This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
A seriously tasty vegan take on Kung Pao chicken—with cauliflower! Adjust the spice level and veggies to your liking.
- 1 head of cauliflower
- 1/2 tsp Chinese 5 spice
- 1⁄2 tablespoon garlic chili paste
- 1 cup Unsweetened Creamer
- 1 cup cooked noodles of your choice
- 1⁄4 cup soy sauce
- 1 tablespoon black soy sauce
- 1⁄3 cup cornstarch
- 1⁄2 tsp chili flakes
- 5-6 whole dried chiles
- 1⁄2 cup red bell pepper
- 1⁄2 cup green onions
- 1⁄2 cup snow peas
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- top with chopped peanuts
To begin, start by marinating your cauliflower with cornstarch, creamer, chili flakes and Chinese five spice. Set aside.
Next, take your minced onions and minced garlic and sweat out with a drizzle of olive oil - about 3-4 minutes. Add your cauliflower in and let it sauté for another 10 minutes.
Add in your soy sauce, black soy sauce, garlic chili paste and whole dried chiles and let everything mix together. Once everything is incorporated, add in your veggies; snow peas, bell pepper and green onions.
The last step is to add in your cooked noodles, mix well and serve!