Kung Pao Cauliflower

Cauliflower is often substituted in vegan cooking for meat. This is one delicious example.

Kung Pao Cauliflower

One head of cauliflower, broken into florets
5 garlic cloves, mined
1-2 red chilis, finely chopped
One inch of fresh ginger, minced
5 green onions, sliced
1/2 c. dry roasted peanuts (make sure they are vegan)
Peanut oil (can substitute another oil if necessary)
1/2 t. ground star anise
1 t. red pepper flakes
1 T. sesame oil
1 t. peppercorns
1/3 c. soy sauce
1/4 c. sake
1 T. maple syrup

Saute the star anise, peppercorns, and red pepper flakes in oil for 30 seconds. Add the sesame oil. Remove from heat, and strain. Set aside
Mix the soy sauce, sake, and maple syrup in a large bowl, and add the cauliflower. Stir to coat well and let marinate for 30 minutes.
Stir fry the cauliflower in the seasoned oil. Remove cauliflower, add more of the seasoned oil, and stirfry the chilis, garlic, ginger, and peanuts. Return the cauliflower to the wok or large skillet until everything is well combined. Serve with cooked rice. Enjoy!

Beefless Tips with Peanuts

I have been a fan of gardein beefless tips since the first time I tried them. My favorite way to prepare them is by sautéing chopped garlic in olive oil, then adding the beefless tips and some cracked peppercorn steak sauce. OMG, I could eat it every day! But, they also lend themselves to other yummy dishes.

Beefless Tips with Peanuts

One package gardein beefless tips
1 t. vegan vegetable or beef bouillon
1/2 c. water
2 T. soy sauce
1 T. cornstarch
1/2 c. dry roasted peanuts (watch out for gelatin!)
One small onion, chopped
2-3 cloves garlic, chopped
4 c. bok choy, chopped
One 16 oz. can bean sprouts, drained

In a wok or large skillet, heat up some olive oil. Stirfry the peanuts, onions and garlic until not quite soft. Add the bok choy and beefless tips and heat through. Mix together the water, soy sauce and cornstarch and pour into the pan. Add the bean sprouts and heat through. Serve over rice. Enjoy!

Kung Pao

Before I became vegan, my favorite dish at any Chinese restaurant was Kung Pao. Usually Kung Pao chicken, but sometimes even one with three different meats. Now, of course, that thought horrifies me, but I had begun to wonder why in so many Chinese restaurants the only dish available to me was steamed mixed vegetables.  Boring. Bland. Why couldn't they do a vegan Kung Pao?

I have since found some excellent Chinese restaurants that offer a variety of dishes for the non-meat eater, and this pleases me enormously. But I also make it at home. This recipe can be made with either tofu or seitan.

Kung Pao Tofu

4 c. cooked rice
Sesame oil
One onion, chopped
5-6 ribs of celery, diced
One package extra firm tofu, frozen, thawed, pressed, cut into bite sized cubes
1/4 c. peanut butter
1/3 c. soy sauce
2 cloves garlic, chopped
1/8 t. red pepper flakes
1-1/4 c. water
2 T. cornstarch
Dry roasted peanuts
Green onions, chopped

Saute the onion and the celery in the sesame oil until softened. Add the tofu, peanut butter, soy sauce, garlic and red pepper flakes. Mix well. Whisk together the water with the cornstarch and add to the frying pan. Simmer over medium until slightly thickened. Serve over the rice and sprinkle the peanuts and greens onions on top. Enjoy!

Kung Pao Seitan

Substitute seitan for the tofu.

You can also substitute Braggs Aminos for the soy sauce, and can use a different nut butter if you prefer.

Also, remember to check the ingredients on your dry roasted peanuts. Some name brands contain gelatin.