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Vegan Broccoli Wings With Cheese Sauce-4

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.


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


  • Conventional oven
  • Baking tray
  • Mixing bowl x 2
  • Blender or food processor
  • Saucepan


  • 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