Best Vegan General Tsos Chickn Recipes

General Tso's Vegan

Provided by Gary Loewenthal

Categories Chicken

Time 45m

Number Of Ingredients 18

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.

Vegan General Tso's Chick'n image

Provided by Juliana Hale

Time 30m

Yield 6

Number Of Ingredients 17

2 (10 ounce) packages frozen meatless chicken nuggets (such as MorningStar Farms®)
1 tablespoon peanut oil
2 stalks green onions, chopped, white and green parts separated
6 whole dried red chiles
1 clove garlic, minced
1 orange zest
½ cup white sugar
¼ cup reduced-sodium soy sauce
3 tablespoons low-sodium vegetable broth
1 tablespoon rice vinegar
2 teaspoons sesame oil
½ teaspoon ground ginger
¼ teaspoon water
2 teaspoons cornstarch
3 cups hot cooked brown rice
3 cups steamed broccoli
2 teaspoons toasted sesame seeds, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
Bake in the preheated oven for 7 minutes. Flip nuggets and continue to bake until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
While the nuggets are cooking, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, red chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.
Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.
Whisk together water and cornstarch in a small bowl; stir into the sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.
Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 59.9 g, Fat 22.1 g, Fiber 5.4 g, Protein 18.7 g, SaturatedFat 3 g, Sodium 925.6 mg