entrees

Vegan Bang Bang Broccoli

I feel like when the weather starts to get chilly is when I want to start frying things. In the summer time, fried food just doesn’t appeal to me. It is heavy and greasy, which sucks in the heat of summer, but is an amazing comfort in the chill of winter and fall. 

 

Last week, I had the insane pleasure of going to Dirt Candy in New York City. It was hands down in the top 5 meals of my entire life. One of the many dishes I had was the Korean Fried Broccoli. It was so frickin’ delicious. My husband wasn’t with me, so I immediately sent a picture, suggesting(ferociously) that he try to make the dish for me! I found the recipe for it on the internets! We then got to talking about making our own fried broccoli entree, and after careful thought and brainstorming, we came up with a test for Bang Bang Broccoli!

 

This fried broccoli is so good and filling and comforting, but still light and crisp. The perfect comfort food for a cold night in! The whole recipe has only 12 ingredients (including the oil for frying), the sauce is only 3! A customary Bang Bang sauce has sweet chilli sauce and honey. I thought that was WAY too much sugar, so I went with a simple Vegan mayo, chilli paste and agave. So easy, so sweet and spicy, but not too sweet:) The batter is only 5 ingredients, and everything is just thrown together. After dipping into the batter, you just toss it in panko, and it is ready to get nice and brown and crispy. 

 

Then a quick drizzle with the Bang Bang sauce and you are ready for one of the best meals ever. My husband and I made some veggie fried rice to go with it, and bam! Oh yeah! You can also use this basic batter and sauce recipe for pretty much anything, I thought about tempeh and tofu, cauliflower and chickpeas. The possibilities are endless. 

 

 

Vegan Bang Bang Broccoli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Asian inspired broccoli panko fried to perfection drizzled with a creamy sweet and spicy sauce. 
Course: Main Course
Author: Lauren Hartmann
Ingredients
Bang Bang Sauce
  • 1/4 C. Vegan mayo
  • 2 Tbsp. Chili paste
  • 1 Tbsp. Agave nectar
Batter
  • 1 C. Almond milk
  • 1 tsp. Apple cider vinegar
  • 3/4 C. All purpose flour
  • 1/2 C. Cornstarch
  • 1 tsp. Salt
  • 2 tsp. Hot sauce
And the rest
  • 2 C. Panko bread crumbs
  • 1 Head of Broccoli
  • Oil for frying
  • Chives for garnish(optional)
Instructions
  1. Make the sauce, whisk together the mayo, chilli paste and agave in a small bowl. Set aside.

  2. Make the batter, add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch, and salt to a medium sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.

  3. Put the panko in a separate bowl.

  4. Cut broccoli into florets, then heat the oil on medium high in a large pan, I like to use a cast iron skillet, you need about 1/2-1 inch of oil at the bottom of the pan.

  5. Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.

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55 Comments

  • Reply
    Sara Field
    February 13, 2017 at 9:16 pm

    Saw this on insta , was so tempted that I had to visit this. Amazing idea . Totally gonna try making this one. Thankx for this one

    • Reply
      Lauren Hartmann
      February 13, 2017 at 11:28 pm

      Thank you so much! It is so delicious, I hope you enjoy!

  • Reply
    Kim
    March 13, 2017 at 3:32 pm

    Can this be baked instead of frying?

    • Reply
      Lauren Hartmann
      March 13, 2017 at 8:28 pm

      Yes. You should be able to. I would bake at a high temperature, and maybe spray them with oil of your choice. I love avocado oil spray!

    • Reply
      Roxanne
      April 16, 2017 at 12:56 am

      I baked it at 425 for 20 min. It was perfect except for the colour. It was not golden brown but white. But it was delicious! I also replaced the floor with quinoa flour and agave with a heaping TBSP of organic unsweetened apple butter. ….YUMMY!

