Best Vegan General Tsos Chickn Recipes

SHORTCUT VEGAN GENERAL TSO'S "CHICKEN"

Shortcut Vegan General Tso's

We embraced a "semi-homemade" spirit in this Vegan General Tso's Chicken recipe, made with vegan chicken nuggets and our signature General Tso's Sauce!

Provided by Kaitlin

Time 40m

Number Of Ingredients 13

Ingredients

1/3 cup Asian vegetable stock ((or low-sodium store-bought vegetable stock))
1 teaspoon dark soy sauce
1 tablespoon soy sauce ((or seasoned soy sauce))
2 teaspoons rice vinegar
1 teaspoon Shaoxing wine ((or cooking sherry))
3 1/2 tablespoons brown sugar
1/4 teaspoon white pepper
1 pound vegan chicken nuggets or tenders
2 cups broccoli florets ((about 1 broccoli crown))
1 tablespoon vegetable oil
4-5 dried red chili peppers ((broken in half if you like extra spice))
3 cloves garlic ((minced))
1 tablespoon cornstarch ((mixed with 2 tablespoons water))

Steps:

Make the sauce mixture by combining the vegetable stock, soy sauces, rice wine vinegar, Shaoxing wine, brown sugar, and white pepper. Set aside. Bake/cook the vegan chicken nuggets according to package instructions.
Bring a pot or wok of water to a boil, and blanch the broccoli for 30 seconds to 1 minute, depending on how crunchy/tender you like your broccoli. Drain and set aside. To keep it super green, you can also transfer the broccoli to an ice bath before draining.
Heat a clean wok or skillet over medium heat. Add 1 tablespoon of oil along with the dried chilies. Cook for a few seconds, and add the minced garlic.
Next, add the prepared General Tso's sauce. Bring to a simmer. Stir the cornstarch into the water to make sure it's fully combined, and slowly stir the cornstarch slurry into the sauce. Simmer for another 30 seconds to allow the sauce to thicken.
Add the nuggets and broccoli, and toss until everything is evenly coated in sauce. Plate and serve immediately with steamed rice!

Nutrition Facts : Calories 385 kcal, Carbohydrate 41 g, Protein 20 g, Fat 16 g, SaturatedFat 4 g, Sodium 939 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving

GENERAL TSO'S VEGAN "CHICKEN"

General Tso's Vegan

Source: Modified from http://eatair.blogspot.com/2006/05/general-tsos-seitan.html This tastes similar to the vegan General Tso's Chicken in the deli section of many Whole Foods Markets. So far, all the meat-eaters to whom I've served it have liked it, usually asking for seconds. The seitan gives the dish a meaty texture, the...

Provided by Gary Loewenthal

Categories Chicken

Time 45m

Number Of Ingredients 18

Ingredients

12 oz seitan (use drained weight if packed in water)
1/2 lb broccoli, chopped (fresh is best; frozen is ok)
1/2 small-to-medium onion, chopped, not too finely
1 tsp minced fresh ginger
3 Tbsp peanut oil (a bit less if using a non-stick pan)
BATTER FOR THE SEITAN:
1/4 c all-purpose flour, rice flour, or spelt flour
2 Tbsp cornstarch
1 tsp egg replacer (such as energ-g)
1/4 tsp baking powder
1/4 c plain unsweetened soy milk
1 Tbsp soy sauce
FOR THE SAUCE:
1/4 c soy sauce
2 Tbsp rice vinegar
3 Tbsp vegetable broth
3 Tbsp sugar or 2 1/4 tbs. agave nectar
2 tsp cornstarch

Steps:

1. In a small bowl, whisk together all the sauce ingredients and set aside.
2. In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce.
3. Tear the seitan into bite-sized pieces, then mix in with the batter.
4. Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. This may take 8-10 minutes. Then remove the seitan from the wok and set aside.
5. Add the remaining 1 Tbs. of oil to the wok, then add the broccoli and onion. Stir-fry for a few minutes. Don't let the broccoli get too soft; it should still retain its color. Add the ginger and cook for another 30 seconds. Add the sauce and cook for another 3 minutes or so until it thickens. When the sauce is almost thick enough, turn the heat to low and stir in the seitan for about a minute.
6. Serve over rice, or over soba or udon noodles.

GENERAL TSO'S TEMPEH RECIPE BY TASTY

General Tso's Tempeh Recipe by Tasty image

Here's what you need: tempeh, cornstarch, paprika, garlic, ginger, sesame oil, rice wine, soy sauce, oil, red pepper flakes, tomato paste, vegetable broth, rice vinegar, honey, sesame seed, cornstarch, water

Provided by Pierce Abernathy

Categories Dinner

Yield 4 servings

Number Of Ingredients 17

Ingredients

16 oz tempeh
¼ cup cornstarch
1 teaspoon paprika
4 cloves garlic, sliced, divided
4 teaspoons ginger, grated, divided
2 tablespoons sesame oil, divided
2 tablespoons rice wine
4 tablespoons soy sauce, divided
¼ cup oil
½ teaspoon red pepper flakes
1 tablespoon tomato paste
¼ cup vegetable broth
1 tablespoon rice vinegar
1 tablespoon honey
sesame seed, optional, to garnish
1 tablespoon cornstarch
2 tablespoons water

Steps:

Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
In the same pan, add in oil and sesame oil on medium-high heat.
Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
Add the tomato paste and vegetable broth, and stir until incorporated.
Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
Enjoy!