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
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
- 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.