GARLIC BUFFALO BRUSSELS SPROUTS
Oh my goodness these are so good! My husband does not like Brussels sprouts so I ate all of these myself, half for dinner and the rest for a late breakfast the following day. They lost their crisp by the next day but not their delicious flavor. Thanks to my daughter for sending me the recipe. I enjoyed mine dipped in homemade vegan Ranch dressing but she likes hers with BBQ sauce.
Here is the original recipe by Lauren Hartmann at the blog “Rabbit and Wolves”: Vegan Garlic Buffalo Brussels Sprouts. I made a few changes detailed below. I had enough batter left to coat cauliflower florets from 1/2 head of cauliflower for my husband which he ate without any sauce.
If you are not familiar with panko breadcrumbs, see this brief article: What’s the Difference Between Panko and Breadcrumbs?
Do you want to improve your immune system? Eat more cruciferous vegetables! Watch this 5 minute video by Dr. Michael Greger: The Broccoli Receptor: Our First Line of Defense
GARLIC BUFFALO BRUSSELS SPROUTS
Ingredients
1 cup almond milk or other non dairy milk (I made cashew milk: 1/4 cup cashews + 1 cup water in high speed blender)
1 teaspoon apple cider vinegar
3/4 cup all purpose flour (Used white whole wheat flour)
1/2 cup corn starch
1 teaspoon salt (Did not add)
2 teaspoon hot sauce (Did not add)
16 oz. Brussels sprouts
3 cups panko bread crumbs (Mine were oil free)
I also added 1 teaspoon garlic powder and 1 teaspoon onion powder
Garlic Buffalo Sauce: (I only made 1/2 batch)
1 cup hot sauce (Used Frank’s)
1/2 cup vegan butter (Used homemade vegan “butter”)
1 Tablespoon agave syrup (Replaced with maple syrup)
1 teaspoon soy sauce (Used reduced sodium tamari instead)
8 cloves garlic, chopped (I finely minced it)
Instructions
Preheat oven to 425F degrees.
Trim the Brussels sprouts by cutting off the end and removing any bad leaves. If the Brussels sprouts are small leave them whole, if they are large, cut them in half.
Add the almond milk and apple cider vinegar to a small mixing bowl and let it sit for a minute to curdle. Once curdled, whisk in 2 teaspoons of hot sauce.
In a large mixing bowl, whisk together the flour, corn starch and salt.
Pour the almond milk mixture into the dry ingredients. Whisk until fully combined and lump free.
Pour the panko bread crumbs into a medium sized mixing bowl. (I used a “Better Breader”)
Dip each Brussels sprout into the batter, then into the panko. Coat completely in panko.
Place each Brussels sprout on to a sheet pan lined with parchment paper or silpat mat.
Bake the Brussels sprouts for 10 minutes, flip the sprouts over and bake another 10-15 minutes or until nice and crispy and brown on the outside, but cooked through on the inside.
While the Brussels sprouts are baking, make the sauce. In a non stick skillet, heat the vegan butter on medium. When the vegan butter has melted add in the chopped garlic and saute for a minute to cook the garlic. (Homemade oil-free vegan “butter” does not “melt” so dry sauteed the garlic, then added the “butter.”) Add the hot sauce, agave and soy sauce. Cook for another minute to combine and develop flavor. Remove from heat.
Once the Brussels sprouts are done, toss in the sauce and serve immediately with vegan ranch or vegan blue cheese. (Rather than putting the baked Brussels sprouts into the hot sauce, I poured the hot sauce over the Brussels sprouts and tossed.)
