Ingredients
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
Instructions
Start by preheating the oven to 425 degrees.
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.
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.
Next, in a large mixing bowl, whisk together the flour, corn starch and salt.
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.
Pour the panko bread crumbs into a medium sized mixing bowl.
Then, dip each Brussels sprout into the batter, then into the panko. Coat completely in panko.
Place each Brussels sprout on to a sheet pan sprayed with non stick spray.
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.
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.
Once the Brussels sprouts are done, toss in the sauce and serve immediately with vegan ranch or vegan blue cheese
