Get ready to elevate your snack game with our Crunchy Soy Glazed Fried Vegan Cauliflower Wings! These crispy, golden-brown vegan wings are the perfect alternative to traditional chicken wings, delivering all the satisfying crunch without any meat. Coated in a deliciously sticky, sweet and spicy soy glaze, each bite is a delightful mix of crispy, sweet, spicy and savoury flavours that will leave your taste buds dancing. Perfect for game day, parties, or a fun vegan dinner, these vegan cauliflower wings are a fantastic addition to your vegan recipes and lacto vegetarian recipes collection. Plus, we’ll reveal the secret to achieving the perfect crunch every time, so you can impress your friends and family with a vegan dish that’s as delicious as it is unique. Scroll down to discover the recipe and get ready to wing it like a pro!
Recipe:
Serves: 4
Preparation time: 20 minutes
Marinating time: 30 minutes
Total time: 50 minutes
Ingredients:
For the cauliflower wings:
1 medium cauliflower, cut into florets
1 cup plain flour
1 cup water
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
Oil, for frying
For the sweet and spicy soy glaze:
½ cup soy sauce (use a low-sodium variety if preferred)
¼ cup maple syrup
1 tablespoon sriracha sauce (adjust for spice preference)
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon cornflour mixed with 2 tablespoons water (for thickening)
Method:
In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have a thick, pancake-like consistency that clings to the cauliflower florets. Adjust with more water or flour as needed.
Pour enough oil into a deep frying pan to cover the bottom by about an inch. or you can use a deep fryer. Heat over medium-high heat until a small drop of batter sizzles upon contact.
Dip each cauliflower floret into the batter, ensuring it’s fully covered. Carefully place the coated florets into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel to remove excess oil.
In a small saucepan, combine the soy sauce, maple syrup, sriracha, garlic, and ginger. Bring to a gentle simmer over medium heat, stirring occasionally. Once the mixture is heated through, add the cornflour mixture and stir continuously until the sauce thickens and becomes glossy, about 2 minutes.
Transfer the fried cauliflower wings into a large mixing bowl. Pour the hot glaze over the wings, tossing gently to coat each piece thoroughly with the sauce.
Serve immediately, garnished with sesame seeds and chopped spring onions for added crunch and flavour. These wings are best enjoyed hot, straight from the pan, while they retain their crispiness.
Additional Tips:
For an even crunchier texture, double fry the cauliflower wings by frying them once, letting them cool slightly, and then frying them again until extra crispy.
These wings are perfect served with a side of steamed rice or a simple green salad to balance the heat.
Allergy information / alternatives:
To make this recipe gluten-free, substitute plain flour with a gluten-free flour blend and ensure your soy sauce is also gluten-free.
For a milder version, reduce the amount of sriracha or omit it altogether.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 5g
Fat: 12g
Carbohydrates: 30g
Fibre: 4g
Sugar: 12g
Salt: 1.8g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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