These Kung Pao Veggies are loaded with flavor from fresh veggies, protein-packed tempeh, and a delicious homemade Kung Pao sauce. It's easy, delicious, and vegetarian and vegan friendly too!
Whisk together 2 tablespoons of tamari, mirin, and 1 ½ teaspoons of corn starch in a small bowl. Put the tempeh, zucchini, eggplant, and bell pepper in a large, shallow baking dish and pour the sauce mixture over them. Toss to coat and let the veggies marinate at room temperature for 10 minutes.
While the veggies are marinating, whisk together the vinegar, hoisin sauce, sesame oil, sugar, and remaining tamari and cornstarch in a small bowl. Set aside.
Heat a wok or large skillet over medium-high heat. Swirl to coat with grapeseed oil and add the red pepper flakes to the pan. Cook for about 30 seconds, stirring constantly, until the oil is fragrant and the pepper flakes are beginning to darken. Add the tempeh and veggie mixture to the wok and cook for about 5 minutes, or until the eggplant and zucchini is tender.
Add the white parts of the green onion, garlic, and ginger to the wok and cook for 30 seconds. Pour the sauce into the wok and stir to coat, then add the peanuts and cook for another minute. Remove from heat. Serve over rice or quinoa and garnish with the remaining green onions.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!