Ingredients
- For the Sauce:
- 1 cup vegan mayonnaise
- ⅓ cup chili paste
- 3 tablespoons water
- 1 tablespoon agave nectar or maple syrup
- For the Broccoli:
- 1 cup all-purpose flour
- 2 tablespoons chili paste
- ½ cup cornstarch
- 1 cup unsweetened plant-based milk
- Juice of half a lemon
- ½ teaspoon salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- ¼ teaspoon smoked paprika
- 1 cup breadcrumbs
- 4 cups broccoli florets
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Make the Sauce: In a bowl, whisk together vegan mayo, chili paste, water, and agave/maple syrup. Set aside.
- Make the Batter: In a large bowl, mix flour, chili paste, cornstarch, plant-based milk, lemon juice, salt, garlic powder, onion powder, and smoked paprika.
- Place breadcrumbs in a separate medium bowl.
- Add broccoli florets to the batter and mix with your hands until fully coated.
- Working in small batches, transfer battered broccoli to the breadcrumbs bowl, tossing until completely coated. Place on prepared baking sheet, spacing florets apart.
- Bake for 20 minutes until crispy and golden.
- Remove from oven and gently toss baked broccoli in the prepared sauce until well coated.
- Return sauced broccoli to the baking sheet and bake for an additional 3–5 minutes.
- Remove from oven, garnish with chopped green onions and sesame seeds (optional), and serve hot.
Notes
- You can substitute cauliflower for broccoli with the same method and cook time.
- For extra crispiness, bake using an air fryer at 400°F for 12–15 minutes, flipping halfway through.
- Use gluten-free flour and breadcrumbs to make this dish gluten-free.
- Serve as an appetizer or over rice or noodles for a main dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 339
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
