CHILI GARLIC BRUSSELS SPROUTS

Chili garlic brussels sprouts are tender on the inside, crispy on the outside, and super spicy, just like any buffalo wing you are craving for. I have tried many cauliflower wings recipes before, but I bet they are way better than any of them. They’re oven-baked and tossed with a delicious chili garlic sauce, these will be the hit of your parties!

If you are looking for any brussels sprouts vegan recipe you must give it a go. They are juicy not dry, despite the long cook time. It’s hard to believe they aren’t fried. Unbelievably easy to make, super addictive, and you can double or triple this recipe for a potluck.

Print Recipe
5 from 1 vote

Chili Garlic Brussels Sprouts

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Keyword: brussels sprouts, vegan
Servings: 6
Author: Get Set Vegan

Ingredients

  • 1 Cup Panko bread crumbs
  • 1/2 Cup Flour
  • 2 Tbs Corn flour
  • 1/2 Tsp Chili powder
  • 1/4 Tsp Garlic powder
  • 1 Tsp Salt
  • 1/2 Cup Almond milk
  • 1 Tbs Apple cider vinegar
  • 1 Pound Brussels sprouts

Chili Garlic Sauce

  • 2 Tbs Butter (Margarine)
  • 10 Cloves Garlic
  • 1/3 Cup Chili Sauce
  • 1 Tsp Soy Sauce
  • 1 Tbs BBQ Sauce
  • 1 Tsp  Coconut sugar

Instructions

  • Preheat the oven to 375 degrees F. Mix flour, cornflour, salt, chili powder, and garlic powder.
  • In another bowl stir together almond milk and apple cider vinegar and let it sit for a minute to curdle. Once it gets a little thick pour the almond milk mixture into dry ingredients.
  • Trim off bad leaves from sprouts and wash thoroughly.
  • Pour panko breadcrumbs in a bowl and then dip Brussels sprouts into prepared batter and then in panko breadcrumbs. Coat evenly and spread over a baking tray.
  • Bake at 375 degrees for about 15 minutes or until crispy golden.
  • Meanwhile, prepare the sauce by heating the vegan butter into a frying pan on medium heat and fry thinly chopped garlic.
  • Add chili sauce, soy sauce, BBQ sauce, and coconut sugar and stir for a minute or two until thickened.
  • Now pour over baked Brussels sprouts and toss into sauce. Serve Immediately with some vegan mayo or ranch sauce.

Video

12 Comments

  1. Hello I am so grateful I found your website, I really found you by accident, while I was searching on Google for something else, Anyways I am here now and would just like to say many thanks for a marvelous post and a all round enjoyable blog (I also love the theme/design), I don’t have time to read through it all at the moment but I have saved it and also included your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the excellent work.

  2. 5 stars
    I love it when a recipe takes food in a completely different direction!
    I love Brussels sprouts many ways….especially roasted. But this is a first for me. Thanks!

  3. I don’t see Panko breadcrumbs in the ingredient list, but when I look at the directions it says pour panko in a bowl? Bummed since I had all the ingredients except for breadcrumbs. How much Panko is needed?

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