General Tso’s ChickN

Subbed eggplant 🍆 for the chicken 🐓

Oh so YUM!!


Sauce Ingredients

◦ 1/4 cup Water

◦ 1/4 cup Rice Vinegar

◦ 1/4 cup coconut Aminos

◦ 1 tbsp granulated garlic aka garlic powder

◦ 1-2 tsp ginger powder

◦ 1/8 tsp red pepper flakes

◦ 1/8-1/4 tsp Indian chili powder (for heat)

◦ 1 tbsp maple syrup or date syrup

◦ 1 tbsp tapioca flour

Coating Ingredients

◦ 1/2 cup garbanzo bean flour

◦ 1.5 tsp ground ginger

◦ 2 tsp garlic powder

◦ 1/4 onion powder

◦ 1/4 tsp paprika

Other ingredients

◦ 2 vegan egg substitute (I used Bob’s Red Mill Egg Replacer; Flax eggs would also work)

◦ 1 medium eggplant, peeled and cubed



1. Preheat the oven to 450°F; line baking sheet with parchment paper

2. Prepare vegan egg, set aside for 5 minutes

3. In a separate bowl combine coating ingredients & gently whisk

4. Place cubed eggplant in the vegan egg; gently toss to coat

5. Transfer eggplant to the breading mix.; toss until coated

6. Place eggplant on baking sheet (parchment, silicone mat); bake for 10-15 minutes, flip and bake about 10 minutes longer until golden

7. While the eggplant bakes, add sauce ingredients to a small sauce pan, cook over medium heat, whisk often until mixture thickens

8. Add cooked eggplant to the sauce & toss to coat

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