Vegan Kung Pao Chick'n
Love Chinese takeout? This vegan Kung Pao Chick'n brings all the sweet-spicy, garlicky flavor using textured soy protein and crunchy macadamias. Simple, healthy, and completely plant-based.
Ingredients
- 100 g textured soy protein cubes
- 1 zucchini cut into cubes
- 1 bell pepper cut into cubes
- 2 green onions sliced
- ½ - 1 tsp dried Chinese red pepper depending on how spicy you like it
- 3 cloves garlic thinly sliced
- 1 tsp ginger minced
- 2 Tbsp macadamia nuts
- ¼ tsp tapioca flour
- 2 Tbsp coconut oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp chili garlic sauce
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce or tamari
- salt to taste
Instructions
- In a pot, bring some water to a boil, add the soy cubes, and cook for 10-15 minutes.
- Drain well, then transfer to a bowl.
- Add the soy sauce and 1 Tbsp of coconut oil. Mix to combine and set aside for 30 minutes.
- In a pan, add 1 Tbsp of coconut oil and saute the garlic, ginger, and Chinese red pepper over medium heat.
- When they develop some color, add the marinated soy cubes and cook for 1 more minute.
- Add the zucchini, bell pepper, half of the green onion, macadamia nuts, balsamic vinegar, sesame oil, and chili garlic sauce.
- Stir and cook for 5-7 minutes.
- Add the tapioca flour and stir until the sauce thickens.
- Season with salt, if needed.
- Sprinkle the remaining green onion on top when serving.
Notes
For a more authentic Sichuan tingle, swap the dried Chinese red pepper for real Sichuan peppercorn. Use tamari instead of soy sauce to keep it gluten-free. Store leftovers in an airtight container in the fridge for up to 3 days.