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Vegan Korean Cauliflower Wings

These crispy vegan Korean cauliflower wings get their spice from the gochujang, but are also a little sweet, and come garnished with sesame seeds and scallions. Served with a cooling cucumber dip! The perfect snack food - with an attitude.
3 Servings - 1 hr 5 min -
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Servings:3  | Calories:602 | Total Fat:25g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 4g
20 %
Total Carb 73g
24 %
Fiber 11g
44 %
Sugars 16g
Cholesterol 5mg
2 %
Sodium 1533mg
64 %
Protein 25g
51 %
40% Others combined
23% Breadcrumbs
22% Roasted peanuts
12% All-purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 head of cauliflower, leaves removed and cut into bite-sized florets (approx. 4 cups) Batter
3/4 cup soy milk
1/2 cup all-purpose flour*
1/4 tsp gochugaru or red chilli flakes, optional
1/4 tsp salt
1/4 tsp ground pepper
1 cup golden breadcrumbs
1/4 tsp salt Glaze
4 cloves of garlic, finely minced
3 cm piece of ginger, grated
1/4 cup gochujang
1 tbsp rice vinegar or lemon juice
1/4 cup agave or rice syrup
1 tablespoon sesame oil
1/2 cup roasted peanuts, optional
Sesame seeds and scallions for garnish Scallion dip
1 cup vegan yogurt
1/2 a cucumber, grated and squeezed to remove liquid
2 scallions, finely sliced
1 tbsp lemon juice
Salt, to taste

Directions : View recipe directions on
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