I know we just did a cauliflower recipe last week but sometimes you just have to make do with what the market provides, and sometimes the market provides…cauliflower.
That’s one of the amazing things about being vegan and doing our Midnight Tokyo Diner meals, as long as you have food, you have a fun recipe that can be whipped up into something fantastic. So, that’s what I told the Hubs, “baby make me Kung Pao Cauliflower.”
And he did.
Under normal circumstances this wold seem like a really complicated dish to veganize, but ignore the long ingredient list and focus on taking it one step at a time.
What you’ll need:
Wild basmati rice
Red bell pepper
To get your cauliflower crispy enough that it doesn’t get soggy when the sauce is added, mix the cornstarch with the breadcrumbs and bake it or add it to your air fryer. If you don’t care about oil, you can fry it up in a skillet.
Cook up the onions, ginger and garlic, adding soy sauce and water once you’re ready to make the sauce. If you need to thicken it, add a teaspoon each of cornstarch and water. Serve on top of rice on along side it. Sprinkle chopped cashews on top and you’re good to go.
This vegan Kung Pao recipe is fairly easy and quick, but it has multiple components so it can be intimidating. Don’t let this vegan dish pass you by!
What’s your favorite Asian takeout dish to vegan-ize?
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