Kung Pao Cauliflower From Your Slow Cooker!

Prep Time: 20 minutes Cook Time: 8 hours Servings: Yield: 4 servings Source:

Ingredients

SAUCE INGREDIENTS

3 cloves garlic, minced1 tablespoon (8 g) grated ginger

1½ cups (355 ml) water

¼ cup (60 ml) soy sauce (*use gluten-free **use coconut aminos)

¼ cup (60 ml) 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

SLOW COOKER 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 (page 238), 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

Directions

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

Gluten-free option Soy-free option No oil added option

Nutrition

Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates