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.
I know a lot of people who don't enjoy broccoli very much. But the truth is that depending on how you prepare it, any vegetable can taste amazing! It's all about adding plenty of flavour and texture, and serving them with a delicious dip or sauce.
Take these vegan broccoli wings, for instance. Served with a spicy, cheesy dip, they're a snack or appetizer that you won't be able to get enough of. Broccoli by itself may be slightly boring, but it definitely isn't when made super crunchy! In fact, you probably won't believe that you're eating broccoli at all.
As for the dip, it's made with a secret ingredient in order to create a delightful texture. The cheesy flavor is created with just simple ingredients. I love serving it with the broccoli wings, but it's certainly good enough to eat by itself with a spoon!
Ingredients and substitutions for broccoli wings
- Chickpea flour. You can use any other flour of your choice, but chickpea flour is the best in terms of adding flavour.
- Nutritional yeast. You can leave it out if you want, but it helps to make the broccoli wings taste more cheesy.
- Spices: curry powder, paprika and cumin. Add any other spices depending on personal preference.
- Plant based milk of your choice.
- Gluten-free oats. You can use breadcrumbs if you wish, but if you want to keep this recipe gluten-free and can't find gluten-free breadcrumbs, oats make a great alternative.
- Broccoli florets. This recipe also works really well with cauliflower.
- Extra firm tofu. This is the main ingredient for the cheesy sauce. You can also use silken tofu, especially if you want a thinner sauce consistency.
- Coconut milk. You can use either full fat or light, depending on personal preference.
- Lime juice. Lemon juice also works. I would recommend using freshly-squeezed.
- Garlic cloves. You can also use garlic powder.
- Cornstarch. This will be used to thicken the sauce. You can also use tapioca flour or an all-purpose gluten-free flour blend.
- Sriracha. To add spice to the cheese sauce. Adjust the amount you use depending on personal preference. Or you can leave it out if you don't like spicy food.
How to make vegan broccoli wings
Firstly, preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper.
Next, 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. Now lay the broccoli florets out on the baking tray and bake in the preheated oven for 25 minutes, until crispy and lightly golden.
Meanwhile, 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.
Now 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.
Instructions for storage
These broccoli wings are best eaten immediately, as keeping them in the fridge for too long will make them lose their crunch. You can, however, keep them in an airtight container for up to 3 days.
Other amazing vegan snacks and appetizers
- You just can't go wrong with vegan cornbread!
- Eggplant caviar is another great way to eat more vegetables.
- You definitely need to try crispy zucchini fries.
- For something simple and delicious, try sweet potato wedges.
If you give these vegan broccoli wings a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below together with a star rating.
📖 Recipe
Equipment
- Conventional oven
Ingredients
For the broccoli wings
- 1 cup chickpea flour
- ¼ cup nutritional yeast
- 2 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon 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
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon sriracha
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.
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