For The Brussels Sprouts
1 Cup Non-dairy milk, unsweetened
1 teaspoon Rice wine vinegar
3/4 Cup All purpose flour
1/2 Cup Corn starch
1 teaspoon Soy sauce
2 teaspoon Sriracha
2 Cups Panko bread crumbs, vegan
450g Brussel sprouts
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.
Recipe by Rabbit and Wolves