      • Reply
        Lauren Hartmann
        April 16, 2017 at 12:59 am

        Yay! Sounds delicious! Yeah, to get it to brown, you probably have to give it a spray of oil. However, if you are trying to avoid oil all together this sounds like a great alternative! Thank you for sharing and the feedback!!

  • Reply
    Brandon
    March 14, 2017 at 6:33 pm

    This was great, and the only criticism is when to put in the hot sauce, as it is slightly ambiguous in the recipe details. Does one place it right into the milk and vinegar mixture? This is obviously a minor note, and thank you for the wonderful recipe.

    • Reply
      shoshi
      April 18, 2017 at 1:00 am

      hot sauce of your choice is in the batter. The mayo and chili paste is a dipping sauce. In the directions you add hot sauce to the batter, and after it’s all done you dip or drizzle

  • Reply
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  • Reply
    Shannon
    May 11, 2017 at 6:47 am

    My boyfriend doesn’t like mayo based sauces, so I am going to do a separate sauce for him. Is there something else I can use? I was thinking to replace the mayo with veggie broth and thicken it with flour. Do you have any advice?

    • Reply
      Lauren Hartmann
      May 11, 2017 at 10:53 am

      I think it needs to be creamy. How does he feel about avocado? You could do a creamy avocado sauce blended with veggie broth and then mixed with the agave and chili paste. Or you could use vegan plain yogurt? Or you could just mix the agave and chili paste without the creaminess. It would still be delicious! I hope that helps! Let me know if none of these appeal to you! I will do more brainstorming!

  • Reply
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  • Reply
    pom7756G
    June 29, 2017 at 2:04 pm

    Wondering if anyone has tried this with an air fryer? Looking for yet another reason to dig in and buy one…and this recipe must might be the push!

    • Reply
      Lauren Hartmann
      June 29, 2017 at 2:10 pm

      Actually, yes! Someone sent me a picture a few days ago of the outcome of the using an air fryer for this recipe. They said it was amazing, and it looked really good!

  • Reply
    Lesa
    July 6, 2017 at 4:15 pm

    This is delicious. I replaced the 2nd tsp of chili pepper with agave. I don’t like hot, hot. Thanks

    • Reply
      Lauren Hartmann
      July 6, 2017 at 8:25 pm

      Yay! I’m so glad you liked it! You are so welcome!

  • Reply
    Karen B Zimmer
    July 9, 2017 at 11:22 am

    I like my broccoli cooked, not raw or crunchy… does the broccoli soften up or is it still hard?? Maybe i can steam it a tad first. I know… I am weird but I like all veggies cooked. ????

    • Reply
      Lauren Hartmann
      July 9, 2017 at 4:08 pm

      It definitely gets soft, but you can try and steam it a bit first if you want. I do think it gets soft enough just frying, so it is up to you. I am not sure how well the coating would work on steamed broccoli. However, you could give it a try.

  • Reply
    Cary Adkison
    July 11, 2017 at 9:58 pm

    Made this evening. Used coconut milk instead of almond. Whole family LOVED it!! Definitely making it again. Thanks for the recipe

    • Reply
      Lauren Hartmann
      July 12, 2017 at 2:06 am

      Yay! You are so welcome!

  • Reply
    Angela
    July 16, 2017 at 3:16 pm

    has anyone made this using frozen broccoli? I have some on hand and was just curious…

    • Reply
      Lauren Hartmann
      July 16, 2017 at 7:44 pm

      I have not tried that, and I am not sure if anyone else has. However, you could definitely give it a try! I would just defrost it first and then coat it like you would with fresh. I can’t guarantee it will work, but I would love to know if it does! I think it will!

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  • Reply
    Zuzu Petals
    July 22, 2017 at 2:26 am

    I appreciate vegan recipes with good flavor!! Thanks for this.

    • Reply
      Lauren Hartmann
      July 22, 2017 at 10:42 am

      You are so welcome!

  • Reply
    Cindy
    July 31, 2017 at 9:35 pm

    Thank you. can’t wait to try it…looks delicious!

