Sweet and crunchy Kung Pao Chickpea

I hope you all had happy holidays and had an awesome beginning of the new year. I know it has been very quiet on the blog the last month, but I have had back to back flu the past month. I would get well for a couple of days and then I would get sick again.

But now it seems to be better, so it’s time to get busy.

I have been cooking and taking pictures so I just need to write and upload for you guys.

Tonight I made Kung Pao Chickpea.

kung pao chickpea easy low fat healthy vegan gluten free vegetables cheap

Vegan and healthy Kung Pao chickpea

I have been craving Asian the past week, and today I just had to make something from the Asian kitchen.

Since Theis and I would be home late, I decided to prepare the sauce and marinade beforehand, chop the vegetables Рso it only took 15 minutes from when I came home, to when food was on the table.

It’s yummy.

Very sweet and spicy and also crunchy.

This definitely falls into the “sweet dinner” category.

So very kiddo-friendly.

And completely low fat.

kung pao chickpea easy low fat healthy vegan gluten free vegetables cheap

 

This vegan version of Kung Pao is a cheap and fast dinner

This version of Kung Pao is low fat and vegan. The Kung Pao sauce is homemade.

And then this Kung Pao version is also very cheap to make.

Like crazy cheap.

And the good thing is you can add any vegetables you want. So this is perfect for when you want to empty the fridge of all vegetables that are ready to go bad.

For this version I used cabbage, carrot, squash, mushrooms, chinese mushrooms, leek, orange pepper and half of an onion.

But you can use any vegetable you like.

The “I’m broke” version of Kung Pao

If you are really broke – you can use cabbage and carrots and the end result will STILL be awesome. I promise.

And if you are in a hurry Рuse frozen vegetables instead.

Print Recipe
Sweet and crunchy Kung Pao Chickpea
Sweet and crunchy, cheap, vegan, gluten free and low fat - this healthy version of Kung Pao is full of taste and easy and fast to make.
Course Main Dish
Cuisine Asian, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Chickpea marinade
Course Main Dish
Cuisine Asian, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Chickpea marinade
Instructions
For the marinade
  1. Mix together all the wet ingredients in a bowl.
  2. Open up the can of chickpeas, drain it and rinse the chicpeas until they cease to foam.
  3. Mix the chickpeas in the marinade and let them sit in the fridge for 15 minutes or more.
For the Kung Pao sauce
  1. Mix all the ingredients and let the sauce sit until it is ready to be used.
Making the Kung Pao
  1. Chop up all the vegetables you like and whatever you have.
  2. Heat up a skillet or a wok and add water.
  3. Sauter the vegetables in the water for app 4 minutes
  4. Add chickpeas, marinade and Kung Pao sauce. Stir. When the sauce is caramelizing or thickens the Kung Pao is done. Eat with rice.
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