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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.
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