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Dinner, Lunch, Main Course
Vegan Kung Pao
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
6
people
Author:
Alpa Jain
Vegan kung pao chickpeas is a gluten-free and kid-friendly Chinese recipe made with stir fry vegetables, spicy sauces, and chickpeas. Check out how to make it at home in under 30 minutes.
Equipment
Instant Pot 3 qt
Ingredients
▢
½
cup
Chickpeas
(soaked for about 8 hrs, or use 1 can canned chickpeas)
▢
1
tablespoon
Sesame oil
▢
½
teaspoon
Salt
(to taste)
▢
1
cup
Water
▢
½
tablespoon
Organic cane sugar
▢
¼
cup
Roasted Peanuts
▢
¼
cup
Raw cashews
▢
1
Whole Red Chili
Vegetables
▢
1
Red bell pepper
(cubed)
▢
1
Yellow bell pepper
(cubed)
▢
1
Green bell pepper
(cubed)
▢
½
cup
Mushrooms
(sliced, fresh or canned)
▢
1
Carrot
(diced)
▢
½
cup
Baby corn
(cut)
▢
3
Scallions
(chopped)
▢
½
cup
Chestnuts
(sliced)
Condiments
▢
2
tablespoon
Dark soy sauce
(or tamari sauce for gluten-free)
▢
1
teaspoon
Chili sauce
(or to taste)
▢
1
teaspoon
Garlic paste
▢
1
teaspoon
Vinegar
▢
1
teaspoon
Sriracha sauce
(optional)
Cornstarch slurry
▢
1
tablespoon
Corn starch
▢
3
tablespoon
Water
Instructions
Pressure-cook chickpeas (skip if using canned chickpeas)
Add water and soaked chickpeas in the Instant Pot and pressure cook for 18 minutes on high-pressure mode.
Let pressure release naturally for 10 minutes and then release the remaining pressure.
Saute vegetables
Heat a skillet or wok on medium-high heat.
Add sesame oil, once heated add whole dry red chili, peanuts, cashews, and garlic paste and saute for a few seconds.
Add bell peppers, carrots, mushrooms, chestnuts, the white portion of scallions, and baby corn, and saute all vegetables until crunchy.
Add salt, sugar, 1 tablespoon of soy sauce and ½ teaspoon chili sauce, sriracha sauce (optional), and vinegar and mix well.
Make corn starch slurry
Add water and corn starch and mix well.
Make kung pao chickpeas
Add the cooked chickpeas and the liquid and let it simmer for a minute. (If using canned chickpeas, add ¼ cup water and the chickpeas)
Add the cornstarch and water mixture to thicken the sauce.
Give it a good mix, garnish with chopped scallions and roasted peanuts.
Notes
If using
dry
chickpeas
without soaking, it will take about 45-50 minutes of pressure cooking. Check out
how to cook chickpeas in the instant pot
.
Nutrition
Calories:
160
kcal
(8%)
|
Carbohydrates:
23
g
(8%)
|
Protein:
6
g
(12%)
|
Fat:
6
g
(9%)
|
Saturated Fat:
1
g
(6%)
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
598
mg
(26%)
|
Potassium:
405
mg
(12%)
|
Fiber:
4
g
(17%)
|
Sugar:
5
g
(6%)
|
Vitamin A:
2583
IU
(52%)
|
Vitamin C:
87
mg
(105%)
|
Calcium:
34
mg
(3%)
|
Iron:
1
mg
(6%)