entrees/ snacks

Vegan Garlic Buffalo Brussels Sprouts

These Brussels sprouts are on fire!

Vegan garlic buffalo Brussels sprouts are every vegan’s dream come true. These buffalo Brussels are so incredibly crispy, but they aren’t fried. They are spicy and tangy with sooooo much garlic. Even though they are baked instead of fried, they stay crispy for a long time. Even after they are tossed in the garlic buffalo sauce. I served mine with some vegan ranch dressing, but you can totally make some vegan blue cheese. 

I poured all these garlic buffalo Brussels sprouts on to a plate, tried one, and I will never be the same. They are addictive, let me warn you. However, they are just baked Brussels sprouts, so no reason to stop popping them in your mouth. 

I hear people joking about how vegans are always trying to convince other people that vegetables are the same as meat. I don’t care what you think, these Brussels sprouts might not taste like chicken wings. I think they are better. They are so freaking delicious, you will forget all about regular buffalo wings. 

These vegan garlic buffalo Brussels sprouts take a few minutes to throw together, they bake for 20 minutes. You can make the garlic buffalo sauce while they bake, toss the Brussels in the sauce. Serve. They are definitely a crowd pleaser. 

5 from 5 votes
Vegan Garlic Buffalo Brussels Sprouts
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Crazy crispy baked Brussels sprouts tossed in a super garlicky Buffalo sauce. 

Course: Appetizer, Main Course
Servings: 6
Author: Lauren Hartmann
  • 1 C. Almond milk or other non dairy milk
  • 1 tsp. Apple cider vinegar
  • 3/4 C. All purpose flour
  • 1/2 C. Corn Starch
  • 1 tsp. Salt
  • 2 tsp. Hot sauce
  • 16 oz. Brussels sprouts
  • 3 C. Panko bread crumbs
Garlic Buffalo Sauce
  • 1 C. Hot sauce
  • 1/2 C. Vegan butter, I used Earth Balance
  • 1 Tbsp. Agave syrup
  • 1 tsp. Soy sauce
  • 8 Cloves Garlic, chopped
  1. Start by preheating the oven to 425 degrees.

  2. Now, trim the Brussels sprouts. Trim off the end and pull any bad leaves off the outside. If the Brussels sprouts are small leave them whole, if they are large, cut them in half. 

  3. Then prepare the batter. Add the almond milk and apple cider vinegar to a small mixing bowl. Let sit for a minute, it will curdle and get thicker. 

  4. Next, in a large mixing bowl, whisk together the flour, corn starch and salt. 

  5. Now, whisk the 2 tsp. of hot sauce into the almond milk mixture, then pour the almond milk mixture into the dry ingredients. Whisk until fully combined and lump free. 

  6. Pour the panko bread crumbs into a medium sized mixing bowl. 

  7. Then, dip each Brussels sprout into the batter, then into the panko. Coat completely in panko. 

  8. Place each Brussels sprout on to a sheet pan sprayed with non stick spray.  

  9. Bake the Brussels sprouts at 425 degrees for 10 minutes, flip the sprouts over and bake another 10-15 minutes. Or until nice and crispy and brown on the outside, but cooked through on the inside. 

  10. While the Brussels sprouts are baking, make the sauce. In a non stick skillet, heat the vegan butter on medium. When the vegan butter has melted add in the chopped garlic and saute for a minute or 2 to cook the garlic. Then add the hot sauce, agave and soy sauce. Cook for another minute to combine and develop flavor. Remove from heat. 

  11. Once the Brussels sprouts are done, toss in the sauce and serve immediately with vegan ranch or vegan blue cheese.

Recipe Notes

If the sauce is a bit too thick for you, add a splash of water. 

I generally make a quick "ranch" dip by whisking together about 1/2 cup of vegan mayo, juice of 1 lemon,  a few dashes of salt, garlic powder, oregano and basil. 

Batter adapted from my Vegan Bang Bang Broccoli

If you don't want your sprouts to be super spicy, use a mild hot sauce. 

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  • Reply
    June 26, 2018 at 12:05 am

    These were SOO GOOD!!
    I rarely comment on recipes, but this was such a success I knew I needed too. First of all, I love how it’s brussel sprouts instead of cauliflower, and the primer sauce stuck so beautifully. The result was a “meatier wing” than all my other alternative wing attempts. The only thing I altered was using 1/2 hot sauce and 1/2 BBQ sauce to make it milder. Finally, I really appreciate how the recipe was written, with the steps maximizing for time. Thanks!

