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Vegan Kung Pao Cauliflower

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  • Author: Chuck Underwood
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 2-4 servings 1x
  • Category: Main
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Vegan


Inspired by a recent trip I made to Sequim, Washington where I tried a new restaurant called Dynasty Chinese - I give you my version of Vegan Kung Pao Cauliflower. 


Units Scale
  • 1 med head cauliflower
  • 4 green onions, separated
  • 1 carrot, sliced
  • 3 ribs celery, sliced
  • 1 red bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 3-4 Arbol or Thai dried chiles
  • 3 oz water chestnuts
  • 1/3 cup unsalted peanuts or cashews

Kung Pao Sauce

  • 2 Tbs low-sodium soy sauce
  • 2 Tbs hoisin sauce
  • 2 Tbs mirin (or cooking sherry)
  • 1 Tbs rice vinegar
  • 1 Tbs maple syrup
  • 1 Tbs cornstarch


  1. Whisk all the sauce ingredients together and set aside
  2. Prep all veggies and set aside
  3. Clean cauliflower and break it apart into single florets
  4. Spritz the florets with a little water, season with salt & pepper, and roast in a 425° F oven for 15 minutes
  5. Note:  Can also use an air fryer/toaster oven if you have one
  6. Set cauliflower aside and keep warm
  7. Heat a large saute pan or wok to med-high heat
  8. Stir fry the white onion pieces and the carrot for 1 min
  9. Note:  To keep it fat-free, use water or veg broth to stir fry instead of oil
  10. Add the celery and chiles and stir fry for 30 seconds
  11. Add the bell pepper, garlic, and ginger and stir fry another 30 seconds
  12. Add the water chestnuts, peanuts, and green onions, and stir fry another 30 seconds
  13. Add the cauliflower and sauce and reduce the heat
  14. Fold everything together until the sauce thickens and everything is coated
  15. Serve with your favorite rice