Vegetarian Korean Wings. Whisk together the egg replacer, hot sauce, red pepper flakes, and cayenne pepper into a medium size bowl.; Put the flour and black pepper into a large zip lock bag. Dredge chicken wings into the egg mixture then toss into the Ziplock bag of flour. The unique sweet and spicy sauce is what makes the Korean wings so irresistible.
Great recipe for Vegetarian Korean Wings. The unique sweet and spicy sauce is what makes the Korean wings so irresistible. However, you don't need to be a meat-eater to enjoy these wings. You can have Vegetarian Korean Wings using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Vegetarian Korean Wings
- Prepare of cauliflower stalk removed, cut into bite-size “wings”.
- Prepare of egg beaten.
- It’s of breadcrumbs.
- It’s of honey.
- You need of Korean hot pepper paste Gochujang.
- It’s of apple cider vinegar.
- It’s of water.
- You need of soy sauce.
- Prepare of toasted sesame seeds.
- Prepare of green onion thinly sliced.
Here, we use cauliflower to make these delicious vegetarian Korean wings so everyone can enjoy it! Just because you're a vegan doesn't mean that you can't indulge in some junk food every now and again. Vegan Buffalo Wings just in time for SUPER BOWL! I made these for vegan Korean bowls with rice, black beans, sesame sautéed spinach, sesame roasted sweet potato, avocado, and creamy gochujang sauce made by mixing the leftover cauliflower sauce with a bit of vegan mayo.
Vegetarian Korean Wings step by step
- Put the breadcrumbs in a Ziploc bag and set aside..
- Dip the bite-size cauliflower in egg then put them inside the Ziploc bag. Shake the bag to coat cauliflower with breadcrumbs..
- Shake off excess breadcrumbs and place them inside the fryer basket. Spray some oil onto the cauliflower and air fry at 380F (190C) for about 5-6 minutes..
- In the meantime, add Gochujang, apple cider vinegar, water, honey, and soy sauce to a wok or a frying pan. Heat and constantly stir the sauce mixture until it thickens..
- When the “wings” are done, toss them in the wok to coat. Sprinkle some sesame seeds and green onion to serve..
The cauliflower got perfectly caramelized in the oven. Heat the Korean chile sauce in a non-stick sauté pan set over medium heat and bring to a simmer. Add the cauliflower into the pan, tossing to incorporate. Mound the cauliflower into a bowl. Sprinkle the green onion, lime zest and sesame seeds evenly over the cauliflower.