Vegan Ginger Garlic Scapes
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that's honestly a shame. These curly, bright green shoots carry a milder, sweeter version of garlic's punch, and when they hit a hot skillet with coconut oil, they blister and caramelize into something genuinely crave-worthy. The grated ginger goes in right alongside them, blooming in the residual heat and filling your kitchen with an aroma that makes it impossible to wait for dinner. Coconut aminos bring a savory, slightly sweet depth that works beautifully here — no soy, no animal products, just clean umami flavor that coats every piece in a glossy little glaze. A splash of apple cider vinegar and a pinch of turmeric round things out with brightness and a subtle warmth that keeps the dish from feeling one-note. A squeeze of lemon at the end lifts everything and makes the colors pop. It comes together in under ten minutes and works as a bold side dish or piled over grains for a fast, satisfying plant-based meal.
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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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