Foodie Blogroll

Tuesday, September 3, 2013

Kung Pao Vegetables

Kung Pao Vegetables is a tasty, new way to enjoy roasted vegetables. Perfect for serving with an Asian-inspired meal, this easy side dish includes crispy broccoli florets,  meaty portobello mushrooms, and toasted cauliflower “rice”, all glazed in a delightful sauce and garnished with a sprinkle of fresh herbs. The roasted vegetables are delicious but it’s the Kung Pao sauce that’s the real star of this dish, and the balsamic, soy, and sesame mixture is good enough to lick straight off the spoon! Who needs greasy takeout when you can enjoy flavor packed Kung Pao at home?

Kung Pao Vegetables
Gluten Free
Serves Two
Click Here for Printable Recipes

kung pao veg 2

1/2 of a head of cauliflower, broken into florets
4 whole garlic cloves, papery skins removed
1.5 teaspoons olive oil, divided
2 portobello mushroom caps
6 ounces broccoli florets (about 3 cups)
Salt & Pepper
Garlic Paste from Vegetables
2 tablespoons balsamic vinegar
2 tablespoons gluten free soy sauce
1 teaspoon chili paste (add more or less according to heat preference, I used 2 teaspoons since I enjoy spicy food)
1/2 teaspoon sesame oil
1 teaspoon ginger root, peeled and finely grated
A few tablespoons of scallions, chopped
A few tablespoons of fresh parsley, chopped
1/2 teaspoon sesame seeds

1. Add cauliflower florets to a food processor, then pulse until cauliflower it breaks down into small “rice” like pieces. Season with salt & pepper.


2. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray. Tear off another small square of aluminum foil and place garlic cloves in center of foil. Drizzle garlic with olive oil and season with salt and pepper. Fold up foil to form a sealed packet, then place packet in the corner of prepared baking sheet.

3. Add portobello and broccoli to baking sheet and drizzle with remaining 1 teaspoon of olive oil. Season vegetables with salt and pepper, then toss to coat in oil and seasonings. Transfer baking sheet to oven and roast vegetables for 15 minutes.

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4. Remove baking sheet from oven and stir vegetables (just leave garlic packet off to the side). Season cauliflower rice with salt and pepper, then stir into broccoli and mushrooms.  Spread vegetables in an even layer, then return baking sheet to oven. Roast vegetables 10-15  minutes more, or until mushrooms and broccoli are tender, and rice is slightly golden around the edges. Leave oven on at 400 degrees, and set vegetables aside while you prepare the sauce.

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5. Remove garlic packet from baking sheet and carefully unwrap. Use your hands to squeeze garlic cloves out of their peel into a medium mixing bowl. Add remaining sauce ingredients to bowl and whisk together until combined.

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6. Add roasted vegetables to bowl with sauce and stir to combine. Once vegetables are evenly coated in sauce, arrange on an oven safe  dish or platter. Place dish in the oven for 2-3 minutes or until all ingredients are heated through.

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7.  Remove kung pao vegetables from oven and garnish with scallions, parsley, and sesame seeds. Enjoy!

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Nutrition Information--approximately 188 calories per serving (1/2 of the recipe)

If you enjoyed the cauliflower rice in this dish, then you may want to try one of these recipes:
Toasted Cauliflower Rice - Recipe for basic cauliflower rice that’s perfect for adding to almost any dish
Brussels Bowl-  A delectable roasted vegetable bowl layered with cauliflower rice
Red Beans & Rice Burritos- Scrumptious burritos stuffed with cauliflower rice and there’s even the option for homemade gluten free flatbread

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