Ingredients:
Brussel sprouts: 2 dozen cut in ½
Oat milk: 1 C
Apple cider vinegar: 1 T
Sriracha: 2 T
Nutritional yeast: 3 T
Cornflour: ⅓ C + 2 T
Flour: 2 T
Breadcrumbs: 1 C
Salt to season
Oil
For spicy sauce:
Vegan butter: 1 T
Ginger: 1 T grated
Garlic: 2 cloves minced
Brown sugar: 1 T
Sriracha: 2 T
Soya sauce: 2 T
Peanut butter: 1 T
Water: ½ C
Method:
-Mix together oat milk and apple cider vinegar. Let the mixture rest for 10 mins
– Add sriracha, nutritional yeast, cornflour, flour and salt to season. Mix to form a smooth batter
-Place breadcrumbs in a separate bowl
-Dip brussel sprout in batter then roll in breadcrumbs to evenly coat
– Transfer onto a lined baking tray and spray with olive oil
-Roast in a preheated oven at 200C for 25 mins turning halfway
-Heat vegan butter in a pan and add ginger garlic and sugar
-Mix together sriracha, soya sauce, peanut butter and water and add to the pan
-Bring to a simmer and reduce to desired consistency
– Pour sauce over breaded brussel sprouts
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