The spicy Szechuan dish, Kung Pao is one of the more popular dishes on any Chinese restaurant menu. 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, 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 even miss the meat.
Since this is a vegan dish, it is perfectly suited for any 2B Mindset meal. In a restaurant, Kung Pao can have a diet killing 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.
2B Mindset Kung Pao Veggies Ingredients
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 important ingredient in this dish. These ingredients come together in the perfect way.
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.
2B Mindset Kung Pao Veggies
- 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
- 3/4 Cup Peanutes Chopped
- 1/2 Cup Green Onion Sliced
- 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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