Vegan Kung Pao with red and green peppers served with white rice in a black bowl ready to be eaten
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5 from 17 votes

Vegan Kung Pao

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.
Prep Time15 mins
Active Time15 mins
Course: Dinner
Cuisine: Asian
Keyword: Kung Pao, Soy Chunks, Soy Meat, textured soy protein, Textured vegetable protein, vegan, Vegan Kung Pao
Yield: 4 People
Calories: 286kcal

Equipment

Materials

Textured Vegetable Protein mix

  • 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

Kung Pao Sauce

  • 2 tbsp Dark brown sugar
  • 1/2 tsp Ground Ginger
  • 1 tsp Cornflour
  • 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

Stir Fry

  • 2 tbsp Toasted Sesame oil
  • 1 tbsp Gia Garlic Puree 3 cloves of Garlic
  • 2 tsp 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 tbsp 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 tbsp 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 tbsp 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!!

Nutrition

Calories: 286kcal | Carbohydrates: 26g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2725mg | Potassium: 238mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1406IU | Vitamin C: 64mg | Calcium: 118mg | Iron: 5mg