If you like your food on the spicy side, you probably like Kung Pao. It is one of the most popular meals at any Chinese restaurant. It is often loaded with cholesterol and uses flour. Spoon it over a big scoop of rice and now you have gone over your month’s allotment of carbs. Or go a healthier route with low carb kung pao vegetables.
Losing weight might mean giving up some food but you don’t have to give up Chinese food with this low carb kung pao vegetables recipe. You do not need to give up all the foods you like to eat just because you eat low carb. You can improvise, like with this Kung Pao inspired veggie dish that will deliver all the guilt free heat you can take.
Hearty vegetables like cauliflower and brussels sprouts will stand up nicely to the spicy Kung Pao sauce and really fill you up without having to add anything else. If you really need the protein, feel free to toss in some cooked lean chicken breast or cubed tofu.
You can indulge in this dish on its own or with a bowl of cauliflower rice. It is delicious either way.
Low Carb Kung Pao Veggies Ingredients
Making low carb recipes usually means watching the ingredients closely. The goal is to make sure you don’t add any unnecessary carbs to any given recipe. This kung pao veggies recipes really cuts the carbs out of a kung pao chicken recipe. However, this one is nothing but flavor and health and in the best ways possible.
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.
Low Carb Kung Pao Vegetables Recipe
- 1 Large Head Cauliflower Cut into florets
- 1 Lb Brussels Sprouts Cut in half
- 1/2 Cup Avocado Oil
- 1/4 Cup Tamari or Coconut Aminos
- 2 Tbsp Peanut Butter Natural, no sugar
- 2 Tsp Rice Vinegar
- 2 Cloves Garlic Minced
- 3 Tsp Sesame Oil
- 1 Tsp Hot Chili Sauce Or more to taste
- 1 Tsp Dried Red Pepper
- 1 Tsp Powdered Ginger
- 1/4 Tsp Chinese 5 Spice Blend
- 2 Tsp Stevia
- 1/8 Tsp Xanthan Gum
- 3/4 Cup Peanuts 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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