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    Home » Asian Vegan Recipes

    Spicy Crispy Kung Pao Cauliflower

    Published: Jan 12, 2016 · Modified: Jan 2, 2019 by Richa 167 Comments

    Jump to Recipe   Print Recipe

    Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice. 

    Jump to Recipe   

    Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. | VeganRicha.com #vegan #appetizer #snack #cauliflower #kungpao #recipe

     Sundays are shaping up for only one thing these days, Gameday! And all that excitement and 4 hours of tv calls for delicious finger food. 

    These crispy kung pao cauliflower bites are just that, crispy, spicy, juicy, hot, and super fun. Bake the cauliflower, make the kung pao sauce.  Arrange the cauliflower in one layer in a serving plate/bowl. Drizzle the sauce just before serving. 

    The dish can also be served with rice or other cooked grains. The recipe is for snack kung pao cauliflower bites. Double the sauce to serve over rice, or if you have a good large cauliflower head. The sauce can get hot depending on the chilies you use. Taste before drizzling over the cauliflower. If too hot, make another batch of the sauce without the chilies and mix. For a quick recipe, toss cauliflower in salt, cayenne and oil and bake until done, or cook in a pan with a splash of water until tender, then toss in the sauce. Serve with a jar of cold water. 🙂


    Whats your favorite spicy gameday food?

    Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. | VeganRicha.com #vegan #appetizer #snack #cauliflower #kungpao #recipe

    Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. | VeganRicha.com #vegan #appetizer #snack #cauliflower #kungpao #recipe

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    Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. | VeganRicha.com #vegan #appetizer #snack #cauliflower #kungpao #recipe

    Recipe Card

    Print Recipe
    4.83 from 56 votes

    Spicy Crispy Kung Pao Cauliflower Recipe

    Crispy Kung Pao Cauliflower. Cauliflower battered and baked and tossed in spicy kung pao sauce. Super hot Appetizer for gameday. Vegan Recipe. Can be gluten-free with gluten-free breadcrumbs. Double the kung pao sauce for larger cauliflower or to serve over rice.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Total Time55 minutes mins
    Course: Appetizer
    Cuisine: Asian
    Servings: 4
    Calories: 189kcal
    Author: Vegan Richa

    Ingredients

    For the Baked Crispy Cauliflower

    • 5 tbsp corn starch or other starch
    • 6 tbsp bread crumbs use gluten-free crumbs to make gf
    • 5 tbsp or more water
    • 1/2 tsp (0.5 tsp) cayenne use a 1/3 tsp for less heat
    • 2 tsp soy sauce
    • 1/4 tsp (0.25 tsp) salt
    • 1/4 tsp (0.25 tsp) roasted sesame oil
    • 1 tsp oil
    • 1 medium head of cauliflower chopped into florets

    For the Kung Pao sauce:

    • 1 tsp oil
    • 8 to 10 (8 to 10 ) dried red chilies chinese red chilies, or arbol or cayenne, or use california red for less heat
    • 1/2 tsp (0.5 tsp) coarsely crushed sichuan peppercorns or use a mix of coarsely crushed black pepper and red pepper flakes
    • 2 to 3 tbsp chopped cashews or peanuts
    • 4 to 5 cloves of garlic minced
    • 1 inch ginger minced
    • 2 tbsp scallions chopped

    Sauce mix

    • 2.5 tbsp low sodium soy sauce/tamari use certified gluten-free sauce to make gf
    • 1.5 to 2 tbsp (1.5 to 1 tbsp) rice vinegar
    • 1 tsp chinese rice wine optional
    • 1 tbsp sugar
    • 1/4 cup (63 ml) + 2 tbsp water use 1/2 cup for more sauce
    • 1 tsp cornstarch

    Instructions

    • Chop up the cauliflower and keep aside. Preheat the oven to 425 degrees F / 220ºc. Mix the cornstarch breadcrumbs, and the rest of the ingredients to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The cornstarch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
    • Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife
    • Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and peppercorns and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing. (For more heat, break some of the chilies into half and add to the skillet.)
    • Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
    • Add in the scallions, and 2 to 3 tbsp finely chopped green peppers or other veggies if using and mix in. Increase heat to medium. Cook for a minute.
    • Mix the sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust salt, sweet and spice. If the sauce is not hot enough, break a few of the chilies open or add in red pepper flakes to taste and mix in.
    • Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
    • To store, store the baked cauliflower and sauce separately. Heat the sauce, pour over the florets. To serve with rice/cooked grains, double the sauce mix and bring to a boil to thicken, toss in the cauliflower and serve immediately over rice.

    Video

    Notes

    Its easy for the sauce to go from mild to super hot with the broken chilies. Whole chilies add a smoked mild heat flavor and you can adjust the heat using pepper flakes later. I usually break half the chilies and use hot cayenne or thai and the sauce easily gets to 5 star heat. 🙂
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Spicy Crispy Kung Pao Cauliflower Recipe
    Amount Per Serving
    Calories 189 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 690mg30%
    Potassium 200mg6%
    Carbohydrates 29g10%
    Fiber 2g8%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 230IU5%
    Vitamin C 30.1mg36%
    Calcium 41mg4%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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    1. Rosalie Covello

      June 29, 2023 at 12:01 am

      5 stars
      I forgot to say I used a different recipe for the cauliflower. It’s the batter by Klunkers Onion Rings and it uses corn meal and masa with spices and dips into Panko crumbs. Yumm.

      Reply
      • Vegan Richa Support

        June 29, 2023 at 7:25 pm

        glad you enjoyed! 🙂

        Reply
    2. Rosalie Covello

      June 28, 2023 at 11:56 pm

      5 stars
      My husband thought it was better than any restaurant! I just wish there was more sauce. Should I just double or triple it?

      Reply
      • Vegan Richa Support

        June 29, 2023 at 7:30 pm

        Wow! Thank you so much for the high praise! I would start with double. You can always add more sauce but can’t take away 😉

        Reply
    3. DJ

      September 05, 2022 at 7:40 pm

      So, I was making this recipe for myself tonight. My carnivore husband who adores Kung Pao chicken said, “wow, that smells really great; maybe I’ll try it.” He loved it! Twice he used the word “superb.” I am still in shock!

      Reply
      • Vegan Richa Support

        September 08, 2022 at 12:42 pm

        Aweseome!

        Reply
    4. Jessica

      March 21, 2022 at 11:28 am

      Question: would this work with store-bought frozen cauli? TYIA

      Reply
      • Vegan Richa Support

        March 23, 2022 at 1:50 pm

        yes you can, and someone commented about that also you could read

        Reply
    5. Desiree

      February 08, 2021 at 4:47 pm

      3 stars
      I too had issues with the batter. The cauliflower was larger, so I increased the batter ingredients, but it just was not right. I used arrow root instead of corn starch. I don’t think the measurements seem enough for a head of cauliflower. It was not crispy, but still tasted great.

      Reply
    6. Lauren

      January 04, 2021 at 12:20 pm

      I’m excited to try this. I semi regularly made Kung Pao Chicken back in the day. Could this work w frozen Cauliflower? Just asking cause I could make it right now without going to the store, if only frozen could work. 🤔

      Reply
      • Vegan Richa Support

        January 04, 2021 at 2:06 pm

        sure! just give them a little pat dry to remove excess moisture so that the batter adheres

        Reply
    7. V

      December 31, 2020 at 8:02 pm

      5 stars
      This was so amazing. I’ll be using this cauliflower with other sauces in the future. Way to go! The batter was very thick after 10 mins so I just added 1/2 cup of water and I only had red pepper flakes (no chiles or peppercorns) and no scallions but it was still Vvery good!

      Reply
      • Vegan Richa Support

        January 01, 2021 at 7:02 pm

        thank you! i’m glad you liked it

        Reply
    8. GloBeaux

      October 29, 2020 at 7:04 pm

      5 stars
      Hi! I made this, and it is to die for – thank you, Richa 💛 Question: would it still be good if I omitted the oil from the batter, or used just the small amount of sesame oil? How about the sauce? Do you think it would be fine without the oil?

      Reply
      • Vegan Richa Support

        October 30, 2020 at 8:02 pm

        Hooray!! Sure – just omit the oil from the batter + breading. Dry toast the nuts and the chilies and set aside. Then saute the garlic and rest in broth and add the chilies and cashews a bit later when adding the mixed sauce.

        Reply
        • GloBeaux

          October 31, 2020 at 5:00 am

          Thank you, Richa!

          Reply
    9. Christine Baughan

      October 21, 2020 at 3:29 pm

      5 stars
      This was so easy to make and really delicious. I will definitely be making it again.

      Reply
    10. Sarah Hedley Hymers

      August 30, 2020 at 11:49 pm

      Hi, this looks delicious – but I’m confused about the second sauce mix listed. What is this for, please? Thanks, Sarah

      Reply
      • Vegan Richa Support

        September 01, 2020 at 12:00 pm

        Thanks Sarah – that is mixed separately in a bowl and added to the simmering sauce – See step 6.

        Reply
    11. Kelly Young

      August 16, 2020 at 11:55 am

      5 stars
      You have no idea how long I’ve been searching for a great Kung Pao sauce only to be disappointed..until I made this one. It is PERFECT. It hits all the criteria that I was searching for but previously missing. I am so glad I found this recipe. Thank you so much!!!

      Reply
      • Vegan Richa Support

        August 16, 2020 at 6:09 pm

        wow – that makes me so happy! thank you kindly

        Reply
    12. Liz

      August 09, 2020 at 7:25 pm

      5 stars
      Excellent!

      Reply
      • Vegan Richa Support

        August 10, 2020 at 7:58 am

        Thank you for the rave review! 🙂

        Reply
    13. Erin Woodward

      April 24, 2020 at 1:02 pm

      5 stars
      This was soooo good! I used crushed red pepper instead of whole ones. I also used a tip from another reviewer who dumped all the cauliflower into the batter and coated that way. Really, really delicious!

      Reply
      • Vegan Richa Support

        April 24, 2020 at 1:14 pm

        So glad you enjoyed it!

        Reply
    14. Terry

      January 05, 2020 at 6:33 pm

      4 stars
      Delicious – this recipe is definitely a keeper!

      Reply
    15. Emiko

      January 04, 2020 at 9:32 am

      5 stars
      It was very tasty. My family loved it. I cooked some extra but it’s all gone!

      Reply
    16. DebiKT

      January 01, 2020 at 7:21 am

      Oh, my…!!! I think 2020 is going to be a yummy and healthy new year using all of your fabulous recipes as my base. Thank you, Richa!

      Reply
    17. Jennifer

      September 10, 2019 at 7:52 pm

      5 stars
      I made Kung Pao chicken for the carnivores in my family and made this version for me. It was very tasty. The cauliflower crisped up just enough in the oven. The paprika added some extra zing. I look forward to trying some of your other plant based recipes. Thanks!

      Reply
      • Richa

        September 10, 2019 at 8:11 pm

        awesome!

        Reply
    18. Chaz

      September 10, 2019 at 10:33 am

      This recipe turns out amazing but it is so much more confusing than it needs to be. Why are there two sauces, both called “sauce” in the instructions?

      Reply
    19. Jessica P

      July 26, 2019 at 6:47 pm

      5 stars
      This will be a new staple. We used jalapeños for spice because we didn’t have the dried red chilies or Sichuan peppercorns and it still had a wonderful flavor. I needed quite a bit more water to make the batter thin enough to dip the cauliflower in. I also think our sauce was a little thicker so I would stir the cauliflower in the sauce to coat it instead of drizzling. Thank you for sharing!

