Here's the takeout that you make at home!

Kung Pao Cauliflower from Your Slow Cooker!

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Did you know?

You can make Kung Pao Cauliflower in your slow cooker, and it's so easy! While it's not a traditional stir-fry, it requires less hands on time and still has all the flavor, 

Is traditional Kung Pao vegan?

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.

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Now, pull out your slow cooker and let's get cooking!

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Prep Time: 20 Min

Bell Pepper Mushrooms Water Chestnuts Cauliflower Florets Cornstarch Sesame oil Steamed Rice Chopped Peanuts

Cook Time: 8 HRS

Ingredients

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Step 1

The night before. Mix all the sauce ingredients and store in an airtight container in the fridge.

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Step 2

In the morning. Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low heat.

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Step 3

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.

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What can I use in place of cauliflower?

You could use a drained and rinsed can of chickpeas, cubed firm tofu, or cubed tempeh. In a pinch, potatoes would be delicious too. 😉

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Click the Pics  for more Slow Cooker Recipes

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1. Vegan Slow Cooker Curry Pot Pie

2. Slow Cooker Whole Wheat Spelt Potato Rolls

3. Slow Cooker Creamy Vegan Tomato Soup