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!!
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 Gia Garlic Puree 3 cloves of Garlic
- 2 teaspoon Gia 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.
Philip
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
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
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
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
Delicious! Easy prep I chose not to add as much sugar and it was delicious.
Kay
Hi Marianne
Thank you for your comment 🙂
So glad you like the vegan kung pao, always good to hear good feedback!!
Lindsay
I've never seen TVP in big pieces like that, I'll be looking for it now so that I can make this!
Kay
Hi Lindsay
Thanks for the comment, hope you enjoy the recipe 🙂
Let us know what you think?
Julia
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
Hi Julia
Hope you enjoy our TVP kung pao recipe 🙂
Enjoy!!
Jacqueline Meldrum
That looks great. I've used tvp mince for years but never the chunks.
Kay
Hi Jacqueline, we love using TVP chunks with this recipe, it just makes it a lot more filling 🙂
Enjoy!!
Jill
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
Hi Jill, so glad you like our vegan kung pao recipe 🙂
Thanks for your comment!!
Charla
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
Hi Carla, this is a great fakeaway TVP recipe 🙂
Enjoy!!
Maggie
I was baulking at putting that much bicarbonate in, and I wish I’d listened to my gut. I think this could be really nice without the bicarbonate. The aftertaste is unpleasant and we couldn’t finish. I’m sure just plain old salt would give it the right depth of flavour without the aftertaste.
Luke
Hi Maggie, thank you for your feedback.
We use bicarbonate of soda to give the TVP a velvet-like texture as is commonly done to other proteins in Chinese meals. It will still work without the bicarbonate, maybe try using 1/2 the amount instead. We will try it again soon and see if there is any improvement we can make to it?
Gil
Agreed. The soda ruined the flavor for me. That’s also a huge amount of soy making it very salty. I would suggest using half the amount and the rest coconut aminos.
Przemek
Be careful of salt taste. Unless you use some diluted soy sauces the dish is sooo, sooooo salty one can barely feel other tastes. I think there's potential here, just saltiness is killing it in this recipe.
Kay
Thanks for your comment, yes soy sauce can be too salty for some.
We made this, going for the fakeaway style which is always very salty too!
Like you suggest sodium-reduced soy sauce can be used next time 😉
Elouise P Smith
Interesting!! vegan food is really good. I would love to prepare this recipe. Testy!
Marna Marie' Strauss
Thank you, I just loved this recipe...this is the best version of TVP I've ever made, your recipe works so well. Loved it! thanks
Mascot
OMG this is very good I love classic dishes turned vegan and this Vegan Kung Pao sounds delicious and full of flavor. I can’t wait to get my hands on some of that Textured Vegetable Protein chunks...https://mentalhealthmonths.net/
Anaya
Hey Kay, Great Recipe!! I love vegan dishes as they are very healthy. Your Vegan Kung Pao recipe seems to be so delicious. I love recipes which are prepared so quickly and are vegan too. Can’t wait to try it out this weekend.Thanks for sharing this.
Kay
Thank you Anaya for your kind message!
Hannah Marie
Vegans will definitely love this! I mean it's so hard to find a place like this. I actually wanted to try those too, it looks delicious.
Kay
Thank you Hannah 🙂
sophia
Wow this looks really really good. I will have to give it a try sometime. I have been looking to try a vegan diet.
Kay
We are not Vegan's but still like to eat some Vegan/Vegetarian foods. TVP, in particular, is full of Protein and soaks up flavour from the sauce better than meat can!
Amy
Just made this. So good! Didn’t have the wine so subbed for white wine vinegar.
Will def be making this again. Thanks!!
Kay
Fantastic, glad you enjoyed and white wine vinegar is fine as a sub! I always have wine in my house!
Aline
Wow!!! Looks incredible!! I never tried that vegetable protein chunks - now I'm intrigued!!
Kay
Try it out, a great store cupboard ingredient even if your not Vegan!
Debbie
I love classic dishes turned vegan and this Vegan Kung Pao sounds delicious and full of flavor. I can't wait to get my hands on some of that Textured Vegetable Protein chunks !
Great Recipe!!
Kay
Thank you for your comment Debbie, so glad you like the look of it!
Danielle
Now this is the type of a dish I haven't tried in a while - really excited to give it a try at home now, that's for sure.
Kay
Thank you Danielle, I do hope you enjoy it.
Tara
I haven't tried the vegetable protein chunks before. I have had tofu and it just wasn't for me. I think I can do a lot with this kind.
