Description
Discover how to make delicious Vegan Teriyaki Cauliflower Wings with this easy recipe. Perfect for a meatless appetizer or snack. Try it today!
Ingredients
- 1 small head cauliflower, cut into florets
- 1 cup (240 ml) all-purpose flour (120 grams)
- 1 cup (240 ml) water (240 milliliters)
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 cup (240 ml) breadcrumbs (120 grams)
- 1/2 cup (120 ml) soy sauce (120 milliliters)
- 1/4 cup (60 ml) maple syrup (60 milliliters)
- 1 tablespoon (15 ml) rice vinegar (15 milliliters)
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) water (15 milliliters)
- 1 clove garlic, minced
- 1 teaspoon (5 ml) grated fresh ginger
Instructions
- Preheat the oven to 450°F (230°C).
- Line a baking sheet with parchment paper.
- In a large bowl, mix flour, water, garlic powder, onion powder, salt, and black pepper to form a batter.
- Dip each cauliflower floret into the batter, ensuring they are well coated.
- Roll the battered florets in breadcrumbs to coat evenly.
- Place the coated cauliflower on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden and crispy.
- In a saucepan, combine soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger.
- Bring the mixture to a simmer over medium heat.
- In a small bowl, mix cornstarch and water to form a slurry.
- Stir the slurry into the simmering sauce to thicken.
- Remove the sauce from heat once thickened and set aside.
- Remove the baked cauliflower from the oven.
- Toss the cauliflower wings in the teriyaki sauce until well coated.
- Return the coated wings to the baking sheet.
- Bake for an additional 5-10 minutes to set the glaze.
- Serve the vegan teriyaki cauliflower wings immediately.