Here’s everything you will need to make this delicious crispy bang bang broccoli :

Broccoli florets
Toppings: White and black sesame seeds, green onions
Spray oil
FOR THE BANG BANG SAUCE
Vegan mayo (my go-to brand is Veganaise or Hellmans)
Sriracha
Agave (or a sweetener of your choice)
Red pepper chili flakes
Garlic powder
Onion powder
Water
COATING MIXES
Almond milk, plain and unsweetened (my go-to brand is Malk, Elmhurts, or Willas)
Dijon mustard
Hot sauce
Salt and black pepper
Flour
Arrowroot flour or cornstarch
Panko breadcrumbs
Garlic powder
All-purpose seasoning

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

3 cups of broccoli florets

Spray olive oil

Toppings: black and white sesame seeds, green onions

Bang Bang Sauce:

1/2 cup of vegan mayo

1/4 cup of sriracha

2 tbsp of agave (or a sweetener of your choice)

3/4 tsp of red pepper chili flakes

1/2 tsp of garlic powder

1/2 tsp of onion powder

1 tbsp of water

Wet batter

1 1/2 cups of almond milk, plain and unsweetened

1 tsp of Dijon mustard

1 tsp of hot sauce

A couple of pinches of salt and black pepper

1/3 cup of flour

Dry mix

1/2 cup of flour

1/4 cup of arrowroot flour or cornstarch

1 cup of panko breadcrumbs

1/2 tsp black pepper

1/2 tsp of salt

1 tbsp of garlic powder

2 tbsp of all-purpose seasoning

Instructions:

If using the oven, preheat the oven to 425 degrees Fahrenheit.

Prepare the bang bang sauce:

Combine 1/2 cup of vegan mayo, 1/4 cup of sriracha, 2 tbsp of agave (or a sweetener of your choice), 3/4 tsp of red pepper chili flakes, 1/2 tsp of garlic powder, 1/2 tsp of onion powder and 1 tbsp of water. Refrigerate for later use.

Prepare the broccoli:

Cut the broccoli into bite-sized florets. Rinse thoroughly to clean. Bring 1 inch of water to a simmer in a large pot or large saucepan. Using either a steamer basket or a metal colander/strainer, steam the broccoli for 7 minutes. Now, you should be able to pierce the broccoli with a fork. Remove from heat and set aside on a paper towel to let dry. You may need to steam the broccoli in batches.

Set Up The Coating Bowls: This step requires two bowls.

Bowl 1: Whisk together 1/2 cup of flour, 1/4 cup of arrowroot flour or cornstarch, 1 cup of panko breadcrumbs, 1/2 tsp black pepper, 1/2 tsp of salt, 1 tbsp of garlic powder, 2 tbsp of all-purpose seasoning

Bowl 2: Whisk together 1 1/2 cups of almond milk, plain and unsweetened , 1 tsp of Dijon mustard, 1 tsp of hot sauce, 1/3 cup of flour, and a couple of pinches of salt and black pepper

Coating and Baking:

Add the steamed broccoli florets to the wet batter and then coat the florets in the dry mix. Repeat this process until each broccoli floret is coated with the panko mix.

BAKING METHOD: Place the coated broccoli on a baking sheet and spray each piece generously with oil. Bake in the preheated oven for 15-20 minutes on each side.

AIRFRY METHOD: Add the coated broccoli to the air fryer basket and spray each piece generously with oil. Airfry on 380 degrees for 15 minutes, shaking the basket halfway through.

Serve and enjoy:

Remove the broccoli and toss with the bang bang sauce. Top with black and white sesame seeds and green onions. Serve immediately and enjoy!