Textured Vegetable Protein (TVP) is the secret to our Vegan Kung Pao. A suitable substitute for Chicken in the classic Chinese meal.
It soaks up the flavours perfectly. Also an added bonus to this recipe, it's ready to serve in just 30 minutes!!
How to make Vegan Kung Pao?
Follow along the step by step recipe at the bottom of this blog page for how to make this Chinese Vegan Kung Pao Fakeaway at home.
Jump to RecipeAlso check out the slideshow below and check out all the tips below.
What is Textured Vegetable Protein (TVP)?
For this Vegan Kung Pao we used Textured Vegetable Protein Chunks, otherwise know as soya chunks, made from 100% soya beans.
The perfect substitute for chicken or pork for Vegetarians or Vegans who want to create recipes that would usually have meat in.
We got gifted Textured Vegetable Protein chunks from Buy Wholefoods Online. A 500g bag is £3.36, we only used 125g which was enough for 4 people.
Based on that maths there are 16 portions at 21p each! Who said being a Vegetarian/Vegan needs to be expensive!
This is the first time we have used Textured Vegetable Protein, we will certainly be using it more often.
Will also be trying out the mince version, which is the perfect substitute for ground mince.
How to use Textured Vegetable Protein?
Textured Vegetable Protein Chunks comes in dried form, making it a handy storecupboard ingredient. Before adding them to your dish they have to be rehydrated.
1 portion is approx 30g, to which you will need approx 90ml of vegetable stock. This recipe serves 4 people we used 125g with 350ml vegetable stock.
Leave the Textured Vegetable Protein to soak in stock for 10 minutes. Just enough time for you to chop the vegetables and make up the sauce.
Cut up Peppers into 2cm squares and spring Onion into 1cm slices.
How to make Vegan-friendly Kung Pao sauce?
To make a Vegan Kung Pao sauce. Add brown sugar, ground ginger, cornflour, rice wine (or white wine if you can't find rice wine), rice vinegar, dark & light Soy Sauce, vegetable stock. Finally Hoisin Sauce (most Hoisin Sauces are vegan, just double-check & make sure it does not contain fish sauce).
Place the sauce to one side for now.
The next step is to coat the rehydrated TVP with cornflour, bicarbonate of soda & light soy sauce.
Coating the TVP helps it brown easily on the outside and stay juicy inside. It also helps thicken the sauce when added.
Fry the tvp off in sesame oil for 5 mins, until slightly browned. Remove from pan.
Add more oil to the pan, with Garlic, Chilli (pureed or sliced) and peppers.
Fry on high for 1 minute before adding the Kung Pao sauce, stir until it boils.
Next, add the textured vegetable protein back in. Stir for 3 minutes, add in the spring onions (green onions) and cashew nuts. Stir for a final 2 minutes.
Vegan Kung Pao ready to serve, a great comfort dish. The chilli gives it a fantastic spicy punch, to get your taste buds tingling.
Alternatively, if you don't like it spicy use only 1 chilli (or none!)?
Vegan Kung Pao in 30 minutes
Serve Kung Pao up with plain white rice. To stick with the Asian theme why not try our Jasmine Sticky Rice.
Alternatively, make some Vegan Noodles to serve with.
Or how about trying our quick & easy Chinese style Stir-Fried Vegetables?
Why not add some vegan spring rolls too!
Photo with chopsticks, but don't be fooled! Once the photos were done we grabbed two forks and tucked straight in together!
Our son came and joined us, we didn't tell him what he was eating when we asked him he was sure it was chicken!!
📖 Step by Step Recipe
Vegan Kung Pao
Equipment
Ingredients
Textured Vegetable Protein mix
- 125 grams (2 cups) Textured Vegetable Protein Chunks
- 360 ml (1 ¾ cup) Vegetable stock
- 1 tablespoon Light soy sauce
- 2 teaspoon Bicarbonate of soda
- 1 tsp Cornflour
Kung Pao Sauce
- 2 tablespoon Dark brown sugar
- ½ teaspoon Ground Ginger
- 1 teaspoon Cornflour
- 100 ml (½ cup) Vegetable stock
- 5 tablespoon Light soy sauce
- 2 tsp Dark soy sauce
- 2 tablespoon Rice vinegar
- 2 tablespoon Shaoxing wine - or Mirin or dry white wine
- 2 teaspoon Hoisin sauce
Stir Fry
- 2 tablespoon Toasted Sesame oil
- 1 tablespoon Garlic Puree - 3 cloves of Garlic
- 2 teaspoon 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 tablespoon Cashew nuts - Handful
Instructions
- Soak textured vegetable protein in vegetable stock for 10 mins
- Meanwhile, chop vegetables and make Kung Pao sauce
- Mix all Kung pao sauce ingredients (above) together and set to one side
- Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side.
