Chinese 4.5
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Cauliflower Kung Pao

Kung Pao is a take away favourite, and this plant based edition ticks so many boxes for flavour, nutrition and simplicity. This will become a staple! Kung Pao is a take away favourite, and this plant based edition ticks so many boxes for flavour, nutrition and simplicity. This will become a staple!

Overview Ingredients Method
Prep time
15 mins
Cook time
20 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian Vegan Vegetarian
Contains
Peanuts, Nuts, Soy, Gluten
Why is this healthy?
Plant
points
High
fibre
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

14g
Protein
535kcal
Calories
30g
Total Fat
56g
Carbs
14g
Sugars
11g
Fibre
133mg
Calcium
10%
 
4mg
Iron
22%
 
140mg
Magnesium
33%
 
1141mg
Potassium
24%
 
1074mg
Sodium
47%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
3.4mg
Vitamin E
23%
 
205mcg
Vitamin B9
51%
 
178mcg
Vitamin A
20%
 
185mg
Vitamin C
206%
 
2.3mg
Zinc
21%
 
201mcg
Vitamin K
168%
 
0.4mg
Copper
44%
 
0.3mg
Vitamin B2
23%
 
6.4mg
Vitamin B3
40%
 
0.9mg
Vitamin B6
53%
 
296mg
Phosphorus
24%
 
Protein: 14g; Calories: 535kcal; Total Fat: 30g; Carbs: 56g; Sugars: 14g; Fibre: 11g; Calcium: 133mg (10%); Iron: 4mg (22%); Magnesium: 140mg (33%); Potassium: 1141mg (24%); Sodium: 1074mg (47%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 3.4mg (23%); Vitamin B9: 205mcg (51%); Vitamin A: 178mcg (20%); Vitamin C: 185mg (206%); Zinc: 2.3mg (21%); Vitamin K: 201mcg (168%); Copper: 0.4mg (44%); Vitamin B2: 0.3mg (23%); Vitamin B3: 6.4mg (40%); Vitamin B6: 0.9mg (53%); Phosphorus: 296mg (24%)
Show more
Why is this healthy?
Plant
points
High
fibre
3+ fruits &
vegetables
Herbs &
spices
Diet
Pescatarian Vegan Vegetarian
Contains
Peanuts, Nuts, Soy, Gluten

Ingredients

Serves 2
Metric Imperial
sesame oil
cauliflower
cut into 2cm florets
red pepper
Swaps: courgette, carrot, green pepper, leek, orange
cut into 2cm pieces
Swaps: red onion, leek, shallot
chopped
dried chillies
you can use chilli flakes instead
Szechuan peppercorns
ground or whole peppercorns
grated
garlic cloves
grated
tamari
hoisin sauce
cornflour
wholegrain rice (cooked)
peanuts
Swaps: sunflower seeds
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Method

1

Gather your ingredients.

2

Heat half the sesame oil in a pan, then add the cauliflower and peppers and cook on a high heat for 8-10 minutes, until slightly charred. Then add half the spring onions with the dried chillies, Szechuan pepper, ginger and garlic and cook for a further 5 minutes.

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