Kung Pao from the Vegan Slow Cooker Cookbook

 
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Who else loves their slow cooker?

I love my crockpot, especially during the school year and especially during the winter months! There is something very comforting about knowing that after a busy day of work and kids activities, dinner is waiting and ready at home!

The Vegan Slow Cooker Cookbook

This is the perfect cookbook for those who love to crockpot! It contains 160 recipes that are full of flavor and perfect to just set and go. From soups to main dishes to even desserts, this book is perfect for the slow cooked lifestyle.

Besides the Kung Pao recipe we are sharing, check out these other great recipe reviews from the book:

Grab this cookbook by Kathy Hester at the Amazon link here

Kung Pao for the Slow Cooker

This recipe caught my eye to review as I have not had Kung Pao since my pre-vegan days! In fact, I can’t even recall the last time I had Chinese take out!

We had a busy weekend of basketball and some friends over, so I knew it would be perfect to have this waiting at home after a busy Saturday.

With a little vegetable chop prep session the night before, I threw this easily together in the morning before heading out for an 8 a.m. basketball game.
All the spices for this recipe are ‘normal’ and easily picked up from your local grocery store. Soy sauce, seasoned rice vinegar and red pepper flakes are combined with garlic and broth for a flavorful sauce.

Seitan, Chickpeas, Cauliflower – You Have Options!

While this recipe calls for seitan, it gives you the option to use cauliflower, chickpeas or tofu. I had cauliflower and chickpeas on hand, so I used a little of each of those.

This recipe can also be made gluten free, soy free and oil free!

I love how all the recipes in the Vegan Slow Cooker give you options to make the recipe fit for you – with still great results!

Don’t Forget the Garnishes!

We really though what made this recipe shine was garnishing it with green onions and peanuts. The crunch of peanuts along with the crunch from the water chestnuts, really satisfy!

If you like a little more spice, we recommended drizzling with hot sauce or stirring in some chili paste. That really brings out the flavor.

We served this dish with sticky jasmine rice – which really soaks up the sauce!

If you make this recipe we would love to know! Tag us @badtothebowl and let us know how you like it!
xo, Sarah

Kung Pao Reprinted from The Vegan Slow Cooker, Revised and Expanded By Kathy Hester, published by Fair Winds Press
SAUCE INGREDIENTS
3 cloves garlic, minced 1 tablespoon (8 g) grated ginger
1½ cups (355 ml) water
¼ cup (60 ml) soy sauce (**gluten free – use coconut aminos)
¼ cup (60 ml) seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener
2 tablespoons (12 g) vegan chicken flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon (page 237 of cookbook)
¼ to ½ teaspoon red pepper flakes
INGREDIENTS
1 bell pepper, cored and diced
5 ounces (140 g) mushrooms, diced
1 can (8 ounces, or 225 g) water chestnuts, drained and diced
1 package (12ounces, or 335 g) seitan, store bought or homemade (page 238 of cookbook), diced (*sub 1½ cups chickpeas, cauliflower florets, or pressed tofu)
BEFORE SERVING INGREDIENTS
2 to 3 tablespoons (16 to 24 g) cornstarch
2 tablespoons (30 ml) sesame oil (*** leave out to make oil free)
Steamed rice, for serving
Chopped peanuts, for serving
DIRECTIONS
The night before:
To make the sauce: Combine all the sauce ingredients and store in an airtight container in the fridge.
Store the cut up bell pepper, mushrooms, water chestnuts, and seitan (or substitutes)
in an airtight container in the fridge.
In the morning:
Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low for 7 to 9 hours.
30 minutes before serving:
Turn up slow cooker to high. Make a thickener by mixing
the cornstarch with some of the cooled sauce from the slow cooker in a small cup, then add it back to the slow cooker. Right before serving, stir in the sesame
oil. Serve over steamed rice, and top with the peanuts.
Yield: 4 servings
Equipment: 4 quart slow cooker
Cooking time: 7 to 9 hours on low

 

Kung Pao from the Vegan Slow Cooker Cookbook

Reprinted from The Vegan Slow Cooker, Revised and Expanded By Kathy Hester, published by Fair Winds Press

Ingredients

  • 3 cloves garlic, minced

  • 1 tablespoon (8 g) grated ginger

  • 1½ cups (355 ml) water

  • ¼ cup (60 ml) soy sauce (**gluten free – use coconut aminos)


  • ¼ cup (60 ml) seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener

  • 2 tablespoons (12 g) vegan chicken flavored bouillon or 4 tablespoons (24 g) DIY Golden Bouillon (page 237 of cookbook)

  • ¼ to ½ teaspoon red pepper flakes

  • 1 bell pepper, cored and diced

  • 5 ounces (140 g) mushrooms, diced

  • 1 can (8 ounces, or 225 g) water chestnuts, drained and diced

  • 1 package (12ounces, or 335 g) seitan, store bought or homemade (page 238 of cookbook), diced (*sub 1½ cups chickpeas, cauliflower florets, or pressed tofu)

  • 2 to 3 tablespoons (16 to 24 g) cornstarch

  • 2 tablespoons (30 ml) sesame oil (*** leave out to make oil free)

  • Steamed rice, for serving

  • Chopped peanuts, for serving

Directions

  • Make sauce the night before: Combine all the sauce ingredients (garlic through red pepper flakes) and store in an airtight container in the fridge.
  • Store the cut up bell pepper, mushrooms, water chestnuts, and seitan (or substitutes) in an airtight container in the fridge.
  • In the morning: Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker. Cook on low for 7 to 9 hours.

  • 30 minutes before serving: Turn up slow cooker to high. Make a thickener by mixing the cornstarch with some of the cooled sauce from the slow cooker in a small cup, then add it back to the slow cooker.
  • Right before serving, stir in the sesame oil. Serve over steamed rice, and top with the peanuts.

Notes

  • Yield: 4 servings
    Equipment: 4 quart slow cooker
    Cooking time: 7 to 9 hours on low

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