Low Carb Vegan Kung Pao Sauce
Low carb, eh?
Yeah I said it. I am not gonna deny it. I am on a bit of a diet. No not the YOU SUCK GO ON A DIET, kind of diet. Nope. Just decided that- hey. I've gained some unwanted weight over the past few years. And now it's time to change focus for a bit. Focusing on VEGETABLES. And no I am not completely nixing carbs. Believe me I know their good & good for you. I have nothing against carbs. But personally, I wanted to pump the brakes a bit. Step back & really take a look at my diet as a whole. And what I noticed is I could eat a little bit less carbs in the evening & a lot more vegetables. So here we are.
Kung Pao Tofu or Shrimp. Vegan or Not. It's up to you. I sometimes do shrimp, and sometimes do tofu. Whatever I feel like. *I'm a pescatarian so sometimes I have shrimp.
THIS BY THE WAY- is a super simple & fast recipe. I made it in less than 20 minutes. Probably less than 15. But I wasn't counting. Just know that it takes a very small amount of time for a whole lot of flavor- and to be low carb? Sheesh.
By all means if you are not low carb - Add this over rice and BOOM.
But if you are low carb- try it over cauliflower rice. I didn't have any last night or I would've totally done that.
Let me know if you try this sauce! Tag me @thedailykale or #thedailykale so I can see your re-creations!
Vegan Kung Pao Sauce
Recipe by: The Daily Kale
For Kung Pao Tofu or Shrimp Meal