Beef Free Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk right past, and that's a genuine shame. These curly, bright green shoots carry a mellow, grassy garlic flavor that gets even better when hit with high heat — they blister and caramelize in a way that feels almost meaty without a single animal product in sight. Coconut oil gives the whole thing a subtle richness, while fresh ginger adds a sharp, warming kick that makes the pan smell absolutely incredible. Coconut aminos bring a savory, slightly sweet depth that ties everything together into a glossy, cling-to-every-piece glaze. A splash of apple cider vinegar keeps it lively, and the turmeric adds a warm golden hue along with its earthy undertone. This is the kind of side dish that disappears fast — serve it alongside rice, noodles, or anything that could use a bold, punchy companion.
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Learn more →Ingredients
4 servings
- 1 lb garlic scapes, cut into 2-inch pieces
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp turmeric
- ¼ tsp salt, or to taste
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Heat the coconut oil in a large skillet over medium-high heat until shimmering and the oil coats the pan.
- 2
Add the garlic scapes and cook, tossing occasionally, until bright green and beginning to blister in spots, about 5–6 minutes.
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