Buffalo Brussels Sprouts (GF, V)

Source: Rabbits and Wolves | Serves: 6 | Time: 45 min

Changes: replaced flour with GF flour; replaced corn starch with tapioca starch; used GF panko; used prepared buffalo sauce. I'll be honest, making it GF was a little rough. The panko didn't stick well to the sprouts, but good enough!

Ingredients

1 cup non dairy milk

1 tsp apple cider vinegar

3/4 cup all purpose GF flour

1/2 cup tapioca starch

1 tsp salt

2 tsp. hot sauce

16 oz #BrusselsSprouts

3 cup GF panko bread crumbs

Vegan, GF buffalo sauce

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 non dairy 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, tapioca starch and salt.

Now, whisk the 2 tsp. of hot sauce into the plant milk mixture, then pit 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.

Once the Brussels sprouts are done, toss in the sauce and serve immediately with vegan ranch or vegan blue cheese.