    • Reply
      Lauren Hartmann
      June 26, 2018 at 11:00 pm

      You seriously made my day! I live for comments like this! Also, cutting the sauce with BBQ sauce is a great idea and sounds delicious. You are so welcome!!

  • Reply
    Jadh Lyke
    July 2, 2018 at 7:04 pm

    These are delicious. Making them for the second time to take to a Fourth of July barbecue. So so so good!

    • Reply
      Lauren Hartmann
      July 2, 2018 at 7:21 pm

      Yes! They are so addictive, aren’t they?!

  • Reply
    July 8, 2018 at 5:23 pm

    These are amazing!! Thank you for creating this.

    • Reply
      Lauren Hartmann
      July 8, 2018 at 5:39 pm

      This comment makes me super happy! You are very welcome!

  • Reply
    August 9, 2018 at 11:09 pm

    Is there any reason my milk/vinegar combo wouldn’t curdle? maybe the ACV i’m using isn’t acidic enough.. how long should it take for it to curdle, and how thick should it be?

    • Reply
      Lauren Hartmann
      August 9, 2018 at 11:18 pm

      You don’t need to worry too much about how thick it gets. It should still work fine! I’m not sure exactly why yours didn’t curdle, it should only take a minute or 2. However, I am quite certain it will work properly anyways!

  • Reply
    August 10, 2018 at 3:16 pm

    Ok thank you so much!

  • Reply
    Matt R
    September 12, 2018 at 3:45 pm

    How do these keep if you make them the night before serving?

    • Reply
      Lauren Hartmann
      September 12, 2018 at 4:48 pm

      They stay pretty crispy, but I would recommend tossing them in the buffalo sauce right before you serve them!

  • Reply
    September 30, 2018 at 2:58 pm


    • Reply
      Lauren Hartmann
      October 2, 2018 at 12:47 pm

      This is just my quick vegan ranch. I usually throw it together. The info about it is in the recipe notes!

  • Reply
    September 30, 2018 at 11:43 pm

    For the hot sauce are you using buffalo sauce?

    • Reply
      Lauren Hartmann
      October 2, 2018 at 12:46 pm

      I use just Frank’s original hot sauce. However, I really like super spicy food. So, if you want it a little milder, you could go with a buffalo sauce, that may be a bit less spicy since it is already cut with other ingredients.

  • Reply
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    October 4, 2018 at 10:38 pm

    Could you prepare everything and leave refrigerated and cook right before serving?

    • Reply
      Lauren Hartmann
      October 5, 2018 at 8:01 pm

      Sure! I have had a few people tell me they did that to take them to a potluck!

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  • Reply
    Molly Moroney
    October 27, 2018 at 1:38 pm

    I made these last night and they were really good. I didn’t have cornstarch so substituted Arrowroot Starch and used Bobs all purpose gluten free flour. Used Ripple Pea Milk. I also completely omitted the additional salt as I thought the salt from the buffalo sauce and the vegan ranch I use were salty enough. So glad I did. I also added pepper and smoked paparika to the batter and used the new vegan/gluten free Chickpea Breadcrumbs they sell now. They were so crunchy and good. I did a combo of brussel sprouts and cauliflower. Thanks for the recipe!

  • Reply
    Kelly McCarley
    November 8, 2018 at 3:19 am

    I made this tonight and it was fantastic! A delicious side dish for everyone. Easy and turned put exactly as pictured. So so good! Pro tip: use large brussel sprouts for meatier bites, smaller sprouts for more crunchy batter.

  • Reply
    November 17, 2018 at 8:32 pm

    WOW. this recipe is WILD. Beyond delicious. My husband and I are in awe.

    We subbed out the vegan ingredients because we don’t have dietary restrictions. I used regular butter and also sugar instead of agave. But otherwise followed this recipe exactly. The batter is genius with the acv and the corn starch. I knew as soon as it was mixed up that it was going to stick well. It’s seriously amazing how it stays crispy after it’s taken out of the oven and even tossed in the sauce.

    We used franks hot buffalo WING sauce (not regular franks) and it was CRAZY spicy, even considering that I am a FIEND for spicy food. This recipe makes cauliflower wings seem like a joke.

    Amazing job on this. Thank you.

  • Reply
    Kathy Varley
    November 18, 2018 at 10:57 pm

    Would it work to make the sprouts baked in advance and bring to a thanksgiving gathering and then reheat as one dish? Or should I save putting the sauce on until I get there? I’ll be attempting this delicious looking recipe this week.

  • Reply
    November 24, 2018 at 3:01 am

    These were so delicious!

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