Spiced panko fried broccoli and cauliflower with kimchi sauce
A plant-based chicken wing alternative!
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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
Instructions
- 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.