      Reply
      • Elly Lishman

        July 27, 2021 at 11:25 am

        Hi, would like to take this to a party but how far in advance can I cook the cauliflower..?

        Thanks

        Reply
        • Vegan Richa Support

          July 27, 2021 at 12:19 pm

          you could even cook it up to 2 days in advance, just refresh in cold water to stop the cooking and store inthe fridge

          Reply
    20. Nicole

      June 22, 2019 at 10:23 am

      Recipe looks so good! I was wondering if it could possibly be prepared oil free?

      Reply
      • Richa

        July 14, 2019 at 11:06 pm

        yes omit the oil from the batter + breading. Dry toast the nuts and the chilies and set aside. Then saute the garlic and rest in broth and add the chilies and cashews a bit later when adding the mixed sauce.

        Reply
    21. Kennedy

      February 04, 2019 at 4:17 pm

      5 stars
      SO DANG TASTY!! This was seriously amazing!

      Reply
      • Richa

        February 04, 2019 at 11:25 pm

        awesome!

        Reply
    22. Ida Moser

      February 03, 2019 at 4:57 pm

      5 stars
      Fabulous recipe!! The sauce was perfect and same for the crispiness and flavors of cauliflower where I had batter. I had trouble making the breading adhere to the cauliflower uniformly. I used whole wheat Panko and I added extra water but it wasn’t runny. Any suggestions? I’d definitely prepare again but I’d like more uniform breading on the cauliflower. Thanks for all of your fabulous recipes. I have your cookbooks and I refer to those frequently!

      Reply
    23. Donna C.

      January 04, 2019 at 6:36 pm

      I have a peanut and tree nut allergy. Will the recipe be just as good without the nuts? Will any seed substitutions work?

      Reply
      • Richa

        January 04, 2019 at 7:56 pm

        yes, try some sunflower seeds for the nutty flavor

        Reply
    24. Adam

      August 26, 2018 at 1:31 pm

      5 stars
      What a tasty recipe! I’m not usually a cauliflower person, but this is phenomenal! I made double batter and sauce, thinned the batter a tiny bit, and only dipped the floret heads in the batter. I had the perfect amount of batter for this method. This recipe is going in my regular cycle for sure. Thanks!

      Reply
    25. Allie

      June 10, 2018 at 4:00 pm

      5 stars
      I made this tonight and it was so good! I love the sauce. (Because I can’t handle very much heat, I skipped the chilies altogether and halved the chili flakes). I think I would probably halve the cayenne in the batter next time too. But I’m pretty wimpy. 🙂
      I had similar issue with the batter as some commentors above- it didn’t seem very thick but it didn’t really stick to the cauliflower and i ended up having to make a second batch. I was thinking next time I’ll try doing the dry bowl and wet bowl to make it more like a nugget coating and coat dry, wet and back to dry again. I’m thinking I might need to double the batter.
      The sauce was delish- I definitely want to to double that next time so I can really drizzle it on.
      This was so good. Thank you so much for sharing this recipe. (I love that it was baked cauliflower too),

      Reply
    26. Janet

      June 05, 2018 at 1:28 am

      5 stars
      This cauliflower recipe is AMAZING!!!! Sooooo delish! So many yummy flavors…I’ll be making this again and again!

      Reply
    27. Liana

      May 15, 2018 at 3:48 pm

      5 stars
      Hi!
      This recipe is absolutely delicious!
      I made it with arrowroot starch instead of corn. I did add a 1/2 cup of water and reduced the amount of starch to get the same consistency as in the video.
      Such a clever recipe to batter the cauliflower. After baking it, it comes out perfectly! My husband and mother love this recipe!!

