Kung Pao is a stir-fry, spicy Chinese dish traditionally made with meat. But you can easily veganize with Tofu, chickpeas or Cauliflower—like my recipe.
Prep Time: 20 Min
Bell Pepper Mushrooms Water Chestnuts Cauliflower Florets Cornstarch Sesame oil Steamed Rice Chopped Peanuts
Cook Time: 8 HRS
Ingredients
The night before. Mix all the sauce ingredients and store in an airtight container in the fridge.
In the morning. Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low heat.
30 minutes before serving. Turn up slow cooker to high. Right before serving, stir in the sesame oil. Lastly, serve over steamed rice, and top with the peanuts.
You could use a drained and rinsed can of chickpeas, cubed firm tofu, or cubed tempeh. In a pinch, potatoes would be delicious too. 😉