All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is simply a variation of my 20-Minute Spicy Vegan Kung Pao Chicken – seen just above. I decided to make it even lighter by using cauliflower. But – truth be told – I added a can of garbanzo beans AND a 9 oz bag of Beyond Meat chicken to my final result – because I had so much extra & delicious kung pao sauce over the cauliflower – I decided to stretch it out. You can opt to add either or both of those things – or even other veggies. It is really just all about this sauce.
Easy Vegan Kung Pao Cauliflower
Serves 2-4 (with rice) depending on appetites & the size of your cauliflower (or if you add vegan chicken and/or chickpeas)
1 head cauliflower – cut into florets
2 TBS olive oil
1-10 dry red chilies (these are very hot so go easy until you are familiar with how much heat they add) cut in half (throw seeds out of you hate heat) – (I used ten but I really like spicy food)
4-6 scallions (white & green parts) – sliced
1-6 cloves garlic – chopped (I used 6)
1 TBS minced fresh ginger (I used jarred)
for the marinade
2 TBS low-sodium soy sauce (or tamari)
4 tsp rice wine (rice wine – not rice vinegar)
1 TBS cornstarch
for the kung pao sauce
3/4 cup black vinegar
4 TBS low-sodium soy sauce (or tamari)
4 TBS vegetarian hoisin sauce
4 TBS sesame oil
2 TBS cornstarch
1 cup water
GARNISH – cooked rice & peanuts
OPTIONAL – a drained can of chickpeas and/or Beyond Meat vegan chicken cubes
Cook some rice. I used brown basmati.
Whisk the marinade together & toss it with the cauliflower & set aside for 15-30 minutes. I did this in a Ziplock bag.
Whisk the sauce together & set aside.
Heat the oil in a large saute pan. Add garlic, chilies & ginger & fry about 1 minute.
Add cauliflower, most of the scallions (save some green parts for garnish) & the sauce & cook over high heat until it s bubbling. Add water & continue cooking until the sauce thickens & the cauliflower is tender but not mushy.
If you are adding chickpeas or chicken – add them now. When the sauce is thick & the contents are heated through – serve with rice. Garnish with scallions & peanuts.