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.
Servings:3 | Calories:602 | Total Fat:25g | Chol:5mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
Sat Fat 4g
Total Carb 73g
40% Others combined
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 thesashadiaries.com