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    Home » Mains & Entrees

    Vegan Kung Pao Chickpeas

    Published: Jan 19, 2021 · Modified: Jan 25, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pin image for pinterest

    Chickpeas are cooked in a super flavourful yet healthy vegan kung pao sauce ! This dish is really easy to make & is definitely better than Chinese takeout.

    Chickpeas served on a bed of rice in a bowl with spoon.

    Love Chinese food ? Then you definitely have to give this recipe a try ! It is the veganized and healthier version of Kung Pao chicken, a popular Chinese dish.

    Like my sweet and sour chickpeas , I am using chickpeas as a substitute for chicken.

    I had also made a story for this kung pao chickpeas recipe.

    Jump to:
    • What does Kung Pao taste like
    • 🍅 What you will need
    • Vegan Kung Pao Sauce
    • Substitutions / optional add-ins
    • 🔪 How to make
    • 🍽 More Chinese recipes
    • 📖 Recipe

    What does Kung Pao taste like

    The flavors of kung pao comes from 2 sources - the sauce and what goes into the stir-fry. The sauce has a rich flavor that is savory, sweet and sour at the same time. On the other hand, the stir-fry usually contains aromatics like ginger, garlic and dried chilies, hence providing additional flavors and spiciness to the dish.

    🍅 What you will need

    Ingredients needed for this recipe like chickpeas, kung pao sauce, peanuts, dried chilies, ginger and garlic

    Vegan Kung Pao Sauce

    The sauce is what gives this dish the most flavors. Here is what goes into it :

    • Soy sauce
    • Dark soy sauce
    • Maple syrup
    • Shaoxing wine / sherry / mirin
    • cornstarch
    Close up of chickpeas served in a ramekinved in

    Substitutions / optional add-ins

    • Chickpeas - can be substituted for 1 block of cubed tofu or one packet of your favorite vegan chicken pieces.
    • Dried chilies - I would not recommend swapping them out, but if you really cant find any, use ¼ teaspoon - ½ teaspoon of chili powder instead.
    • Soy sauce & dark soy sauce - To make this gluten-free, use tamari instead of soy sauce and omit the dark soy sauce.
    • Maple syrup - Other liquid sweetener like date syrup and agave syrup would work too.
    • Peanuts - Can be substituted with roasted cashews or sesame seeds.
    • Adding veggies - I am not using any , but veggies such as bell peppers, onions, broccoli and cauliflower will work well in this recipe. I recommend doubling the sauce and adding it to taste.
    • Making it oil-free - Omit the sesame oil in the sauce and use ¼ cup of broth or water to saute.

    🔪 How to make

    Make the sauce by combining all ingredients needed. Mix until the corn starch has fully dissolved.

    Heat up a tablespoon of oil in a cast iron skillet / non-stick pan. ( Use ¼ cup of water or broth to make it oil-free. ) Saute the garlic, ginger and dried chili until fragrant.

    Sauteing garlic, ginger and red chili

    Pour the sauce along with ¼ cup of water into the pan. When sauce starts to thicken, add in the chickpeas and toss to coat.

    Adding chickpeas into the skillet

    Cook until sauce reaches desired consistency, then turn off the heat. Garnish with some crushed peanuts and chopped green onions, then serve it with some fluffy rice !

    🍽 More Chinese recipes

    • Asian Broccoli Mushroom Stir-fry
    • Sweet and Sour Chickpeas
    • Chinese Style Vegan Minced Pork
    • Vegan Egg Fried Rice

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Chickpeas served on a bed of brown rice in a bowl with a spoon

    Vegan kung Pao Chickpeas

    Meesha
    Chickpeas are cooked in a super flavourful yet healthy vegan kung pao sauce ! This dish is really easy to make & is definitely better than Chinese takeout.
    4.8 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course, Side Dish
    Cuisine Chinese
    Servings 2 people
    Calories 372 kcal

    Ingredients
      

    For the Kung Pao Sauce

    • 1 tablespoon soy sauce / tamari
    • ½ tablespoon shaoxing wine or mirin / sherry
    • 1 teaspoon maple syrup or other liquid sweetener
    • ½ tablespoon sesame oil ( omit for oil-free version )
    • 1 teaspoon corn starch
    • 1 teaspoon dark soy sauce (optional, but recommended )

    For the stir-fry

    • 1 tablespoon minced ginger
    • 3 cloves garlic sliced thinly
    • 3-4 dried red chilies halved
    • 1 15 oz can chickpeas * rinsed and drained ( about 1 ½ cups )

    To garnish ( optional )

    • ¼ cup peanuts** crushed
    • 1 stalk green onion chopped
    Prevent your screen from going dark

    Instructions
     

    • Start by making the sauce by combining all ingredients needed. Whisk well and set aside.
    • Heat up a tablespoon of neutral oil in a cast iron skillet / non-stick pan. Substitute oil with ¼ cups of broth / water for the oil-free version.
    • Add in the garlic, ginger and dried chilies. Saute for 1-2 minutes, or until fragrant.
    • Stir in the sauce together with ¼ cup of water. When sauce starts to thicken, stir in the chickpeas.
    • When sauce reaches desired consistency, turn off the heat and add more soy sauce, if needed.
    • Top with with some crushed peanuts and green onions before serving.

    Video

    Notes

    *Chickpeas can be substituted with 1 block of cubed and pressed extra firm tofu or 1 package of your favorite vegan chicken slices. 
    **You can use toasted cashews or sesame seeds in place of the peanuts. 
    Feel free to add some veggies to this dish, but do double the sauce and adjust to taste. Some veggies that goes well with this dish are bell peppers, onions, broccoli and cauliflower. 
    Store leftover in the fridge for up to 3 days. 
     
     

    Nutrition

    Calories: 372kcalCarbohydrates: 43gProtein: 17gFat: 16gSaturated Fat: 2gSodium: 518mgPotassium: 531mgFiber: 11gSugar: 8gVitamin A: 93IUVitamin C: 4mgCalcium: 88mgIron: 4mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !
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    Reader Interactions

    Comments

    1. John Evdemon

      January 24, 2021 at 7:32 am

      5 stars
      Absolutely delicious and very easy to make.

      Reply

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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