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Vegan General Tso’s Chick’n

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I adapted ChefDaddy’s chicken recipe to make it vegan using store-bought plant-based nuggets. Make it kid-friendly by omitting the chiles and serving crushed red pepper on the side.


  • 1 (6 pound) beef brisket, trimmed of fat
  • 2 (16 ounce) jars dill pickle spears
  • 1 (18 ounce) bottle barbeque sauce


Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.

Cook on High until beef shreds easily with 2 forks, about 6 hours.

Preparation time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 6 – Yield: 6 servings



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