These vegan crispy firecracker brussels sprouts are spicy, no doubt about it. But, they are spicy in the best possible way. Plus, sweet that cuts through the spice. Sweet and spicy is one of my favorite flavor combinations and these sprouts are addictive. They are battered and breaded, but baked not fried. You’ll get maximum crunch without deep frying. These Asian-inspired brussels sprouts are absolutely perfect with rice. I love to sprinkle some rice wine vinegar and sesame seeds over the rice! The whole thing is just dreamy.
What you need for these brussels sprouts:
- Non-dairy Milk: I used oat milk, but any kind you like will work.
- Rice Wine Vinegar: For the batter and the sauce.
- All Purpose Flour and Corn Starch: These are the dry ingredients for the batter.
- Soy Sauce: To add saltiness to the batter and the sauce.
- Sriracha: To add spiciness to the batter and you add a ton to the sauce. It gives it all the heat.
- Panko Bread Crumbs: These coat the sprouts, just make sure you are getting vegan panko. The panko from Trader Joe’s is vegan!
- Brussels Sprouts: Obviously. You need to use fresh brussels sprouts for this dish.
- Brown Sugar: Brown sugar whisked with sriracha, rice wine vinegar, and soy sauce create the sauce.
When I was a kid, I thought I hated brussels sprouts, but then I had them properly cooked and now they are my favorite things. I have eaten a lot of brussels sprouts recently, and these vegan crispy firecracker brussels sprouts are at the top of my list. Crunchy, sweet and spicy and everything I want.
Why Should You Make These Sprouts?
- They are so crispy, they seem fried, but they aren’t.
- This sauce is the most incredible sauce ever.
- Brussels sprouts are the greatest vegetable of all time. I said what I said.
- Super simple to make and the whole thing only takes about 30 minutes.
- Anything that goes with rice is a favorite of mine.
Vegan Crispy Firecracker Brussels Sprouts
Ingredients
For The Brussels Sprouts
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 1 teaspoon Rice wine vinegar
- 3/4 Cup All purpose flour
- 1/2 Cup Corn starch
- 1 teaspoon Soy sauce, regular or low sodium
- 2 teaspoon Sriracha
- 2 Cups Panko bread crumbs, vegan
- 1 Pound(16oz.) Brussels sprouts, fresh
For The Sauce
- 1/2 Cup Sriracha*
- 3/4 Cup Brown sugar
- 2 teaspoons Rice wine vinegar
- 1/2 teaspoon Soy sauce
Instructions
- Preheat the oven to 425 degrees(F).
- First make the brussels sprouts. In a small mixing bowl, whisk together the non-dairy milk and vinegar. Set aside.
- Now, in a large mixing bowl, whisk together the flour and corn starch.
- Next, pour the non-dairy milk mixture into the dry ingredients as well as the soy sauce and sriracha. Whisk to fully combine and create the wet batter for the sprouts.
- Pour the panko into a separate medium sized mixing bowl.
- Now, trim the brussels sprouts and cut large ones in half, leave small ones whole.
- Dip each sprout into the wet batter, coating completely, then place in the bowl with the panko and coat completely in panko. Place each sprout on a sheet pan that has been sprayed with non-stick spray.
- Repeat with all the sprouts. Then spray the tops with more non-stick spray or brush with a little oil.
- Bake for 10 minutes, flip the sprouts and bake another 7-10 minutes or until they are crispy.
- While the sprouts bake, make the sauce. Add all the sauce ingredients to a small sauce pan and whisk together.
- Heat on medium, bring to a simmer and reduce heat to low. Simmer for about 5 minutes, whisking constantly. Turn off the heat and let cool until the sprouts are done.
- Once the sprouts are done, put them in a large bowl and pour the sauce over them and toss to coat.
- Serve immediately with rice if desired.
Notes
Nutrition
Hi Lauren, your recipe arrived in my inbox just when I was about to cook dinner ….. with the brussel sprouts I had prepared yesterday to cook today ….
And I quickly made a change of plans and made your recipe. Only amendmend: Didn’t have panko so switched it to popped amaranth and siraccia sauce to ketchup …. next time, I will make the original, promissed.
We had a wonderful dinner and look forward to a second serving tomorrow for lunch.
Thanks for this great recipe and have a nice Sunday. Best regards from Zurich in Switzeland. Isabelle
Delicious! Will definitely make this again
Made this last night for dinner, so good! Ate leftovers for breakfast 😋 🤗
This was so good. I will be using the batter and breading technique for other veggies. Cauliflower would be amazing too! The spicy sauce was a bit too spicy for me, but some of my family loved it just the way it was, I can imagine this with buffalo sauce, orange chkn sauce, or any other Asian style sauce. Thanks fore always sharing amazing recipes! I never worry how they will turn out. I can always count on you!