- Heat 1 tablespoon of sesame oil in a wok/large pan on medium heat, add textured vegetable protein and fry for 5 mins until slightly browned.Remove from pan and place to one side.
- Add 1 tablespoon of oil to the wok/ large pan with garlic puree, chilli puree and the peppers.Fry on high heat for 1 min.
- Add Kung Pao sauce you prepared earlier. Stir until boiling, then add the textured vegetable protein back in the pan.
- Stir for 3 mins then add spring onions and cashew nuts for 2 more minutes.Serve with Basmati rice and Enjoy!!
Video
Nutrition
This Vegan Kung Pao is delicious, sure you will enjoy as much as we do, let us know in the comments.
If you are not vegan, this recipe will also work with prawns, chicken or beef.
Why not take a look at our Thai Green Beef Curry for another great Asian meal food.
Maria says
Very good!!
Luke and Kay says
Thank you for trying out our Vegan Kung Pao recipe and rating it with 5 stars, Maria! We’re overjoyed to know that it was a success. 🙂
Michelle says
Won over the non vegan family! Love this recipe, easy to make! My first attempt at cooking TVP chunks too!
Luke and Kay says
Michelle, thank you for giving our vegan Kung pao recipe a try! We are so happy to hear it was well received by everyone in your family, and that it was easy to make. We know first-time experiences with TVP can be intimidating, but we hope this recipe inspired you to keep experimenting with plant-based dishes in the future!
Jonas says
First time I managed to make TSP taste good! Thank you!
Kay says
Thank you for trying our vegan kung pao, Jonas. We're so glad you liked it! The texture of the Textured Vegetable Protein really helps to soak up the flavours of the sauce and gives the dish a great texture. Thanks for letting us know what you think. 🙂
Philip says
Just made this for a vegan neighbour we had round for dinner - and it was absolutely wonderful. Thank you. Mind you - had to use white wine and white wine vinegar, so it may have been even better if I'd had all the ingredients!
Kay says
Brilliant, so glad you enjoyed the Vegan Kung Pao recipe and good job substituting the missing ingredients!
We have some great stir fried vegetables that go well with this recipe (substitute the honey with agave for your Vegan neighbours).
Lee-Emma King says
Such a great recipe, my husband use to eat beef in black bean sauce before going vegi and said this is a great substitute. Will make again for sure.
Kay says
Thank you, Lee, for the comment and rating!!
Really pleased to hear you and your husband enjoyed our vegan kung pao, it's such a nice flavoursome dish 🙂
Marianne Moroney says
Delicious! Easy prep I chose not to add as much sugar and it was delicious.
Kay says
Hi Marianne
Thank you for your comment 🙂
So glad you like the vegan kung pao, always good to hear good feedback!!
Lindsay says
I've never seen TVP in big pieces like that, I'll be looking for it now so that I can make this!
Kay says
Hi Lindsay
Thanks for the comment, hope you enjoy the recipe 🙂
Let us know what you think?
Julia says
Cant wait to try this, i would never tell that this is vegetable protein. I’ve been staring at this in the store but never bought them as didnt know what to make and now i got the lerfect recipe for this. Thanks!
Kay says
Hi Julia
Hope you enjoy our TVP kung pao recipe 🙂
Enjoy!!
Jacqueline Meldrum says
That looks great. I've used tvp mince for years but never the chunks.
Kay says
Hi Jacqueline, we love using TVP chunks with this recipe, it just makes it a lot more filling 🙂
Enjoy!!
Jill says
Love how colorful this kung pao is. And thank you are introducing me to a new product! Need to search out that dried textured vegetable protein.
Kay says
Hi Jill, so glad you like our vegan kung pao recipe 🙂
Thanks for your comment!!
Charla says
You have officially sold this fakeway to me. I've seen those vegetable protein chunks in stores in the UK but never had the motivation to buy them. Now I'm going to try cooking your recipe with them very soon. Thanks!
Kay says
Hi Carla, this is a great fakeaway TVP recipe 🙂
Enjoy!!