Recipe: Yummy Vegetarian Korean Wings

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. Here, we use cauliflower to make these delicious vegetarian Korean wings so everyone can enjoy it!

However, you don't need to be a meat-eater to enjoy these wings. Here, we use cauliflower to make these delicious vegetarian Korean wings so everyone can enjoy it! In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning. You can cook Vegetarian Korean Wings using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegetarian Korean Wings

1. Prepare 1/2 head of cauliflower stalk removed, cut into bite-size “wings”.
2. You need 1 of egg beaten.
3. Prepare 1 cup of breadcrumbs.
4. You need 4 Tablespoon of honey.
5. Prepare 2 Tablespoon of Korean hot pepper paste Gochujang.
6. Prepare 2 Tablespoon of apple cider vinegar.
7. It's 2 Tablespoon of water.
8. You need 2 Tablespoon of soy sauce.
9. It's 1 teaspoon of toasted sesame seeds.
10. Prepare 2 Tablespoon of green onion thinly sliced.

In a larger bowl, combine ¾ cup broth and tahini and whisk until smooth. Gochujang is one of my favorite things, and it's what gives this BBQ sauce it's spiciness. This Korean BBQ sauce has everything. The method I use to make this tofu ultra crispy is the easiest thing in the world, and totally gluten-free!

Vegetarian Korean Wings instructions

1. Put the breadcrumbs in a Ziploc bag and set aside..
2. Dip the bite-size cauliflower in egg then put them inside the Ziploc bag. Shake the bag to coat cauliflower with breadcrumbs..
3. 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..
4. 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..
5. When the “wings” are done, toss them in the wok to coat. Sprinkle some sesame seeds and green onion to serve..

This vegan crispy Korean BBQ tofu comes together crazy fast. Add the cauliflower to the batter in the bowl, and toss to combine. Remove the pieces of cauliflower, one by one, and tap off the excess batter a few times on the side of the 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. The cauliflower got perfectly caramelized in the oven.

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