Vegan Slow Cooker Kung Pao
This Chinese takeout inspired recipe gets its rich flavor from the mushrooms and rice vinegar as well as a great crunch from the water chestnuts.Gluten-free option* Soy-free option** No oil added option***
Ingredients
Sauce Ingredients
- 3 cloves garlic, minced
- 1 tablespoon (8g) grated ginger
- 1½ cups (355 ml)water
- ¼ cup (60 ml) soy sauce (*use gluten-free or **use coconut aminos)
- ¼ cup (60 m)l seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener
- 2 tablespoons (12 g) vegan chicken-flavored bouillon
- 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 (12 ounces, or 335 g) seitan, store-bought or homemade, 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
Instructions
- 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 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 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
Recipe reprinted with permission from The Vegan Slow Cooker, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot® by Kathy Hester.