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Vegan Kung Pao w/Roasted Veggies

I love sweet and salty combinations. This is why I like Asian recipes. Popular Kung Pao recipes use chicken. I found other recipes that used a few vegetables, but I like mixing several veggies to stay full longer. Since I love roasted veggies, so I chose to roast them first before mixing in the sauce. I decided to use rice in my recipe, but cauliflower rice works well too.


Stir Fry

3 Garlic cloves (minced)

1 Medium onion (sliced)

1 lb Brussel sprouts (halved)

1 Red pepper (sliced)

1 Green pepper (sliced)

8 oz Mushrooms (sliced)

1/2 cup Roasted/unsalted peanuts

2 cups Rice (cook according to directions on package)

Salt and pepper to taste

Extra Virgin Olive oil

Stir Fry Sauce

1 tbsp Corn starch

1/2 cup Liquid aminos

1/2 cup Water

2 tsp Apple cider vinegar

1 tbsp Hoisin sauce

1 tbsp Brown sugar

2 tsp Garlic chili sauce

pinch Red pepper flakes


  • Preheat over to 425F

  • In a medium bowl, toss veggies with olive oil, salt, and pepper—spread vegetables in a pan and roast in the oven for 20 minutes.

  • Cook rice according to directions on the package.

  • In a pan, heat sesame oil over medium-high heat add garlic cook for 2 minutes, then add cornstarch, liquid aminos, apple cider vinegar, hoisin sauce, brown sugar, garlic chili sauce, water, salt and pepper, red pepper flakes. Stir constantly and allow to come to a boil, turn the heat down, and let thicken. Set aside.

  • Combine roasted vegetables in sauce.

  • Serve over rice and enjoy!

What are your favorite veggies to roast?

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