Post published on January 6, 2022 by vspiceroute

Last post modified on August 14, 2023 by vspiceroute


Vegan General Tso's Chicken

Vegan General Tso's Chicken has been our dish of choice when considering Chinese takeout. The sauce is sweet and spicy and it is packed with vegetable and protein. I am very picky with the texture of the vegan Chicken and I love how this one tastes, I promise if you are following plant based diet you will love how this combination turns out. It took me less than 20 minutes to make it and all of us including my son enjoyed this dish. We do not need to look for a restaurant that serves this as it is so easy to make it at home. You can make your own sauce at home but I prefer to buy store bought for a quick week night meal. Checkout the recipe and don't forget to tag me if you do make it.
Prep Time 10 minutes
Cook Time 10 minutes
Course Dinner, lunch, Main Course
Cuisine Asian


  • 1 packet Light Life smart tenders
  • 3 tablespoon olive oil
  • Salt as needed
  • 1 cup boccoli florets
  • 1 cup sliced shiitake mushrooms
  • 1/4 cup water chestnuts drained or roasted peanuts
  • 1/2 cup General Tso’s sauce
  • 2 dry red chillies
  • 1 tablespoon sesame seeds
  • 1/4 cup sliced scallion onions
  • 1 tbsp samba olek (optional)


  • Slice the vegan chicken tenders in 1 inch cubes
  • Heat a wide pan on medium heat and add olive oil, once it sizzles add the chicken pieces and let it cook for 10 minutes till they are brown and crispy
  • Remove the tenders and let them dry on paper towel
  • Use the same pan and add 1 tablespoon of olive oil
  • Add dry red chilies, in few minutes add broccoli and mushrooms and cook them for few minutes (can add carrots and onions if available)
  • Add salt and chestnuts, let the water evaporate (if adding peanuts don’t need to wait for water to evaporate)
  • Add the General Tso’s sauce and samba olek if you want spicy flavor and mix it
  • Now add the chicken tenders and mix everything together
  • Sprinkle with scallion onions and sesame seeds
  • Serve with Jasmine Rice


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