Get the Recipe: Vegan Broccoli Wings With Cheese Sauce
Crispy vegan broccoli wings served with a spicy cheesy dip that’s entirely dairy free. The broccoli wings are crunchy on the outside, soft on the inside, and a great way to make vegetables taste good. Gluten-free and ready in 30 minutes.
Ingredients
For the broccoli wings
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 cup plant based milk
- 2 cups gluten-free oats
- 3 cups broccoli florets
For the cheese sauce
- 10 oz extra firm tofu
- 1 cup coconut milk
- 1 lime, juice of
- 3 cloves garlic
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 tbsp sriracha
Equipment
- Conventional oven
- Baking tray
- Mixing bowl x 2
- Blender or food processor
- Saucepan
Instructions
- Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper.
- Mix together the batter using the chickpea flour, nutritional yeast, curry powder, cumin, paprika and plant based milk.
- Add half of the oats to a blender or food processor and blend into an oat flour, then combine with the rest of the oats.
- Dip the broccoli florets into the batter, shake off any excess, then dip into the oat flour mixture and make sure that they’re evenly coated.
- Lay the broccoli florets out on the baking tray and bake in the preheated oven for 25 minutes, until crispy and lightly golden.
- Prepare the sauce. To start, add the tofu, coconut milk, lime juice, garlic cloves, salt and cornstarch to a blender or food processor. Blend until smooth.
- Pour the sauce into a pan over a medium heat, add the sriracha, and whisk for a few minutes, until the sauce thickens. Serve immediately with the crispy broccoli.
Calories: 485kcal, Carbohydrates: 59g, Protein: 23g, Fat: 20g, Saturated Fat: 12g, Sodium: 557mg, Potassium: 971mg, Fiber: 11g, Sugar: 6g, Vitamin A: 714IU, Vitamin C: 70mg, Calcium: 194mg, Iron: 7mg