General Tso Goes Meatless

28 Nov

Blog Post #219

Food.

That’s what was on my mind as I traveled home after a long Monday at the office. Food…

I was hungry — pretty sure my blood sugar level was dangerously low — and I couldn’t decide what I was going to make for dinner. I was craving something vegetarian — you know, it’s Meatless Monday, after all.

So… as soon as I walked in the door, and kicked off my boots while shedding my coat, I headed to my laptop and logged into Pinterest to pore over the many recipes I have collected in my “board” Weekday Vegetarian.

After a little distraction (I really can’t resist looking at all latest trends and pinning my favourites) I found a recipe that made my mouth water AND I actually had all most of the ingredients needed to cook up General Tso’s Chickpeas an Asian inspired dish, from the website: Yup.. Its Vegan!

general-tso-chickpeas

I have to admit, that I get great satisfaction whenever I find a recipe, art/craft/sewing project on Pinterest that I actually try to make. I sometimes fear that I am becoming a Pinned Project Hoarder.

As I mentioned, I was out of a few of the ingredients, so I substituted where I could (or thought I could!) and whipped up my version of General Tso’s Chickpeas.

All I have to say about this dish is: “You should have this for dinner tomorrow!”

This recipe is simple to follow and fast — dinner on the table in about 20-30 minutes. Prepping all the ingredients first makes the stir frying a breeze!

Ingredients:

Please Note: my ingredient list is a bit different from the ingredients on Yup; It’s Vegan — because I was missing a few of them. The recipe still turned out and was delicious!

For marinating the chickpeas:
1 tb. soy sauce (or tamari for GF)
1 tb. mirin (or dry sherry)
1 and ½ c. cooked chickpeas (equal to 1 15-oz. can), rinsed and drained (I used 1 19-oz can)

For the sauce:
¼ c. + 2 tb. vegetable broth
1 and ½ tb. tomato paste (I omitted this because I did not have one on hand)
½ tb. natural peanut butter
1 tb. soy sauce (or tamari for GF)
1 tb. rice vinegar
1 tb. + 1 tsp. coconut sugar (or other sugar) (I used a scant tb. of cane sugar)
2 tsp. sriracha or other chili sauce
1 tsp. toasted sesame oil (I was out of this, substituted 1tsp. of organic Asian sesame marinade)
1 tsp. prepared mustard
1 tsp. cornstarch
⅛ tsp. freshly ground black pepper or white pepper

For the General Tso’s chickpeas stir-fry:
~1 tb. neutral oil (I used sunflower seed oil)
¼ of a large onion (or 1 shallot), thinly sliced
1 large broccoli crown, cut into florets
1 red bell pepper, cut into thin strips
1 tsp. minced ginger
2 cloves garlic, minced
General Tso’s sauce (above)
marinated chickpeas (above)
(optional) green onions, sesame seeds, and fresh red onion, for serving
(optional) cooked rice, for serving

Entire recipe including method.

Not only is this dish simple to prepare, it is flavourful and satisfying —  definitely a keeper!

plate-of-food

Delicious!!! Yum!

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