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Make some healthy changes to Kung Pao and keep the “veggies most” focus of this eating plan in mind. If you do, you can cook up a 2B Mindset Kung Pao veggies recipe that will satisfy your Chinese takeout craving and your Plate It meal requirements.
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The spicy Szechuan dish, Kung Pao, is one of the most popular dishes on any Chinese restaurant. It is also definitely not on the 2B Mindset plan, at least not in its original form.
You can take the kung pao from kung pao chicken, remove the chicken, and add healthy vegetables to make a delicious 2B Mindset recipe for kung pao veggies.
Start by replacing the typically fried chicken or tofu with simple vegetables like cauliflower and brussels sprouts. This is the groundwork for the 2B Mindset Kung Pao veggies recipe.
They are hearty enough to fill you up, and you will not miss the meat. Since this is a vegan dish, it is ideally suited for any 2B Mindset meal. In a restaurant, Kung Pao can have a diet that kills the amount of fat, calories, and cholesterol.
With this revamp, keeping 2B Mindset guidelines in mind, you can enjoy the spicy goodness of Kung Pao without any guilt.
This Kung Pao recipe requires veggies. You can use almost any veggies you’d like. However, we used cauliflower in this recipe. Cauliflower is the easiest to use and resembles the texture of chicken.
You can also add brussels sprouts, avocado oil, tamari, rice vinegar, garlic, hot chili sauce, and Chinese 5 spice. The 5 spice might be the most essential ingredient in this dish.
These ingredients come together perfectly.
Directions
Preheat the oven to 400 degrees.
Wash and dry the brussels sprouts and cauliflower. Toss the vegetables in the avocado oil until coated. Arrange them in a single layer on a baking sheet. Bake for 20 minutes.
While the veggies are baking, add all remaining ingredients (except the peanuts and green onion) to a saucepan over medium heat and whisk together until well combined and thickened. Set aside.
Once the veggies are cooked, transfer them to a large mixing bowl and pour the sauce over them. Stir gently to coat the veggies.
Serve with chopped peanuts and green onions.
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2B Mindset Kung Pao Veggies
You can take the kung pao from kung pao chicken, remove the chicken, and add healthy vegetables to make a delicious 2B Mindset recipe, kung pao veggies.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Main Course, Main Dish
Cuisine: Chinese
Servings: 4 People
Ingredients
- 1 Large Head of Cauliflower Cut into Florets
- 1 Lb Brussels Sprouts Cut in Half
- 1/2 Cup Avocado Oil
- 1/4 Cup Tamari or Coconut Amino
- 2 Tbsp Peanut Butter Natural, No Sugar
- 2 Tsp Rice Vinegar
- 2 Cloves Garlic Minced
- 3 Tsp Sesame Oil
- 1 Tsp Hot Chili Sauce More or Less to Taste
- 1 Tsp Dried Red Pepper `
- 1 Tbsp Powdered Ginger
- 1/4 Tsp Chinese 5 Spice Blend
- 2 Tsp Stevia
- 1/8 Tsp Xanthan Gum
For Topping
- 3/4 Cup Peanutes Chopped
- 1/2 Cup Green Onion Sliced
Instructions
Preheat the oven to 400 degrees.
Wash and dry the brussels sprouts and cauliflower. Toss the vegetables in the avocado oil until coated. Arrange them in a single layer on a baking sheet. Bake for 20 minutes.
While the veggies are baking, add all remaining ingredients (except the peanuts and green onion) to a saucepan over medium heat and whisk together until well combined and thickened. Set aside.
Once the veggies are cooked, transfer them to a large mixing bowl and pour the sauce over them. Stir gently to coat the veggies.
Serve with chopped peanuts and green onions.
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