      Reply
    28. Monique Heenan

      March 16, 2018 at 8:07 am

      I made this using chunky peanut butter in the place of the peanuts. Sooo delicious!

      Reply
    29. Sharon Herbitter

      February 04, 2018 at 2:10 pm

      5 stars
      This might be my husband’s favorite recipe. Dipping the florets was a pain, though. Instead, I make the batter in a large bowl and just dump the raw cauliflower in it and stir it until each piece is coated. Works great and is so much faster and easier!

      Reply
      • Richa

        February 04, 2018 at 5:43 pm

        Awesome!

        Reply
    30. Anne K Meyer

      January 19, 2018 at 7:32 am

      I have your book and want to try cauliflower. Is there another sauce I could use on the crunchy baked cauliflower?

      Reply
      • Richa

        January 19, 2018 at 10:32 am

        yes you can use the sweet and sour sauce and orange sauce(for less heat), firecracker or buffalo sauces, manchurian sauce (so good), and even peanut sauce. lots of options inthe book

        Reply
    31. Scotty

      December 12, 2017 at 9:45 pm

      5 stars
      This was amazeballs! Thanks for the recipe!!! =)

      Reply
      • Richa

        December 12, 2017 at 11:00 pm

        yay!

        Reply
    32. Babs

      November 09, 2017 at 2:46 pm

      5 stars
      I had saved this recipe some time ago and finally pulled it out and made it for supper. It is very tasty and I really enjoyed it immensely! The crunch and spice were great with that nice umami taste! I doubled the sauce since I served it with rice, but not much was to be had. However, it was more than enough to coat the cauliflower and if there were more sauce it would be too overpowering. It was a hit with my two grandsons, as well. They are not big on vegetables and trying yet another new dish was off-putting for them, but they did agree they liked it! 😉 Another recipe I will put on my “tried and true” list to make again!

      Reply
    33. Mary in Maryland

      October 28, 2017 at 5:14 pm

      5 stars
      Just tried this for dinner as my husband looks for crunchy stuff when we eat out. I subbed flour for the breadcrumbs and needed a little extra water. Delicious. Probably loses crunch when stored, but he seems to be downing the extra cauliflower as he does dishes. I’ve asked for everyday vegan for my birthday, but am recommending it on blogs even before I get it. Is this recipe in the book?

      Reply
      • Richa

        October 28, 2017 at 10:06 pm

        Yes this recipe is in the book. Its modified a bit for super runhy cauliflower bites that you can toss with various sauces like kung pao, orange, sweet and sour, firecracker and more. 🙂

        Reply
    34. JC

      October 03, 2017 at 11:05 am

      Hello

      Like 2 other people in here I could not understand the recipe
      1/4 cup + 1 tbsp corn starch?
      1/4 cup + 2 tbsp bread crumbs?
      1/4 cup + 1 tbsp water?
      What does it mean?
      I saw your answers but left me just as clueless
      Can you be more specific or if possible just put the total amount of the ingredients without the + and adding more

      Example
      1/4 cup of corn starch
      1/4 cup of bread crumbs
      1/4 cup of water

      Or is it
      1 tbsp corn starch
      2 tbsp bread crumbs
      1 tbsp water

      Thank You in advanced !!

      Reply
      • Richa

        October 03, 2017 at 11:09 am

        1/4 cup + 1 tbsp corn starch = 5 tbsp cornstarch
        1/4 cup + 2 tbsp bread crumbs = 6 tbsp breadccrumbs
        1/4 cup + 1 tbsp water = 5 tbsp water.

        i’ll update it in tbsp

        Reply
        • JC

          October 03, 2017 at 1:21 pm

          Perfect I understand it now , Im not a chef so i did not know 1 cup equal 4 table spoons
          It is much clearer
          I appreciate the help

          Thanks!!

          Reply
          • Mary in Maryland

            October 28, 2017 at 5:16 pm

            Actually 1/4 cup (60 cc) equals four tablespoons.