We made this 2 nights ago and it was AMAZING! Thank you!
This was excellent! Made yesterday with Brussels sprouts and today with cauliflower. I was terrified to use that much Sriracha in the sauce, so I used 1/4 cup of Sriracha and 1/4 cup tomato sauce and it was still plenty spicy. This is going on the regular recipe rotation list!
Yes, they’ve definitely got some kick. Glad you enjoyed them!
Made this for supper and we are so impressed! I had a bit of a time getting the Panko to stick so I added s bit of fine crumbs and it worked well
These were incredible! I scrolled past the post a few days ago and tonight my dinner plans fell through but I had some Brussels in the fridge! I’m so glad my dinner plans fell through! We loved this, we charred some broccoli in a cast iron and then put it in the bowl with the baked Brussels and tossed it with the sauce all together, delicious!
I’m going to try to play with the brown sugar and cut it but next time.
Just made these. Used ketchup with a tspn with Sriracha. Delicious.
trying this right now. Will know how good it is when we eat it for potluck tomorrow. thank you.
Has anyone airfryed these please ?
These look amazing! Can’t wait to try them! But please tell me if you leave the sprouts whole – or are you cutting them in half? The IG reel looks like some of them have been halved?
Thx!
Hi! Thank you! It has that information in the instructions! I cut large ones in half and if they are tiny I keep them whole. I hope that helps!
Tasty! I’m not a big fan of Brussel sprouts but the pictures got me. So glad I tried it! These were delicious! I’m a lover of very spicy food, but the sauce was very spice. I used chili garlic sauce because it’s what I had. I also reduced the sugar, so all that could have played a big role in the level of spice. Would make these over and over again. I wanted to eat their entire pan by myself.
I really enjoyed this, but I was curious if you need to cook the brussel sprouts for a longer period of time. Even some of the smaller sprouts didn’t completely cook all the way through, so they were a little chewy. Does brushing the oil before putting the sprouts into the oven make that much of a difference? The sauce and the coating was excellent though, and I will keep trying until I can get the sprouts a little softer on the inside.
Thank you for your recipe.
C.Tulip
It is possible you may need to cook them longer, or make sure you are halving all of the sprouts. If you are concerned about it, you can also cut them in quarters. Much of the time, oven temps will be a little different, even if they are set to the same temp. You may just need to cook yours a but longer! Maybe next time, just test one before taking them out of the oven! I hope that helps and I am glad you enjoyed the rest!
Love these! I used half catsup and they still had a good bite. I think next time, I’ll try a bit more Sriracha. A little time consuming but my hubby liked them so much, he offered to help with the coating. They’re even yummy as leftovers! Gonna make another batch in the next couple of days. May just be our new favorite way to eat Brussels Sprouts!!
OMG, this was RIDICULOUSLY delicious. I made super minor adjustments, not because the recipe needed it, but just based on personal taste: Added onion and garlic powder into the batter, used half the sugar for the sauce and added more garlic (love it) and dried parsley into the sauce. Also, I don’t eat soy, so I used coconut aminos in place of the soy sauce, and that worked well.
So, so, so good. My favorite new recipe for sure.
I was skeptical but this recipe was delicious! Even my 9 year old ate it. I didn’t have rice wine vinegar so I used apple cider vinegar. I will definitely try it with rice vinegar next time. Thanks for a dinner homerun!
Where have you been all my life? Since going back to PB, I make at least two new recipes a week. Let me tell you, I have tried some real stinkers (despite their great reviews!)! I was so relieved to find that your recipe is a true bullseye! 🎯 Hits all the right spots! The spice is perfection! Not too hot, not too mild (I added a drizzle of Sriracha over mine). I couldn’t stop eating it! I replaced the Brussel Sprouts with Cauliflower because I didn’t have any on hand. I also added toasted black sesame seeds and chopped scallions as shown in your image, which is a must for a true umami BOMB! Absolutely DELISH on Jasmine rice! Thank you-Thank you-Thank you for a dynamite recipe! Definitely subscribing! I look forward to trying more of your recipes.
this was so good! i was scared of using that much sriracha so i did one part chili garlic sauce and it was perfect! if anyone finds this too spicy, maybe try that. 😀 i crave it already and i just finished eating some lol thanks!