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Sticky Korean Vegan Cauliflower Wings🥢🌱



Sticky Korean Vegan Cauliflower Wings
Sticky Korean Vegan Cauliflower Wings

Today we've got a finger-licking recipe for you that's sure to be a hit at any gathering or just for a fun, delicious snack at home: Sticky Korean-Style Cauliflower Wings. These vegan wings are packed with bold flavours and have a fantastic, crispy texture that'll make you forget you're eating cauliflower. Let's dive into this recipe and start enjoying these tasty, plant-based wings!


 

Recipe:


Serves: 4


Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes


 

Ingredients:


1 medium cauliflower head, cut into florets

150g plain flour

240ml unsweetened plant milk (e.g., almond, soy, or oat milk)

2 tsp garlic powder

Salt and pepper, to taste

Cooking spray or oil, for greasing


For the sauce:

120ml soy sauce

120ml rice vinegar

120ml agave nectar or maple syrup

2 tbsp gochujang (Korean red pepper paste)

1 tbsp sesame oil

2 cloves garlic, minced

2 tsp grated ginger

2 tbsp cornstarch

60ml water

1 tbsp sesame seeds, for garnish

2 spring onions, sliced, for garnish


 

Method:


Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Lightly grease with cooking spray or oil.


In a large bowl, whisk together the flour, plant milk, garlic powder, salt, and pepper until a smooth batter forms.


Dip each cauliflower floret into the batter, allowing any excess to drip off, and place onto the prepared baking sheet.


Bake the cauliflower for 20-25 minutes, or until crispy and golden brown. Flip halfway through cooking to ensure even browning.


While the cauliflower bakes, prepare the sauce. In a small saucepan, combine soy sauce, rice vinegar, agave nectar or maple syrup, gochujang, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.


In a small bowl, whisk together cornstarch and water to make a slurry. Stir the slurry into the simmering sauce and continue to cook for 3-4 minutes, or until the sauce thickens.


Once the cauliflower is cooked, toss the wings in the sauce until well coated.



To serve:

Serve the Sticky Korean-Style Cauliflower Wings garnished with sesame seeds and sliced spring onions. Enjoy!


 

Additional Tips:

Serve these cauliflower wings alongside some vegan ranch or blue cheese dressing for dipping.

For a spicier kick, add some extra gochujang or some sriracha sauce to the mix.


 

Allergy information / alternatives:

This recipe is naturally vegan. Ensure the gochujang you use is free of any allergens.


 

Nutritional Information (per serving):

Calories: 332 kcal

Protein: 10g

Carbohydrates: 64g

Fat: 5g (Saturated: 1g)

Fibre: 6g

Sodium: 1972mg


Note: Nutritional information is approximate and will vary depending on the specific ingredients used.

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