Kung Pao Cauliflower from Your Slow Cooker!

healthyslowcooking.com

Janis Miller

subheading: SAUCE INGREDIENTS:

3 cloves garlic, minced

1 tablespoon (8 g) grated ginger

1½ cups (355 ml) water

¼ cup (60 ml) soy sauce (*use gluten-free **use coconut aminos)

¼ cup (60 ml) seasoned rice vinegar or plain rice vinegar mixed with 1 teaspoon sweetener

2 tablespoons (12 g) vegan chicken-flavored bouillon

¼ to ½ teaspoon red pepper flakes

subheading: SLOW COOKER INGREDIENTS:

1 bell pepper, cored and diced

5 ounces (140 g) mushrooms, diced

1 can (8 ounces, or 225 g) water chestnuts, drained and diced

1½ cups cauliflower florets (or 1 package (12 ounces, or 335 g) seitan, store-bought or homemade, diced, or *sub 1½ cups chickpeas or pressed tofu)

subheading: BEFORE SERVING INGREDIENTS:

2 to 3 tablespoons (16 to 24 g) cornstarch

2 tablespoons (30 ml) sesame oil (*** leave out to make oil-free)

Steamed rice, for serving

Chopped peanuts, for serving

Directions at healthyslowcooking.com

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