Vegan Kung Pao Cauliflower with Noodles Recipe

One of my favorite dishes to order from take-out is Kung Pao Chicken.  So when Studhubs and I decided to participate in #Veganuary I thought it would be fun to create a vegan version.  That is how this delicious Kung Pao Cauliflower with Noodles was born.  

All of the great flavors of your traditional Kung Pao Chicken with none of the meat, this recipe is a real crowd pleaser!  I know you're gonna love it so...

Let's Get Started!


For this simple Vegan Kung Pao Cauliflower with Noodles recipe you will need a few simple ingredients.

• 2 12 oz. bags of Frozen Cauliflower 
• 1 Red Bell Pepper, large dice
• 1 Green Bell Pepper, large dice
• 1 Onion, diced
• 6 Cloves of Garlic, minced
• 1/2 lb of Spaghetti Noodles
• 1/4 cup Water
• 1/4 cup Low Sodium Soy Sauce 
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Maple Syrup (or brown sugar)
• 1 tsp Sesame Oil
• 1 tsp Ginger, fresh or ground
• 1 Tbsp Cornstarch
• Salt and Pepper, to taste
• Black Sesame Seeds, for topping
• Scallions, sliced 

To begin you will need to bring a pot of salted water to a boil and cook the spaghetti noodles according to the instructions on the package.  

Next place a large skillet over high heat and add a little oil.

Once the pan is hot add the frozen cauliflower.

I like using frozen for this because of the texture you get.  If fresh is more your style add that to the pan, add 1/4 cup water, place the lid on the pan and steam for 5 minutes.

Season with salt and...

pepper.

Allow the cauliflower to cook until it because golden brown and tender, about 5-8 minutes.

While the cauliflower is cooking you can combine the water, soy sauce, maple syrup, sesame oil, ginger, and cornstarch in a small bowl and whisk together.

This is how you want your cauliflower to look.

Once it has reached this point remove it from the pan.

Now add the bell peppers and onion to the pan.

Sauté 2-3 minutes until soft and tender.

Add the minced garlic to the pan.

Cook just long enough to smell the garlic in the pan, maybe 1 minute.

Return the cauliflower to the pan.

Turn off the heat and add the sauce.

Stir the sauce into the veggies and allow it to thicken.

Add the fully cooked and drained noodles to the pan.

Toss in the sauce, top with some sesame seeds and sliced scallions and you are ready to eat!

This Vegan Kung Pao Cauliflower with Noodles recipe was absolutely delicious!  I didn't really miss the chicken at all and my king of carnivores husband asked for seconds!  If you are wanting to go more plant-based or just practice meatless Mondays in general, this is definitely the way to go, so get in the kitchen and give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Yield: 4-6

Author: Mandee Pogue

Vegan Kung Pao Cauliflower with Noodles Recipe

This Vegan Kung Pao Cauliflower with Noodles recipe has all of the great flavors of your favorite take out with none of the meat! You're gonna love it, so give it a try tonight!

prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

• 2 12 oz. bags of Frozen Cauliflower
• 1 Red Bell Pepper, large dice
• 1 Green Bell Pepper, large dice
• 1 Onion, diced
• 6 Cloves of Garlic, minced
• 1/2 lb of Spaghetti Noodles
• 1/4 cup Water
• 1/4 cup Low Sodium Soy Sauce
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Maple Syrup (or brown sugar)
• 1 tsp Sesame Oil
• 1 tsp Ginger, fresh or ground
• 1 Tbsp Cornstarch
• Salt and Pepper, to taste
• Black Sesame Seeds, for topping
• Scallions, sliced

instructions:

How to cook Vegan Kung Pao Cauliflower with Noodles Recipe

1. To begin bring a pot of salted water to a boil and cook the spaghetti according to the instructions on the package.  
2. Next place a large pan over high heat and add a little oil. 
3. Place the frozen cauliflower into the pan, season with salt and pepper, and cook until tender and golden brown.  About 5-8 minutes.  
4. While the cauliflower is cooking, mix together the water, soy sauce, maple syrup, sesame oil, ginger and cornstarch in a small bowl and whisk together.  
5. Once the cauliflower is tender and golden brown remove from the pan. 
6. Add the bell peppers, onion and garlic to the pan and cook for 2-3 minutes until tender and fragrant.  
7. Return the cauliflower to the pan and turn off the heat.  Pour the sauce over the vegetables and allow it to thicken.  
8. Add the cooked and drained noodles to the pan and toss everything in the sauce. 
9. Top with sesame seeds and sliced scallions.
10. Serve and Enjoy!

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