A veganized and gluten-free version of a Chinese takeout classic, this Kung Pao "chicken" makes use of soy curls to give the dish a chewy, satisfying bite.
Kung Pao ‘Chicken’ [Vegan]
- 1/2 package soy curls
- 3 cups "no-chicken" or vegetable broth
- 1/4 cup rice vinegar
- 1/4 cup liquid aminos or tamari
- 1 tablespoon sesame oil
- 1 1/2 cup water
- 2 tablespoons gluten-free flour
- 1 medium onion, diced
- 1 large bell pepper, diced
- 1 medium zucchini, sliced
- 2 cup mushrooms, diced
- 1 large garlic clove
- 1 inch piece ginger
- 1 tablespoon red chili flakes
- 1/4 cup peanut butter
- Crushed peanuts
- 3 green onions, sliced
- Soak your soy curls in the warm broth for at least ten minutes. When done, drain the liquid and toss in the flour.
- Bake in a 400°F oven on a parchment paper lined baking sheet for about 25 minutes, tossing halfway through.
- To make the sauce, combine the vinegar, liquid aminos, sugar, sesame oil, water and flour in a bowl and set aside.
- In the meantime, cook the onions for about five minutes with a splash of water. Add the garlic, ginger and chili flakes then after two minutes add all the veggies. Once they are almost fully cooked, add the sauce and peanut butter and stir until thick.
- Toss the soy curls with the veggies when ready to serve. Top with chopped peanuts and green onions.