I love spicy foods. I do not know what had changed in the last year after changing to a vegan diet, but I became tolerant of spice.
Sometimes, I feel like I am like Liv from iZombie. She has to have the spiciest hot sauce for her brains that she cooks.
My spicy is gochujang. Lots and lots of gochujang. I could probably make oats with four tablespoons of gochujang and still want more spice. It is that crazy.
I did not grow up being a big spicy food kind of person. I could barley tolerate the little bit of spice in nacho cheese. So, I tried to be the tough girl growing up with brothers that could hold her spice. I usually ended up with never ending hiccups.
There was always one spicy food that I loved. General Tso’s. This dish, I could eat. It was not “hot wing” spicy, but spicy enough to possibly give me those annoying air bubbles that forced their way out. It was always a gamble, but the flavor was worth it.
Now that my diet is different, I have had to find alternatives to my favorite foods, General Tao included. It is always trial and error. But when I find that one recipe that when I mention it to my family and they start smiling and shaking their heads, I know it is a winner.
With my General Tso recipe, I start by turning on my oven to 400 degrees.
I grab two bowls out of the cabinet. In one, I add in the milk and flour. In the second one I pour in the bread crumbs. I then proceed to take my chopped up cauliflower and dunk each piece in the milk mixture, tap of the excess, then dunk them in the bread crumbs. I put them on a parchment (or silicone mat, like this one here, Sil-Eco Mat) lined baking tray and bake them for 30 minutes.
During the last 5 minutes of the baking, I start to make my sauce.
I start by heating up a pan and adding two tablespoons of water. Next, I add the garlic and cook until fragrant. Then, I throw everything else in the pan and stir for about three to five minutes until heated and mixed thoroughly.
Lastly, after taking the cauliflower out of the oven, I toss it into the pan. I stir to coat every piece of cauliflower with the sauce.
Sometimes, I serve this dish over white rice, with broccoli, or with potatoes (just ’cause I wanna).
This is a very popular dish in my house. It is not as popular as my Easy Vegan Sushi, but it competes. The other day, when I mentioned to The Boyfriend that I was preparing to make this dish, his eyes lit up like the fireworks on The Fourth of July. Eagerly he shook his head and said,” yes, please!” Sometimes, I surprise my self with these moments when he eagerly anticipates the meal. It is these times when I realize that when my family tells me it really is good, and I just shrug it off as , “They have to say that. They are my family,” they really mean what they say. And those moments are the best.
Go Vegan Y’all!
- 1 head cauliflower, chopped
- 1c whole white wheat flour
- 2c unsweetened almond milk
- 2c bread crumbs
- 6 cloves garlic, minced
- 1 tsp ground ginger
- 2 tbsp gochujang
- ½ tbsp soy sauce
- 2 tsp rice vinegar
- 4 tbsp ketchup
- ½c water
- 2 tbsp sesame seeds
- Preheat oven to 400 degrees.
- Combine the flour and almond milk in one bowl.
- In another bowl, put the breadcrumbs in. Now dunk the cauliflower in the flour/milk mixture, tapping off the excess. Then dunk it in the bread crumbs and place on a parchment lined baking sheet.
- Bake in oven for 25-30 minutes.
- In a non-stick pan, cook the garlic until fragrant.
- Add in the ground ginger, gochujang, brown sugar, soy sauce,sesame seeds, vinegar and ketchup. Whisk until it is mixed well. Add water when needed.
- Toss the baked cauliflower in the mixture.
- Serve over rice, topped with sesame seeds.
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