Best General Tsos Vegan Chicken Recipes

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

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.