Vegan General Tso Chickpeas & Broccoli

Those nights that you just can’t fathom standing over a hot stove for hours because you have a horrible migraine or you’re just drained from a long days work, there is always chinese food takeout. Yet, when ordering from one of the many 20 takeout restaurants near your home you probably choose one of the most unhealthy dishes they offer.

General Tso’s chicken is breaded, deep fried, and covered in a thick, sugary sauce. General Tso’s is  one of the most un-healthy dishes on a Chinese takeout menu, that is according to every article in any magazine you pickup.

So being that I don’t consume animal products I opted for the next best thing- Chickpeas. Chickpeas are packed with fiber and protein. A 1-cup serving of chickpeas contains 14.5 grams of protein and another 12.5 grams comes from dietary fiber. They are a fantastic replacement for animal meat. They are absolutely delicious in this light but tangy vegan take on the classic General Tso dish. Try it for yourself!

To begin, drain, remove skins & rinse the chickpeas.

Add the chickpeas, liquid aminos, lemon juice and corn starch to a small mixing bowl. Stir to combine then set it aside for 10 minutes to thicken and merry the flavors.

Add frozen broccoli to a glass dish and cover in water. Microwave for 2 minutes. Drain and chop into pieces then set aside.

Add the sauce ingredients to a small bowl and set aside.

In a large skillet on medium heat, add in the coconut oil, minced garlic, ground ginger. Cook for 2 minutes stirring constantly until fragrant.

Add in the marinated chickpeas and steamed broccoli. Stir to combine. Then, pour the sauce over the chickpeas and cook until the sauce thickens.

Finally, add the steamed broccoli and toss just to combine.

Serve over brown rice and serve immediately.

Print Recipe

Vegan General Tso Chickpeas & Broccoli

A simple vegan substitute for the General Tso classic dish.

Course

Main Dish

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

For the Chickpeas:

• 1 can Chickpeas drained & rinsed
• 1 tablespoon Liquid Aminos
• 1 tablespoon Lemon freshly juiced
• 1 tablespoon Cornstarch

For the Sauce:

• ¼ cup Spring Water
• 2 tablespoons Coconut Sugar
• 2 teaspoons Liquid Aminos
• 1 teaspoon Sesame Oil

To Finish It:

• 1 tablespoon Coconut Oil
• 2 Cloves Garlic minced
• ½ teaspoon Ground Ginger
• 1 cup Broccoli chopped & steamed

Course Main Dish Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients For the Chickpeas: 1 can Chickpeas drained & rinsed 1 tablespoon Liquid Aminos 1 tablespoon Lemon freshly juiced 1 tablespoon Cornstarch For the Sauce: ¼ cup Spring Water 2 tablespoons Coconut Sugar 2 teaspoons Liquid Aminos 1 teaspoon Sesame Oil To Finish It: 1 tablespoon Coconut Oil 2 Cloves Garlic minced ½ teaspoon Ground Ginger 1 cup Broccoli chopped & steamed

Instructions

1. To begin, drain, remove skins ; rinse the chickpeas.
2. Add the chickpeas, liquid aminos, lemon juice and corn starch to a small mixing bowl. Stir to combine then set it aside for 10 minutes to thicken and merry the flavors.
3. Add frozen broccoli to a glass dish and cover in water. Microwave for 2 minutes. Drain and chop into pieces then set aside.
4. Add the sauce ingredients to a small bowl and set aside.
5. In a large skillet on medium heat, add in the coconut oil, minced garlic, ground ginger. Cook for 2 minutes stirring constantly until fragrant. Add in the marinated chickpeas and steamed broccoli. Stir to combine.
6. Finally, Add the sauce to the chickpeas and broccoli and cook until the sauce thickens.
7. Serve over brown rice and serve immediately.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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