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 for how to make this Chinese Vegan Kung Pao Fakeaway at home.
Also check out the slideshow and read on below the recipe card to check out all the tips.
📖 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
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!!
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.
David Elliott says
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 says
This is great for all Vegan or not!
Tammy says
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 says
Make sure to get the chunks or sometimes they are called curls?
Shannon says
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 says
It is a great product and full of protein too.
Jon Maldia says
Oh wow! This looks delicious. I'm saving this and plan making it soon!
Kay says
Great to hear 🙂
Joanna says
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 says
Perfect recipe for you then, hope you enjoy as much as we do.
LaKita says
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 says
Many wouldn't know! It is lovely.
Candace Hampton says
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 says
Our pleasure Candace 🙂
Bridget says
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 says
This is a great substitute and it is cheap too, unlike some other meat subs!
Krysten Quiles says
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 says
Thank you Krysten! You can always use meat/poultry or prawns instead of TVP!
Bernice Hill says
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 says
It does soak up the flavours perfectly! The TVP mince doesn't need rehydrating but the chunks do 😉
Infinity Laser Spa says
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 says
Oh yes, this will help you for sure! You won't miss the meat at all!
Marie Phillips says
I never would have thought to do this. I love the idea!
Kay says
Thanks Marie 😉
Hollie says
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 says
TVP is a great product for helping you eat less meat. Hope you enjoy this as much as we do?
Gladys Nava says
Oh my goodness! This is heavenly delicious. I would love to prepare this recipe. Yummy!
Kay says
Let us know how you get on? 🙂
Amber Myers says
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 says
Suitable for all, a great source of protein! My son loved it.
Tami Price says
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 says
So glad to hear it, always good to have quick meals for simple midweek dinners!
Nicoletta says
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 says
Oh yes, it is great even for non-Vegan's makes a great standby ingredient!