Roasted Cauliflower & Sprouts in Teriyaki Coconut Sauce

Teriyaki Veg

I know some of you will be shocked by this confession, but the time has come to get straight. You all know my addiction to bacon. It’s been a life-long, love affair. But the time has come to break up.  I’ve decided to go veggie.

cue gasps of horror

I know. I know. How does an addict like me break the cycle?? Bacon is my crack, I tell you. My kryptonite.

The only time I went veggie before was when I was 15, for 3 months. My brother, curse him, made a bacon sandwich and wafted it in front of me, and that was it. My willpower dissolved like a virgin on prom night.

If you don’t want to read about the conversion, skip right down to the recipe below.

Vege conversion spoilers ahead

But there have been quite a few signs that I was ready. Our meat consumption in our household has been steadily decreasing since we moved back to HK. The high costs of good quality, organic, sustainable meat here meant we only really ate meat once a week (Meat Monday, instead of Meatless) but even then, after I ate it, I felt heavy and sluggish.

This also coincided with my 8 year old becoming much more animal-loving and turning off meat completely, both because of the animals and the actual taste of it. This was actually both hard and not hard to come to terms with. Having been such a meat lover in the past, I was always the first one to pooh pooh other veggie / vegan friends who insisted on raising their kids in the same way, because I thought that growing kids needed proteins that could only come from meat, and felt it was an ethical choice that kids should make on their own.

Turns out, joke’s on me, because my kid has made that choice. And now having done my research, reading many articles,  watching a few documentaries on the animal industry, namely COWSPIRACY, Food, Inc, Meat:The Truth and Vegucated, I know my kid has it right and I would be a terrible parent if I did not support him.

I’m not sure how easy it will be to go completely vegan and give up cheese, and eggs in particular since they seem to be in everything. Also, my kid is allergic to nuts, which is a big protein source, so I feel like until I really can get a handle on how much and where to source our protein from, I can’t give up eggs just yet. Anyhoo, it’s still a work in progress and each small step in that direction is a big accomplishment for us.

end of spoilers

So, without further ado, to break the cycle of bacon, we have gone full veggie immediately. And to be honest, we haven’t really missed it that much. Yes, I think about the bacon. Will I crack? Probably. Will I feel guilty if I do? No. I’m only human. But it’s no longer got a hold on me. So you can look forward to a few more veggie / vegan recipes coming soon. Add bacon if you must, it can only taste better.


And with the help of Coconut Matter, who very kindly let me try some wonderful coconut-based sauces, including this FABULOUS teriyaki sauce, (think sweet, savoury, delicious kitchen staple and made from coconut aminos) this roasted veggie dish is super fast, simple and TASTY. If you cook it in some coconut oil, it’s even healthier.  I’ve put 1/3 to 2/3 cup of teriyaki sauce in the ingredients as some people like more sauce, others just want a glaze. It goes with everything – rice, meat, pasta, potatoes, making it a good, winter, festive season staple. This sauce is amazing and I’ve used it for many things – marinading tofu, stir-fries, splashing some on plain rice – give it a whirl – it really is amazing.

Coconut Teriyaki-Glazed Cauliflower & Sprouts
Serves 6
A delicious, healthy, vegetarian side dish, perfect for the festive season!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
  1. 1 head of cauliflower
  2. 1 bag or box of brussel sprouts
  3. 2 tablespoons of coconut oil
  4. 1/3-2/3 cup of Coconut Matter's Coconut Teriyaki sauce
  5. 2 garlic cloves, crushed
  1. Preheat your oven to 200C.
  2. Wash and prep the veggies, by cutting the cauliflower into florets, topping and tailing.
  3. Place in a roasting tin.
  4. Mix the sauce, coconut oil and garlic together and pour over the veggies and toss well.
  5. Place the tin in the oven and roast for 15 mins, before taking out and turning the veggies.
  6. Roast for a further 10 mins.
  1. Serve with rice, noodles, pasta, meat or potatoes.
Jasmine & Ginger


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