A quick n' easy gluten-free and plant-based take on the classic! This simple stir fry gives you the delicious flavor of General Tso's and is entirely customizable to what ever veggies you love or have on hand.
General Tso’s Chickpeas & Veggies
Fresh, Flavorful, Satisfying and a Fan Favorite!
New! I added a cooking videoto this page so you could see just how simple it is to make this gluten-free General Tso’s Chickpeas and Veggies.
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
General Tso’s Chickpeas and Veggies is one of our go-to dinners.
It is quick (ready in 30 minutes), easy, adaptable (switch up the veggies or even add chicken) and beyond delicious.
Waaaaayyy better than takeout!
Most people think of General Tso’s as a deep fried dish but if you add the General Tso’s sauce to stir fried veggies or chicken or chickpeas, you get the same delicious flavor only healthier.
And it is so quick and easy!
And you can even make the sauce ahead and cut the veggies ahead so that all you have to do it a quick stir fry when ready to eat.
It’s no wonder we eat some version of this several times a month!
Let’s start with the sauce.
This General Tso’s sauce is adapted fromPinch of Yum and is delish! It’s a little sweet, a little spicy and so yummy.
It is made with 9 ingredients and comes together quickly, so I recommend gathering your ingredients before starting….
gluten-free tamari or soy sauce
rice wine vinegar
plain tomato paste
It comes together quickly so it’s important to have all your ingredients measured out.
First saute the garlic and ginger, then add in the rest of the ingredients, whisk well and let simmer and thicken (just 5 minutes).
I usually make this first and let it simmer while I prep the veggies.
You could also make it ahead of time. It will thicken when it cools, but thin up again when heated up.
Now to the stir fry!
You could make this with any of your favorite veggies but this time we made it with broccoli, red pepper and chickpeas (+ chicken for the boys).
Then the only other things you need are the General Tso’s sauce, scallions, garlic and some rice!
And the actual stir-frying of the vegetables is also very quick!
First you saute some garlic and green onions.
Then, starting with your longest cooking vegetables, stir fry them one at a time or add them into the pan together as I did here (keeping them separate or mixing together — your choice).
Add in the chickpeas last, as they just need to warm a bit.
Then when the veggies are tender, add in the sauce and stir from a few minutes longer so the vegetables and chickpeas absorb all the flavor!
Like all our recipes, this one is very customizable —
You can substitute chicken for chickpeas or as we do in our house – make chicken AND chickpeas!
And you can stir fry the veggies separate as in the main photo or mix it all together like this,
And if you love the General Tso’s sauce as much as we do, you can make it and switch up the veggies depending on what you have in the house and your preferences.
Here I made it with sauteed cauliflower, snow peas and bok choy…
Here are the quantities I used for these veggies in place of the broccoli and peppers:
1 head of cauliflower, cut into bite sized florets
1-2 cups snow peas, trimmed
5- 6 baby bok choy, ends trimmed, cut lengthwise
A healthier and delicious take on the classic deep fried dish -- plus it's gluten-free and plant-based! Sautéed veggies, chickpeas or even chicken stir fried with a General Tso's sauce. A quick and easy weekday meal.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
General Tso's Sauce (adapted from Pinch of Yum)
1 tablespoon sesame oil
3 cloves garlic, minced
1 knob of ginger, grated
½ cup vegetable broth
½ cup gluten-free tamari or soy sauce
⅓ cup rice vinegar
¼ cup sugar
2 tablespoons gluten-free plain tomato paste
2 tablespoons cornstarch, dissolved in 1-2 tablespoons of cold water (for a thinner sauce, use 1 tablespoon corn starch)
Stir fry Veggies (for cauliflower, snow pea and bok choy option, see above - below the photo, for quantities)
1 (15 ounce) can chickpeas, rinsed and drained
2 -3 tablespoon sesame oil
1 head of broccoli, cut into bite sized florets
2 small red bell peppers, cored and sliced
2-3 cloves minced garlic
1 bunch green onions, thinly sliced, white and green parts divided
Toasted sesame seeds, optional for serving
Optional: chicken breast, cut into 1-2 inch pieces
Prepared brown rice, white rice or quinoa for serving
General Tso's Sauce
In a small saucepan, heat the sesame oil over medium low heat.
Add the ginger and garlic and stir fry for a minute or two, until fragrant
Add remaining ingredients and whisk to combine. Simmer for 10-15 minutes or until sauce is thickened. Set aside.
Note: Sauce will thicken when it cools, then thin up again when heated.
Veggie Stir Fry
In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add white parts of onions and some of the green parts, and saute a minute or two until just tender. Add garlic and saute about 30 seconds or until fragrant.
Add peppers and saute 3-4 minutes until starting to get tender. Add broccoli, cook an additional 2-3 minutes. Cook longer for softer vegetables.
Add a few spoonfuls of General Tso's sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm if the sauce isn't already warm.
Spoon vegetables into a bowl and set aside.
Add chickpeas to the same saute pan and over medium heat, saute 2-3 minutes to warm. Spoon General Tso's Sauce onto the chickpeas, stir to combine, let simmer a few minutes and serve. The longer the chickpeas simmer with the sauce, the more they absorb the flavor.
Serve chickpeas and veggies over rice. Garnish with sesame seeds and additional green parts of onion if desired.
OPTION: In place of chickpeas you could saute chicken but cook the chicken first, then add in the peppers and broccoli.
NOTE: to keep the veggies and chickpeas separate in this photo, I sautéed them each separately. First the peppers, then set aside; then the broccoli, then set aside; then the chickpeas. I added some of the sauce directly to the chickpeas and let them simmer. Then added the additional sauce on top of the veggies.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...