Vegan Kung Pao

Name: Vegan Kung Pao
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 125 grams (2 cups) Textured Vegetable Protein Chunks; 360 ml (1 ¾ cup) Vegetable stock; 1 tbsp Light soy sauce; 2 tsp Bicarbonate of soda; 1 tsp Cornflour; 2 tbsp Dark brown sugar; 1/2 tsp Ground Ginger; 100 ml (½ cup) Vegetable stock; 5 tbsp Light soy sauce; 2 tsp Dark soy sauce; 2 tbsp Rice vinegar; 2 tbsp Shaoxing wine (or Mirin or dry white wine); 2 tsp Hoisin sauce; 2 tbsp Toasted Sesame oil; 1 tbsp Garlic Puree (3 cloves of Garlic); 2 tsp Chilli Puree (2 red chilli's); 1 Red Pepper (Chopped into squares ); 1 Green Pepper (Chopped into squares ); 4 Spring onions (green onions) (Chopped); 2 tbsp Cashew nuts (Handful)

Instructions

Prep:15minCook:15min

This quick and easy dinner is the best vegan option when it comes to Chinese takeaway style food. We show you how to make this fancy 30 minute recipe at home.Textured Vegetable Protein Chunks are added to stir fry vegetables and the best homemade Kung Pao Sauce. This Vegan Kung Pao, is a great quick recipe idea for TVP also know as Textured Soy Protein (TSP), Soy Meat or Soy chunks is a vegan-friendly product created from soya. It has high protein comparable to meat.

Updated at: Fri, 13 Dec 2024 22:13:03 GMT