The future is plant-based, and what better way to embrace it than with trying new vegan recipes of your favourites at home?
Chef Jason Parsons shares a crispy, spicy, and flavourful recipe for Panko Fried Broccoli and Cauliflower with Kimchi Sauce that you’ll love. Using chicken seasonings like paprika and cayenne pepper transform these veggies into tasty bite-sized pieces that might even replace your craving for chicken wings!
INGREDIENTS
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup panko breadcrumbs
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- 1/2 tsp paprika
- 2 tbsp grapeseed oil
- 2 whole sliced red Thai chilis
- 1/4 cup toasted cashews
- 1/2 cup kimchi sauce
METHOD
- In a food processor, combine the panko breadcrumbs, cumin, cinnamon, cayenne pepper and paprika.
- Then, place the cauliflower and broccoli in a bowl. Drizzle with the grapeseed oil and then add in ¾ of the spiced panko crumbs. Using your hands toss the cauliflower and broccoli well with the grape seed oil and spiced panko.
- Next, deep fry the coated cauliflower and broccoli until nice and crispy. Then remove from the fryer and toss in a drizzle of the kimchi sauce.
- Lastly, serve garnished with a little sprinkle of the spiced crumbs, sliced chili’s and toasted cashew crumbs.