  • Reply
    Cindy
    July 31, 2017 at 11:36 pm

    Is 1/2 cup cornstarch a typo? Holy cow, that seems like a lot

    • Reply
      Lauren Hartmann
      July 31, 2017 at 11:44 pm

      Nope, not a typo. It is mixed with flour to make the batter. So it just makes a nice light crispy batter. I promise it works????

  • Reply
    Kenys
    August 4, 2017 at 10:43 am

    OMG!! I think I’m in LOVE! This is the most delicious vegan appetizer EVER! Thanks!

    • Reply
      Lauren Hartmann
      August 4, 2017 at 7:20 pm

      This makes my heart happy!

  • Reply
    Kenys
    August 4, 2017 at 10:46 am

    By the way, I used rice milk and it works just ad good.

    • Reply
      Lauren Hartmann
      August 4, 2017 at 7:21 pm

      Awesome! So good to know!

  • Reply
    Susanna
    August 20, 2017 at 8:46 pm

    I am new to the vegan world and havent tried a lot just yet. But I am also gluten free. What is the best flour to use for this?

    • Reply
      Roxanne
      August 20, 2017 at 8:53 pm

      I have tried quinoa, almond and brown rice flour. Brow rice flour have me the best results. It have it a crispy texture. I do not fry bit bake in oven.

    • Reply
      Lauren Hartmann
      August 21, 2017 at 12:50 am

      I have been told by many people that a gluten free all purpose flour works! You can also find some gluten free panko, Ian’s makes really good gluten free panko! Also Bob’s red mill makes my favorite gluten free ap flour!

  • Reply
    Shannon
    August 22, 2017 at 8:56 am

    Where can I find chili paste?

    • Reply
      Lauren Hartmann
      August 22, 2017 at 1:16 pm

      You should be able to find it at any grocery store in the international section or Asian section. If you can’t find it, I would try sriracha or a thicker hot sauce. I think you should be able to find it though. I use Sambal chili paste!

  • Reply
    c
    September 28, 2017 at 11:06 pm

    This was DECLICIOUS. I mean insanely good. We are basically non vegans eating mostly vegan for health reasons. Looking for new, tasty things for dinner. I made this with a side of teryaki zoodles and not only was it our of this world, but super filling as well! Thanks for such a great recipe.

    • Reply
      Lauren Hartmann
      September 28, 2017 at 11:42 pm

      That makes me so incredibly happy! I love hearing that! You are so welcome!

  • Reply
    Susan
    October 22, 2017 at 8:45 pm

    Hi Lauren! This looks s9 good! I was wondering his many servings it makes?

    • Reply
      Lauren Hartmann
      October 22, 2017 at 9:28 pm

      Thank you! It is soooo good! If you are serving as a side dish, I would say 3 or 4. If you are serving as a main dish I would say 2 or 3.

  • Reply
    Angel
    October 24, 2017 at 9:43 pm

    Wowwwwwwwwzers!! Bang Bang in my mouth…delicious!!

  • Reply
    Kelly
    December 18, 2017 at 8:50 pm

    Ah.may.ZING!! Like seriously…delish…I baked the broccoli and it browned nicely…will definitely make this again!!!

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  • Reply
    Yoi
    February 26, 2018 at 2:20 pm

    I’m so glad I bought a broccoli today !
    I made a few minor adjustments, since I didn’t have all the ingredients. Like using milk and lime instead of cider vinegar. I also added bell pepper, for there was a lot of batter left after coating the florets.
    Anyway, thanks a lot for this !

  • Reply
    Chastity
    March 10, 2018 at 8:58 am

    These were amazing. I followed the instructions just as they were but instead of using oil and a skillet I used my air fryer. 330 for 10 minutes flipped them over added additional 4 (checking on them in between of course), turned out wonderful and full of flavor. My new favorite recipe. Thank you for the recipe!

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