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.
Maggie says
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 says
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?
Peter Dunseith says
I followed the recipe although I baulked at the 2 teaspoons of bicarbonate of soda, and to be honest the whole dish was ruined with the bitter, soapy taste of the bicarb. I tried to salvage it by adding vinegar, but nothing could get rid of that ghastly taste!
Chris says
Just tried the recipe tonight and cut the soy in half, which was a good plan. I wish I'd eliminated the baking soda altogether though. Even the smell of the final product was offputting.
Gil says
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 says
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 says
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 says
Interesting!! vegan food is really good. I would love to prepare this recipe. Testy!
Marna Marie' Strauss says
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 says
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/
Fiona says
Very tasty. Made twice now. I didn't have light soya sauce so just missed that out. I would cut bicarb back to minimum next time.
Kay says
Thank you for trying our Vegan Kung Pao, Fiona! We're so glad to hear you enjoyed it. 🙂
Anaya says
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 says
Thank you Anaya for your kind message!
Hannah Marie says
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 says
Thank you Hannah 🙂
sophia says
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 says
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 says
Just made this. So good! Didn’t have the wine so subbed for white wine vinegar.
Will def be making this again. Thanks!!
Kay says
Fantastic, glad you enjoyed and white wine vinegar is fine as a sub! I always have wine in my house!
Aline says
Wow!!! Looks incredible!! I never tried that vegetable protein chunks - now I'm intrigued!!
Kay says
Try it out, a great store cupboard ingredient even if your not Vegan!
Debbie says
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 says
Thank you for your comment Debbie, so glad you like the look of it!
Danielle says
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 says
Thank you Danielle, I do hope you enjoy it.
Tara says
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 says
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 says
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 says
I hope you enjoy! 🙂
Di says
OMGOSH this looks amazing. I love TVP it's so cheap, filling and versatile.
Kay says
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 says
I love vegan dishes and we cook it all the time. This looks so yummy. Will definitely try it out.
Kay says
Let us know how you get on 🙂
Amanda says
I've never used textured vegetable protein, but it was such a great substitution! And that kung pao sauce was absolutely delicious.
Kay says
Great to hear Amanda glad you loved the sauce too.
melissa major says
This vegan king pao looks delicious! I have never tried it before but this recipe looks fab!
Kay says
Thanks Melissa! 🙂