            Reply
    35. Marcus

      October 02, 2017 at 6:39 pm

      This was amazing!!!!!! My sauce didn’t go very far, but it was so easy I just whipped up another batch.

      Reply
    36. Rafael

      September 16, 2017 at 2:08 pm

      Been vegetarian for over 10 years now, and this is without a doubt the best Kung Pao that I’ve had.

      Reply
      • Richa

        September 16, 2017 at 9:46 pm

        Thanks!!

        Reply
    37. Kelli

      September 09, 2017 at 4:53 am

      How would you recommend substituting tofu for the cauliflower in this recipe?

      Reply
      • Richa

        September 11, 2017 at 2:12 pm

        Yes, Press the tofu, cube then toss in the batter and bake. Dress with the sauce and serve.

        Reply
        • Babs

          November 09, 2017 at 2:50 pm

          I’ll try that sometime soon, but I LOVE the cauliflower! Nice to know about using tofu, too.

          Reply
    38. Alexis Concorso

      July 23, 2017 at 4:12 pm

      5 stars
      Great dish! I used Panko instead of plain bread crumbs- I doubled the batter ingredients and quadrupled the amount of water.

      Reply
    39. Rossy Allen

      July 19, 2017 at 10:30 am

      5 stars
      My husband and I made this last night and it was delicious! We did cut open several of the peppers (and even ate a few) so it was rather spicy, but oh so good! Thank you so much for the recipe, we will be making it again!

      Reply
      • Richa

        July 19, 2017 at 11:19 pm

        Awesome! yes once you break the chiles, it can get hot quickly

        Reply
    40. lara

      July 17, 2017 at 3:06 pm

      This was very yummy! Light but rich with flavours will be making this again soon!

      Reply
    41. Terri Nix

      July 05, 2017 at 7:58 pm

      5 stars
      This was really delicious. I had a large cauliflower and tripled the recipe. It was perfect! Everyone loved it. Will make this again for sure. This was our main dish that I served with rice and steamed broccoli. Looking forward to the leftovers tomorrow!

      Reply
    42. Patience Merriman

      February 25, 2017 at 12:13 pm

      Can I make a quicker version of the KP sauce using sriracha and omitting the chili peppers and scallions? Also, I have seen some recipes for this sauce using sesame oil (a taste I like)? Would this work?

      Reply
      • Richa

        February 27, 2017 at 2:25 pm

        You can adjust it with any flavor you like. It will taste fine since most of those flavors go well together, but will not be like this Kung pao sauce flavor profile.

        Reply
    43. Sam

      February 17, 2017 at 2:21 pm

      This is one of my favourite vegan dishes I have ever made!!!!!! Thanks 🙂

      Reply
    44. Claudia Gilbert

      January 30, 2017 at 12:53 am

      We had this for dinner, it was so good! Swap this for tofu and some stir fried veggies over rice, heaven. Thanks for all your recipes. Love love them!

      Reply
      • Richa

        January 30, 2017 at 10:15 am

        Awesome!

        Reply
    45. Heather Lane

      January 28, 2017 at 8:43 am

      I used to eat meat. I used to eat sea creatures. Sushi used to be my favorite “food.” Been vegan for 4 years now and THIS is one of my FAVORITE recipes…definitely the best Kung Pao anything I’ve ever had. I’ve shared it with friends who eat meat and they agree! Share this recipe and bookmark it!

      Reply
    46. Theresa "Sam" Houghton

      January 14, 2017 at 9:47 am

      Wow, this sounds so delicious! I would eat it as a meal with some sauteed veggies and rice. 😀

      Reply
    47. Mychal

      January 03, 2017 at 7:25 am

      This looks fantastic! Can I use panko breadcrumbs instead of regular bread crumbs?

      Reply
      • Richa

        January 03, 2017 at 11:15 am

        yes!

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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