovetop Option)
- Paleo “Peanut” Noodles (Keto, Vegan, Grain-Free)
- 40 Easy Keto Vegan Recipes
Keto Sausage and Vegetable Stir-Fry (Vegan Option)
Ingredients
- 1/2 lb Italian sweet or spicy sausage
- 1 red pepper cut into large pieces
- 3 large carrots, peeled and cut into 4 pieces
- 1 onion, peeled and cut into 4 pieces
- 1 garlic clove finely minced
- 1″ knob ginger grated
- 1 tbsp coconut Aminos
- 2 tbsp fresh cilantro finely chopped
- 2 organic eggs
- 1 tsp fresh chopped scallions – green part only
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp avocado oil
- 2 cups cauliflower rice (fresh or frozen)
Instructions
1. Heat a non-stick skillet over medium heat and add 2 tbsp oil. Beat eggs with salt and pepper and add them to the pan. Scramble and cook for 2-3 minutes until done. Set aside. (Skip this step if vegan).
2. Preheat a large skillet over medium heat. Remove sausage casings (if using regular) and add sausage to the skillet. Break up into small pieces while cooking continuously for about 8 minutes or until sausage is fully cooked.
3. Meanwhile, add red pepper, onion, and carrot to a food processor. Pulse a few times until veggies are broken up into small pieces but not completely processed.
4. Once the sausage is brown and cooked through, remove it from the skillet and add the chopped veggies. If you want to add additional oil, you can, and cook for 10 minutes until vegetables have softened.
5. Next, add salt, pepper, garlic, ginger, coconut aminos and cook for 5 minutes.
6. Add sausage, egg, cauliflower rice, cilantro and cook for an additional 10 minutes. At the last minute, add the scallions. Serve with additional fresh chopped cilantro.
Notes
1. You Can use fresh or frozen cauliflower rice for this recipe.
2. If not everyone in your family is keto, you can use rice when you get to step 6.
3. If you want to make this recipe vegetarian, use vegan sausage. If you want it vegan, skip the egg as well.
4. Reheated leftovers are best when tossed in a skillet with a little oil, grated ginger, and a splash of coconut aminos. It will breathe fresh life into your food.
5. If you don't have sesame oil or coconut oil, you can use the oil of your choice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 357Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 105mgSodium: 848mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 18g
3 Comments
Megan Stevens
July 26, 2018 at 3:28 pmThis looks so yummy and comforting. Since it’s morning right now, I’d love it for breakfast with extra ginger to wake me up! 🙂 🙂
Daniela Modesto
July 26, 2018 at 3:51 pmMegan, I actually did have it for breakfast too 🙂 Love leftovers!
Shelby
July 26, 2018 at 5:35 pmI love all the simple ingredients and so many veggies!