General Tso Chicken [Plant-based]

5 from 1 vote

General Tso Chicken [Plant-based]

Introducing our Plant-based General Tso Chicken. This vegan twist packs all the flavor + satisfaction of the traditional dish, with cauliflower providing a hearty and filling alternative. Tossed in the same sweet and spicy, deliciously saucy, sticky flavors, get ready to enjoy every bite of this delicious plant-powered rendition! Gluten-free Option.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Keyword: cauliflower, dinner, easy, family-friendly, general tso, healthy, kid-friendly, lunch, plant-based, weeknight, weeknight meals

Servings: servings

Calories: 343kcal

Author: Shanika

Ingredients

CAULIFLOWER:

1 head Cauliflower, chopped in medium chunks
2 cups panko breadcrumbs
1 cup cornflakes, organic
½ cup organic all-purpose flour
1 cup Almond milk, at room temp. (You can use your fave plant-based milk)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried basil
1 teaspoon dried parsley

GENERAL TSO SAUCE:

2 Tbsps sesame oil
3 garlic cloves, minced
2 tsps minced ginger
2 Tbsps pure maple syrup
3 Tbsps Tamari sauce (You can also use soy sauce)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 tsps chili paste
4 Tbsps organic brown sugar, light or dark
1 cup vegetable stock, organic
½ teaspoon red pepper flakes
1 tablespoon cornstarch + 2 Tbsps water

GARNISH:

Chopped green onions (aka scallions)
Sesame seeds

US Customary - Metric

Instructions

TO MAKE THE CAULIFLOWER:

Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.
In a medium bowl, add the milk, flour, garlic powder, salt, black pepper, basil, and smoked paprika, and whisk together until combined. Set aside.
In ziplock bag, add the crushed corn flakes and breadcrumbs together and shake them together until well combined and blended.
Now, dip each cauliflower into batter (shaking off any excess) and then add it into the coating mixture within the ziplock bag, shaking everything together until cauliflower bite is well coated. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated.
Spray tops lightly with cooking spray and bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.

TO MAKE THE SAUCE + ASSEMBLY:

In a medium skillet (10-inch) or wok over medium-high heat, add the sesame oil. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add the brown sugar, maple syrup, rice vinegar, Tamari sauce, hoison sauce, chili paste, red pepper flakes, and veggie stock and whisk everything together until it begins to boil. Reduce heat to low-medium and let everything simmer for another 2-3 minutes or so, stirring occasionally. Add in the mixed cornstarch + water and continue to stir until the sauce begins to thicken.
Reduce the heat to medium-low and once cauliflowers are crisp, remove from oven and toss them in the sauce until fully coated. Sprinkle with sesame seeds.
To serve, add your favorite side (noodles, balsamic rice, etc.) to a bowl or plate followed by general tso' cauliflower. Garnish with chopped scallions, if desired. Repeat for all servings.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven when ready to serve again.
GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the breadcrumbs, cornflakes, veggie stock and side dish are gluten-free. The best GF-friendly sides include balsamic rice, cauliflower rice, wild rice, quinoa, GF noodles or pasta, or other roasted veggies.

Nutrition