Vegan Coconut Bang Bang Broccoli

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Vegan Coconut Bang Bang Broccoli

Jill Dalton
Looking for a recipe to jazz up your meals? This Plant Based Vegan Coconut Bang Bang Broccoli recipe is like do jumping jacks with your tastebuds. It is the perfect balance of sweet, tangy and rich that will keep you coming back for more. Bang bang sauce is such a great way to enjoy your broccoli!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 467 kcal

Ingredients
 
 

Batter

Bang Bang Sauce

Optional: toasted sesame seeds for garnish

    Instructions
     

    • Preheat oven to 400°F.
    • Lightly blend batter ingredients in blender.
    • Pour into a bowl.
    • Dip broccoli florets into the batter and place on a parchment lined baking tray.
    • Bake for 30 minutes.
    • Add all Bang Bang sauce ingredients to the blender and blend until smooth.
    • Once broccoli is finished baking, drizzle Bang Bang sauce on top,
    • Optional: Sprinkle on toasted sesame seeds.

    Nutrition

    Calories: 467kcalCarbohydrates: 54gProtein: 21gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 144mgPotassium: 1558mgFiber: 16gSugar: 16gVitamin A: 2132IUVitamin C: 276mgCalcium: 254mgIron: 6mg

    5 thoughts on “Vegan Coconut Bang Bang Broccoli”

    1. This sauce. Absolutely DELICIOUS!! I have been looking for something sweet and tangy that was vegan and not loaded with sugar. THANK YOU! Brb, putting this on everything… (The broccoli was also husband approved, which is rare).

    2. Jill, I wonder what alternative I might use to the oats in the sauce? I am grain (and gluten) free. Would something like say cooked drained butter beans work as they are quite dry, or flour from chickpeas with maybe arrowroot or something? Any suggestions? Thank you

    3. I made the coconut bang bang broccoli and it was absolutely delicious. I had some batter left and used it on some cauliflower also delicious. In fact I made another batch the next day and use tofu. This recipe is so delicious and easy I plan to make it often. Thanks

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