Vegan Kung Pao Cauliflower – Instant Pot

Vegan Kung Pao Cauliflower – Instant Pot recipe is easy to make.

I like that this vegan kung pao recipe tastes sweet and spicy just like the chicken version tastes.

Vegan Kung Pao Cauliflower – Instant Pot

This recipe is based on the Kung Pao Chicken dish.
However, this Kung Pao is made with cauliflower and is also made with vegan ingredients.

Did you try my Vegetable Stir Fry with Shirataki Noodles?

That stir fry recipe is another great tasting adaptation of a popular dish.
While this recipe uses cauliflower, that recipe feature low carbohydrate noodles.

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..

People often ask what does Kung Pao Sauce taste like.

Kung Pao Sauce is that one sauce that has something in common with most of the other sauces.
That is, Kung Pao sauce has a little bit of everything in it.

While Kung Pao sauce is not really extreme to any flavor, it is flavorful just the same.

That is, Kung Pao has a bit of everything. Kung Pao is sweet, spicy, sour, and flavorful all at the same time.

You may be wondering is Kung Pao vegan.

Let me start by saying that anything is as vegan as the ingredients that go into it. That is, if all of the ingredients in a a recipe are vegan, then the recipe itself is vegan too.

Kung Pao is commonly made with chicken.

As a result, Kung Pao is not vegan. However, in this recipe we are using cauliflower instead of the chicken.

Tips for making this vegan recipe.

This recipe for Kung Pao Cauliflower is relatively calm. However, you can amp up yours by adding dried chilis (two to four as desired) .

Here are some more great tips for you.

1. Since this recipe is made in an instant pot, we will not be breading the cauliflower. Not breading the cauliflower makes this recipe friendlier to other diets besides the vegan diet.
2. While I am using cauliflower, you could personalize your dish by adding other vegetables. Chopped carrots and pea pods are nice choices.
3. This Kung Pao Cauliflower can be served just like the regular chicken version. You can serve this dish over rice, vermicelli or udon noodles for example.

How to prepare cauliflower.

Select a cauliflower that has a firm and compact head. The florets on the head should be very white, without spots, with a fine and tight grain.

To prepare the cauliflower you should rinse it under cold water.

Remove the leaves from the head. Then break off the cauliflower into florets.

How to store left over Kung Pao cauliflower.

Leftovers should be stored in an airtight container.
If properly stored and refrigerated, it should keep for up to a few days.

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

• Easy Vegan Kung Pao Brussels Sprouts
• Vegan 3 Layer Brownies
• Easy Vegan Mug Brownie
• Vegan Sweet Potato Chocolate Cake
• Chipotle and Roasted Pepper Hummus
• Vegan Sweet Potato Muffins
• 4 Ingredient Date Balls
• Vegan Strawberry Crumble Cake

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About this instant pot recipe.

This is a vegan version of cauliflower that is prepare in a kung pao style.
That is, the cauliflower is cooked in a version of kung pao sauce.

To make this you will need an instant pot.

This is a quick and easy recipe to make as a result.
You are welcome to adjust the sauce ingredients as desired to your taste.

Ingredients needed to make this cauliflower recipe.

Please make sure that the ingredients that you are using are indeed vegan in order to make sure that your results are vegan.

• Cauliflower- 1 head. The cauliflower should be rinsed and broken into florets.
• Ginger Powder– 1 teaspoon.
• Garlic Powder– 1 teaspoon.
• Brown Sugar– 1 tablespoon.
• Water- ½ cup.
• Soy Sauce– 3 tablespoons.
• Hoisin Sauce– 1 tablespoon.
• Rice Vinegar– 1 tablespoon.
• Roasted Sesame Oil– 1 teaspoon.
• Cornstarch– 2 tablespoons.
• Additional water- 2 tablespoons.
• Optional- peanuts (½ cup), Chopped Green Onions, and dried chili peppers.

How to make Vegan Kung Pao Cauliflower – Instant Pot recipe.

• Prepare the cauliflower as indicated. Place the cauliflower into the bowl of the instant pot.
• In a small bowl, use a whisk or a fork to combine the ginger, garlic, the half cup of water, soy sauce, hoisin sauce, brown sugar, rice vinegar, and the sesame oil. Pour this over the cauliflower and toss the cauliflower in it.
• Close and lock the lid on the instant pot. Set the steam valve Sealing. Cook on manual, high pressure for two minutes. The release the pressure immediately.
• Carefully open the lid and scoop out the cauliflower, placing it into a large bowl.
• Set the pressure to sauté mod. Then in a small bowl whisk together the cornstarch with the remaining water (two tablespoons) before transferring it to the pot with the leftover ingredients. Simmer until the sauce thickens (one to two minutes).
• Top the cauliflower as desired with peanuts, green onions or the dried chili peppers.

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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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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

Vegan Kung Pao Cauliflower – Instant Pot recipe. A tasty alternative to chicken, this easy meal features that same great taste!