Vegan kung Pao Chickpeas
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.
Servings 2 people
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
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.
*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.
Calories: 372kcal | Carbohydrates: 43g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Sodium: 518mg | Potassium: 531mg | Fiber: 11g | Sugar: 8g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 4mg