Vegan Broccoli Wings With Cheesy Sauce Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 25 mins
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
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
1Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper.
2Mix together the batter using the chickpea flour, nutritional yeast, curry powder, cumin, paprika and plant based milk.
3Add half of the oats to a blender or food processor and blend into an oat flour, then combine with the rest of the oats.
4Dip 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.
5Lay the broccoli florets out on the baking tray and bake in the preheated oven for 25 minutes, until crispy and lightly golden.
6Prepare 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.
7Pour 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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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.