General Tso's Chickpeas

yupitsvegan.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

subheading: For marinating the chickpeas:

1 tbsp soy sauce (or tamari for GF)

1 tbsp mirin (or dry sherry)

1 and ½ cups cooked chickpeas (equal to 1 15-oz. can), rinsed and drained

subheading: For the General Tso's sauce:

6 tbsp low-sodium vegetable broth (¼ cup + 2 tbsp)

1 and ½ tbsp tomato paste

½ tbsp natural peanut butter

1 tbsp low-sodium soy sauce (or tamari for GF)

1 tbsp rice vinegar

4 tsp coconut sugar (or other sugar)

2 tsp sriracha or other chili sauce

1 tsp toasted sesame oil

1 tsp prepared mustard (grainier and nuttier mustards are better; if using the bright yellow mustard, reduce to ½ tsp)

1 tsp cornstarch

⅛ tsp freshly ground black pepper or white pepper

subheading: For the General Tso's chickpeas stir-fry:

1 tbsp neutral oil (I used sunflower seed oil)

¼ of a large onion (or 1 shallot), thinly sliced

1 large broccoli crown , cut into florets

1 red bell pepper , cut into thin strips

1 tsp minced ginger

2 cloves garlic minced

General Tso's sauce (above)

marinated chickpeas (above)

(optional) green onions, sesame seeds, and fresh red onion, for serving

(optional) cooked rice, for serving

Directions at yupitsvegan.com

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