Easy Vegan Kung Pao Brussels Sprouts

Easy Vegan Kung Pao Brussels Sprouts taste so much like their counterparts.
 
I like that this Kung Pao Brussels Sprouts recipe tastes like an even mix of sweet and spicy with a bit of a tang.
 

 

Easy Vegan Kung Pao Brussels Sprouts

 
This is a Kung Pao recipe that is not made with meat or poultry.
We are using Brussels sprouts instead of meat or poultry to make this recipe.
 
Did you try my Easy Teriyaki Tofu Lettuce Wraps recipe?
 
That is another Asian inspired recipes.
Both this Kung Pao and that lettuce wrap recipe are vegan as well.
 

Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..

You may be wondering what exactly Kung Pao means.

You have probably seen Kung Pao Chicken on a menu somewhere.
This is because Kung Pao Chicken is a popular meal.
 
Kung Pao Chicken is a popular Sichuan meal.
 
By definition, Kung Pao refers to chicken that is stir-fried with vegetables and peanuts.
Kung Pao chicken is also a spicy dish, which is what some folks like about it.

 

People ask what is Kung Pao sauce made of.

 
It really is the sauce that makes this recipe so recognizable as being ‘Kung Pao’.
The sauce is made with soy sauce, vinegar with specific seasonings.
 

We are adding rice wine vinegar as it has a bit of acidity to cut through the saltiness in the sauce.
Also, garlic chili paste adds the spiciness that we all know and love in Kung Pao sauce. Lastly, it is the grated ginger that serves as a key flavor to the sauce.

 

 

Tips for making homemade Kung Pao.

 
For this recipe I am using standard (1”)sprouts. To prepare the sprouts you will need to trim off the ends and remove any discolored leaves before slicing the sprouts in half.
 

Here are some more great tips for you.
 

1. I am using honey to sweetened this recipe and to help balance out the spicy flavors. Strict vegan folks can use maple syrup (about half although, I would taste to be sure).
2. Soy sauce is used in this recipe. Viable alternatives include low sodium soy sauce, tamari, or coconut aminos.
3. The sauce in this recipe is thickened with cornstarch. It can be thinned by using a small amount of water.

 

How to prepare Brussels sprouts.

 
The Brussels Sprouts will need to be cooked our baked before adding them to this recipe.
I mentioned above that they sprouts should be halved and the stems trimmed.
 
The sprouts can be baked or boiled.

 
To bake the sprouts, line a rimmed baking sheet with foil, toss the sprouts in ⅓ cup of oil, and bake them in a preheated oven (400) for 20-25 minutes, rotating or stirring every 10 minutes.
For boiling, add the sprouts to a pot of boiling salty water and cook for two to three minutes or until they are bright green in color.
 

How to serve Kung Pao Sprouts.

 
These tasty brussels sprouts are often served with peanuts on top.
The peanuts add some texture to the appearance to the dish as well as a bit of crunch and flavor.
 

Jump to Recipe
 
By the way, while you are here you may also be interested in these ideas.

• Vegan Raspberry Sandwich Cookies
• Maple Roasted Carrots
• Vegan Beer Batter Cauliflower Tacos
• Chipotle and Roasted Pepper Hummus
• Vegan Sweet Potato Chocolate Cake
• Roasted Brussels Sprouts with feta.
• Vegan Sweet Potato Fudge
• Mediterranean Diet Falafel Bowl

 

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About this recipe made with Brussels Sprouts.

This is a copycat version of the popular P.F. Chang’s Kung Pao Brussel Sprout.
To make this recipe you will need to pre-cook or bake your sprouts.

The recipe itself is made on a stove.

My recipe uses a cast iron skillet as this kind of skillet hold the heat well and evenly.
An alternative to this skillet that you can use would be a wok.
 

Ingredients needed to make Kung Pao Brussel Sprouts

 

• Brussels Sprouts- 2 pounds. The sprouts shout be halved and the stems and bad leaves removed. Cook or bake the sprouts as indicated above.
• Olive Oil– 1 tablespoon.
• Sesame Oil– 1 tablespoon.
• Soy Sauce– 1 tablespoon (alternative listed above).
• Water- ½ cup.
• Rice Wine Vinegar– 2 tablespoons.
• Honey– 1 tablespoon or maple syrup ½ to ¾ tablespoon.
• Cornstarch– 1 tablespoon.
• Garlic Chili Paste– ¾ teaspoon.
• Ginger- 1 teaspoon, grated.
• Garlic- 2 cloves, minced or chopped.
• Nuts- ⅓ cup roasted, chopped, and salted for topping.

 

 

How to make this recipe for Easy Vegan Kung Pao Brussels Sprouts

 

• Prepare the brussels sprouts as indicated above. Drain (if boiled) the sprouts and allow to sprouts to cool to touch while you work.
• Heat a large cast iron skillet over medium heat with the the olive oil and sesame oil until fragrant. Place the sprouts, cut side down in a single layer, on the pan. Cook the sprouts until a brown crust forms (around two to three minutes). Flip the sprouts over and cook for an additional two minutes, or until they are tender on the inside and crisp on the outside. Transfer the sprouts to a clean plate.
• To make the sauce, in a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, garlic chili paste, garlic, and ginger. Then pour the sauce into the pan and cook over medium heat until the sauce has thickened (about two minutes).
• To combine the ingredients, place the resting sprouts back into the pan with the sauce. You can then turn off the heat and stir or toss the sprouts in the sauce.
• Serve your Kung Pau Brussels Sprouts with some chopped nuts on top.
• Leftovers can be can be stored in an airtight container in the refrigerator for up to two days.

 

Thanks so much for visiting!

 
If you decide to make this recipe, please stop back and let me know how it turned out for you. Also, if you have any tips or tweaks to the recipe to share, please do so in the comment section below. My readers like to stop by periodically for updates on the recipes. Reading the comments below is helpful to these readers and hopefully to you too!!
 
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Happy baking, eating, and enjoying life!
 
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
 

Easy Vegan Kung Pao Brussels Sprouts, a simple and tasty vegetable recipe inspired by P.F. Chang’s popular dish.