Spicy Crispy Bang Bang Broccoli
Ingredients
- 1 broccoli
- 40g plain flour
- 240ml soya milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon sriracha
- 150g panko breadcrumbs
- 1 cup cornflour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- salt and pepper to taste
Spicy mayo
- 4 tablespoons vegan mayonnaise
- 2 teaspoons sriracha or chilli sauce
- 1/2 teaspoon maple syrup or honey
Preparation
Trim the broccoli into bite-sized florets and optionally fry the greens as a side dish.
In a bowl, add the flour, soya milk, and apple cider vinegar; stir and let it sit for a few minutes, then add the sriracha and stir to combine.
In a separate bowl, combine the panko breadcrumbs with onion powder, garlic powder, smoked paprika, and generous pinches of salt and pepper.
Coat the broccoli florets in the batter, let them sit for as long as possible, then dip each one into the panko breadcrumb mixture and place on a lined baking tray.
Bake for 20-25 minutes until golden brown, turning halfway, or air fry for 15 minutes at 200°C, turning halfway.
For the spicy mayo, mix all the ingredients in a bowl.
Toss the baked broccoli florets in the spicy mayo until coated, then transfer to a serving bowl and enjoy.
