Vegan Bang Bang Broccoli

Ingredients

Sauce

• 1/4 cup vegan mayo


• 2 tablespoons chili paste


• 1 tablespoon agave nectar

Batter

• 1 cup almond milk


• 1 teaspoon apple cider vinegar


• 3/4 cup all purpose flour


• 1/2 cup cornstarch


• 1 teaspoon salt


• 2 teaspoon hot sauce

The rest

• 2 cups panko breadcrumbs


• 1 head of broccoli


• oil for frying


• chives for garnish

Directions

1. Make the sauce, whisk together the mayo, chili paste and agave in a small bowl. Set aside.


2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.


3. Put panko breadcrumbs in a separate bowl.


4. Cut broccoli into florets, then heat the oil on medium high in a large pan. You need about 1/2 to 1 inch of oil at the bottom of the pan.


5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot, add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce, garnish with chives, and serve immediately.

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