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Vegan Garlic Buffalo Brussels Sprouts


  • 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
Vegan Garlic Buffalo Brussels Sprouts


  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. .............
  7. For complete recipe, you can visit www.rabbitandwolves.com/

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