bang bang broccoli

Bang-Bang Broccoli

Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes and is perfect with rice or noodles for a Saturday night fake-away.

Freezable
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 4.4 / 5. Vote count: 5

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

25 minutes

Cuisine

Chinese

Meal

  • lunches
  • sides-light-meals-and-salads
  • vegetable-side-dishes

Servings

4

Ingredients

  • 1 medium head of broccoli
  • 100ml aquafaba (eg OGGS® Egg Alternative Aquafaba)
  • 70g plain flour
  • 40g cornflour
  • 2 tbsp any plant milk
  • 2 tbsp chilli sauce of your choice
  • 1tbsp garlic powder/crushed garlic (optional)
  • A squeeze of juicy lemon
  • Salt and pepper
  • 2 tbsp breadcrumbs (optional)
  • 100ml sunflower or vegetable oil, for frying

Sticky sauce

  • 50ml aquafaba (eg OGGS® Egg Alternative Aquafaba)
  • 1tbsp chilli sauce of your choice
  • 1tbsp agave nectar (our favourite honey replacement) or honey
  • Handful of chives, finely chopped
  • Handful of peanuts, roughly chopped

Instructions

  1. Break your broccoli into small florets.
  2. Pour your aquafaba into a clean bowl and whisk with an electric hand whisk until it forms stiff peaks and doesn’t shift in the bowl. This will take roughly 3 minutes of whisking on a high speed.
  3. Add the flour, cornflour, milk, chilli sauce, garlic, lemon, a pinch of salt and pepper into the whisked aquafaba and gently fold everything together. The aquafaba will deflate slightly, but don’t worry.
  4. Start heating up the oil in a frying pan over a medium heat, until it begins to simmer and sizzle.
  5. Pop the florets into the batter and stir them with a big spoon, to ensure they’re completely coated.
  6. Next, gently lower the coated broccoli into the piping hot oil and sprinkle the breadcrumbs on top as they cook. Turn them every two minutes to make sure each side is golden.
  7. After about 6-7 minutes of frying and you’re happy with how crispy they are, place them onto a piece of kitchen roll to soak up any excess oil.
  8. Now for the sticky sauce. Combine all the liquid ingredients into a bowl and mix well. Spoon this over the top to glaze, while the bang-bang broccoli is still warm. Sprinkle over the chives and peanuts to finish.
1028010280

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Ultimate Roast Potatoes

Roast potatoes for all roast potato occasions – this is our favourite way of making them – enjoy! This recipe has been taken straight from our brand new mini cookbook, A…

Best Ever Tiramisu

Best Ever Tiramisu

Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…

No Turkey Festive Roast

No Turkey Festive Roast

This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…

Pumpkin fritters kids toddlers children

Pumpkin Fritters

This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…