Kay
This has a completely different texture to tofu, and pretty much no flavour (without the sauce) so you might be ok with it!?
Life Mag
Great article! This is really a great idea especially when you want to eat healthy. I might try this recipe on next weekend.
Lifemaghealth.com
Kay
I hope you enjoy! 🙂
Di
OMGOSH this looks amazing. I love TVP it's so cheap, filling and versatile.
Kay
I know, can't believe how many people have never heard of it! Great to have as a standby ingredient for when you haven't got any fresh ingredients in.
Rupal Srivastava
I love vegan dishes and we cook it all the time. This looks so yummy. Will definitely try it out.
Kay
Let us know how you get on 🙂
Amanda
I've never used textured vegetable protein, but it was such a great substitution! And that kung pao sauce was absolutely delicious.
Kay
Great to hear Amanda glad you loved the sauce too.
melissa major
This vegan king pao looks delicious! I have never tried it before but this recipe looks fab!
Kay
Thanks Melissa! 🙂
David Elliott
I will have to try this out. I always love kung pao but I haven't had a vegan version of this and it looks delicious.
Kay
This is great for all Vegan or not!
Tammy
I am SO impressed with those vegan chunks! I really need to look into those and find them nearby...this kung pao looks so delicious.
Kay
Make sure to get the chunks or sometimes they are called curls?
Shannon
I've never heard of TVP before! It looks amazing, especially with that awesome sauce you created. I am always looking for plant-based dinner ideas so thanks for sharing this tasty recipe!
Kay
It is a great product and full of protein too.
Jon Maldia
Oh wow! This looks delicious. I'm saving this and plan making it soon!
Kay
Great to hear 🙂
Joanna
This looks so delicious! I am trying to eat less meat so I am always looking for vegetarian recipes that are delicious and filling in the same time. Just like this one!
Kay
Perfect recipe for you then, hope you enjoy as much as we do.
LaKita
I'm not vegan but this would be a dish that I would love to try, it looks delicious! If you didn't say it was a meat substitute I wouldn't have known. Great for a meatless Monday!
Kay
Many wouldn't know! It is lovely.
Candace Hampton
I am vegetarian and this looks great! I have not used the soya chunks yet and I'd love to try it. The kung pao sauce looks delicious also. Great recipe, thanks for sharing!
Kay
Our pleasure Candace 🙂
Bridget
Looks wonderful! I was vegetarian this summer for fun and it was hard finding tasty meat substitutes. I am pinning this recipient to try!
Kay
This is a great substitute and it is cheap too, unlike some other meat subs!
Krysten Quiles
Whaaaaat!?! That looks SO GOOD, I can't believe it's vegan. I'm not vegan but would be totally down for trying it because it is making me DROOL!
Kay
Thank you Krysten! You can always use meat/poultry or prawns instead of TVP!
Bernice Hill
TVP really does soak up the flavours and I bet this dish packs a lot of flavour. I love the sheen on the sauce too. I didn't realize it had to be rehydrated!
Kay
It does soak up the flavours perfectly! The TVP mince doesn't need rehydrating but the chunks do 😉
Infinity Laser Spa
Oooo this looks absolutely scrumptious! I am looking to reduce my meat intake so this recipe would be so perfect! And amazing in my lunch box too!
Kay
Oh yes, this will help you for sure! You won't miss the meat at all!
Marie Phillips
I never would have thought to do this. I love the idea!
Kay
Thanks Marie 😉
Hollie
I've been eating something vegan almost everyday. While I'm not fully committed to eating vegan, I do feel better when I limit my meat. This looks good!
Kay
TVP is a great product for helping you eat less meat. Hope you enjoy this as much as we do?
Gladys Nava
Oh my goodness! This is heavenly delicious. I would love to prepare this recipe. Yummy!
Kay
Let us know how you get on? 🙂
Amber Myers
I'd give this a try! We aren't vegan, but I'm always open to trying new things. I'm sure my kids will like this too.
Kay
Suitable for all, a great source of protein! My son loved it.
Tami Price
My husband made this for dinner last night and it was absolutely delicious! I love that it only took 30 minutes because we're all about simple dinners! Thanks so much for sharing!
Kay
So glad to hear it, always good to have quick meals for simple midweek dinners!
Nicoletta
That Vegan Kung Pao looks delicious! What a great meatless dish it would make. The textured vegetable protein is so handy to have in the pantry and rehydrated when needed.
Kay
Oh yes, it is great even for non-Vegan's makes a great standby ingredient!