Vegan Kung Pao Mushrooms

Vegan Authentic Kung Pao Mushrooms. This classic Chinese dish is one of my go-to recipes when I crave a hearty, satisfying but also simple and healthy meal. If you don't like mushrooms, sub in cauliflower, broccoli or any other veggie you desire! It's that easy!

The Recipe

Vegan Kung Pao Mushrooms (serves 2 as a main dish with rice)

Ingredients

16 ounces / 454 g of mushrooms

1 tablespoon vegetable oil

1 garlic clove, finely chopped

1 inch / 2.5 cm fresh ginger, finely chopped

10 dried chilies, deseeded and chopped

3 spring onions, chopped

1 teaspoon rice vinegar

1 teaspoon Chinese chili garlic sauce

3 tablespoons roasted peanuts (sub in cashews)

2 tablespoon soy sauce or more to taste

Instructions

1. In a pan heat 1 tablespoon of oil. Add chopped ginger, garlic and mushrooms and cook for about 15 minutes on medium heat.

2. Add chilis and spring onions and cook for another 5 minutes.

3. Add peanuts, rice vinegar, chili sauce and soy sauce and cook for a few minutes until everything is well combined.

4. Serve with rice if desired. ENJOY!