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.
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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