Daily Vegan Lunch for 27 May, 2013: Kung Pao Beyond Meat

Holy guacamole, Beyond Meat tastes EXACTLY like chicken in this recipe.  Beyond Meat can be a little dry (just like real chicken) however, if you cook it in sauce, it soaks it in readily and tastes disturbingly like the real thing.  I was creeped out eating it!!  I have eaten many faux chickens before — I have always liked veggie meat because it is lots of fun — nothing ever fooled me into thinking I was eating meat by mistake but Gardein comes very close.  If I had not bought this stuff and prepared this myself I would have spat it out, thinking it was a dead bird!  My husband was raised not eating meat so he had no idea how utterly chicken-y it was, he just really liked it and said it was “gourmet”.  He’s very sweet.  

Beyond Meat Kung Pao Chicken



1 Tablespoon oil for frying
13 ounce package of firm tofu plus half package of Beyond Meat Chicken-Free Strips, Grilled flavor
OR 1 whole package of Beyond Meat Chicken Free Strips
OR 1 pound meat substitute of your choice, like seitan
4 teaspoons soy sauce
4 teaspoons Chinese cooking wine or dry sherry
2 teaspoons sesame oil
1 Tablespoon cornstarch


1/4 cup soy sauce
2 Tablespoons Chinese cooking wine or dry sherry
2 teaspoons agave nectar or sugar
1 teaspoon Chinese chili sauce or 1/4 teaspoon cayenne pepper


1.5 cups celery, chopped
1 cup red bell pepper, chopped (I used roasted bell peppers from a jar)
1/2 cup chopped green onion


1 cup cashews or peanuts (optional)

4 cloves garlic, minced


To make marinade, mix 4 teaspoons soy sauce, 4 teaspoons Chinese cooking wine or dry sherry, and 2 teaspoons sesame oil in a large bowl.  Tear up Beyond Meat strips or tofu into small pieces and add to marinade, tossing to coat.  Sprinkle the Beyond Meat/tofu with cornstarch and toss lightly to coat.

Prepare Kung Pao sauce by mixing together all ingredients in a small bowl, set aside.  Chop vegetables and set them aside so they are ready to go.

Stir fry the marinated Beyond Meat/Tofu in 1 Tablespoon of oil in a large pan on medium-high heat.  Toss the pieces as they become browned about 4 minutes.  Add the vegetables and the Kung Pao sauce, cook uncovered for about one minute.  Turn heat down to medium.  Lastly, add garlic and nuts if using and cook for 1 more minute.  The sauce will thicken because of the cornstarch on the veggie meat.

Serve over rice.

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