Go Back
–+ servings
Vegan Kung Pao with red and green peppers served with white rice in a black bowl ready to be eaten
Print
4.77 from 38 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 minutes
Active Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: Kung Pao, recipes with tvp, Soy Chunks, Soy Meat, textured soy protein, textured soy protein recipes, Textured vegetable protein, textured vegetable protein recipes, tvp chunks recipe, tvp recipe, tvp recipes asian, tvp stir fry, vegan, Vegan Kung Pao
Yield: 4 People
Calories: 286kcal
Author: Luke and Kay - Flawless Food

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
    Textured Vegetable Protein in a silver bowl being soaked with vegetable stock
  • Meanwhile, chop vegetables and make Kung Pao sauce
    Light soy sauce being poured into a white bowl
  • Mix all Kung pao sauce ingredients (above) together and set to one side
    Vegan Kung Pao sauce in a white bowl being stirred together with a silver spoon
  • Coat the now rehydrated textured vegetable protein with cornflour, bicarbonate soda and light soy sauce, set to one side.
    Soy Sauce being poured over the Textured Vegetable Protein
  • 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.
    Frying the Textured Vegetable Protein in a cast iron pan
  • 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.
    Green and Red peppers being added to the cast iron pan to cook
  • Add Kung Pao sauce you prepared earlier. Stir until boiling, then add the textured vegetable protein back in the pan.
    Vegan Kung Pao sauce being added to the red and green peppers in a cast iron dish
  • Stir for 3 mins then add spring onions and cashew nuts for 2 more minutes.
    Serve with Basmati rice and Enjoy!!
    Vegan Kung Pao in a black bowl served with white rice and chop sticks on the side

Video

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