6.12.2013

Vegan broccoflower "wings"

First off, it's 2013. Can spellcheck please get with it and add teriyaki to it's database. It's been around for like ever and for some reason I can't remember whether it's two r's or one, so I always have to Google it and feel like a moron. Help a sistah out here.

Oh, and add sistah while you're at it.

Just kidding, that's not correct grammar peeps!

Anywho, a few weeks back I came across this fab-freaking-tastic recipe for barbecue cauliflower wings that I just had to make on the giddy up! I'm not normally one to follow a recipe, but because I've never made anything of this variety, I decided to go with the flow.

And that flow was delicious my folks.

We've made these three different times now and I've tweaked the recipe according to our tastes and what we have in the fridge (aka, we never have plain nondairy milk). I wasn't sure if this would work without it, but it did, so I figured I'd share my adjusted version of these bad boys in case you guys need something super easy, super quick and super yummy for little hands or for game night!



Teriyaki broccoflower wings
(makes a whole cookie sheet of yummyness!)
Ingredients:
1 head of broccoflower (any variety of "flower" will do, cauliflower, fiestaflower, etc)
2 cups whole wheat flour
1 1/2 cup flaxseed-"egg" mixture (take 1 1/2 cups cold water and add 3 heaping TBS of ground flaxseed to it, allow that to sit for 10 minutes and stir with a fork. DO NOT skip the sitting step. We need it to nasty gelify)
1/2 to 1 cup water (you can vary this, use less water if you like a thicker, breadier batter or use more water if you like it a little on the runny and light side. I used more)
2 tsp onion powder
2 tsp garlic powder
dash of salt and pepper
1 tsp liquid smoke
2 cups teriyaki sauce (buy some prepackaged, vegan though, or make it yourself with the following recipe!)

Optional: Make your own teriyaki glaze!
1 1/3 cup water
1/3 cup soy sauce (we use the low sodium kind!)
1 tsp ground ginger
1/2 tsp garlic powder
1/4 to 1/2 cup brown sugar (add the greater amount if you like your sauce sweet)
2 TBS agave nectar
3 TBS corn starch

Sauce directions:
Mix everything but the cornstarch in a sauce pan on low to medium heat. Mix in cornstarch vigorously until it dissolves. Heat sauce until it thickens to desired texture (around six minutes for us). If it appears to thick, add two TBS of water at a time until it reaches your preference!

Wing directions:
Preheat your oven to 450. Cut broccoflower into strips and then break apart into wing-size pieces (almost the natural size of most 'florets'). In a medium bowl, stir all wet ingredients together. In another bowl, stir all dry ingredients together. Mix the dry ingredients into the wet ingredients until a smooth batter forms. Grease a large cookie sheet and then dip the broccoflower "wings" into the batter, making sure to cover the entire thing. Place on cookie sheet and repeat until all of your "wings" have been battered.

Place them in the oven for 15 minutes. When you pull them out they should be golden brown and breaded. Next, take your teriyaki sauce and baste each wing with a generous amount. Once they're all covered, place back in the oven for three-five minutes, pull out once the sauce is bubbly and not burning.

Enjoy with your favorite vegetable and watch as your children gobble them up! (Or save them for yourself and eat them ALL)!

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2 comments:

  1. ohmygoodness those look so good. my mouth is watering. we might have to try this this weekend!

    ReplyDelete
  2. We made these last night and they came out perfectly! The recipe seems very forgiving as we used some quina flour too!

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