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Vegan Kung Pao Style Cauliflower [Vegan]
This vegan Kung Pao Style Cauliflower recipe is a really simple recipe that requires very basic ingredients--possibly the hardest ingredients to come by is the Chinese black vinegar, since it is only usually available in Asian or Chinese stores. But using Chinese black vinegar is essential, as it has a... Read More
Ingredients You Need for Vegan Kung Pao Style Cauliflower [Vegan]
How to Prepare Vegan Kung Pao Style Cauliflower [Vegan]
- Mix all the sauce ingredients together except the cornstarch and water.
- In a bowl, marinate the cauliflower in soy sauce and cornstarch mix for 10-15 minutes.
- Add 1 tbsp oil in a pan. Place the marinated cauliflower and cook for 15 minutes until tender. Cover while cooking for the cauliflower to cook in the steam. Set aside cooked cauliflower.
- Add 2 tablespoons of oil in a pan. Once hot, sauté the garlic, onion leeks, bell peppers, Szechuan peppers, and dried chili (if using).
- Add in the sauce mixture. Once it boils, add in the cornstarch and water mixture. Lower heat and then mix well. Add in the cauliflower.
- Cook until the cauliflower absorbs the sauce and is thick.
Nutritional Information
Per Serving: Calories: 132 | Carbs: 13 g | Fat: 7 g | Protein: 8 g | Sodium: 1358 mg | Sugar: 5 g


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