Kung Pao – vegan version

Ingredients for 4 servings:

• 120 g flour
• 60 g cornstarch or potato starch
• 240 ml plant milk (plant drink)
• 1 tbsp soy sauce
• 1.2 kg cauliflower
• 240 ml water
• 6 tbsp soy sauce
• 4 tbsp rice vinegar
• 4 tbsp beet syrup
• 2 tbsp cornstarch or potato starch
• 1 tbsp smoked paprika powder
• ½ tbsp cayenne pepper
• 4 tbsp oil
• 8 cloves garlic
• 2 tbsp fresh ginger
• 2 tbsp ground pepper
• 2 bell peppers
• e.g. sesame
• n. B. chives
• e.g. peanuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Variation of the Chinese dish with cauliflower

First, divide or cut the cauliflower into florets. Finely chop the garlic and ginger and dice the bell peppers. Preheat the oven to 220°C (top/bottom heat). Meanwhile, mix the flour, starch, milk, and soy sauce in a bowl. Then toss the cauliflower in the batter, cover everything with the batter, and place on a prepared baking sheet. Bake in the hot oven for about 20 minutes. Now combine all the ingredients starting with the oil. Pour the oil into a pan and heat well. Add the ginger, pepper, and garlic and fry for one minute, stirring frequently. Add the bell peppers and cook with the lid on for another five minutes. Meanwhile, mix the remaining ingredients into a sauce. To do this, whisk together the water, soy sauce, vinegar, beetroot syrup, starch, paprika, and cayenne pepper in a bowl. Add the sauce to the already roasted bell peppers and simmer for one minute. Now add the cauliflower from the oven and mix everything together. Then return to the oven at the same temperature for 15 minutes. Serve the dish with the toppings. Serve with rice noodles or rice, if desired.