Cooked - Vegan Kung Pao

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Kung Pao

4.0

125 grams (2 cups) Textured Vegetable Protein Chunks

360 ml (1 ¾ cup) Vegetable stock

1 tbsp Light soy sauce

2 tsp Bicarbonate of soda

1 tsp Cornflour

2 tbsp Dark brown sugar

½ tsp Ground Ginger

1 tsp Cornflour

100 ml (½ cup) Vegetable stock

5 tbsp Light soy sauce

2 tsp Dark soy sauce

2 tbsp Rice vinegar

2 tbsp Shaoxing wine (or Mirin or dry white wine)

2 tsp Hoisin sauce

2 tbsp Toasted Sesame oil

1 tbsp Garlic Puree (3 cloves of Garlic)

2 tsp Chilli Puree (2 red chilli's)

1 Red Pepper (Chopped into squares)

1 Green Pepper (Chopped into squares)

4 Spring onions (green onions) (Chopped)

2 tbsp Cashew nuts (Handful)

Soak textured vegetable protein in vegetable stock for 10 mins.
Meanwhile, chop vegetables and make Kung Pao sauce.
Mix all Kung Pao sauce ingredients together and set to one side.
Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side.
Heat 1 tbsp of sesame oil in a wok/large pan on medium heat, add textured vegetable protein and fry for 5 mins until slightly browned. Remove from pan and place to one side.
Add 1 tbsp of oil to the wok/large pan with garlic puree, chilli puree and the peppers. Fry on high heat for 1 min.
Add Kung Pao sauce you prepared earlier. Stir until boiling, then add the textured vegetable protein back in the pan.
Stir for 3 mins then add spring onions and cashew nuts for 2 more minutes. Serve with Basmati rice and Enjoy!!

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 26 weeks ago

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