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Published on Jul 21, 2012
I was never a fan of hot or buffalo wings, more a lemon pepper girl, so it does not even break my heart to demolish this chicken wing recipe. I learned early in my vegan journey that it was the taste of the sauce that most people love, not the meat. Especially kids, they love sauces and the joy of dipping. So all you really need is something hearty and crispy to hold up to the sauce. I have the bright idea to make this bar food treat a tiny bit healthier by infusing it with roasted broccoli. I think I will love it and you will too. Serves 2 - 3
1 head fresh broccoli 3 tablespoons of olive oil 3 cloves of minced garlic salt and pepper to taste
1/4 cup vegan butter, melted 1/2 cup of good hot sauce
Preheat the oven to 400 degrees F.
After you cut your broccoli away from the stalk, add the pieces to a large bowl. Drizzle with olive oil and toss with garlic, salt, and pepper.
Spread the seasoned broccoli out in a single layer on a baking sheet.
Bake the broccoli for about 15 - 20 minutes until crispy. The ends will be slightly browned.
In a small bowl, stir in melted vegan butter into the good quality hot sauce (the heat level is up to you).
Serve the broccoli hot and crispy. You can use the hot wing sauce as a dip or to coat. It is up to you.
Just writing the recipe makes me miss those Kale Chips I made that time. I will have to make those again. These little veggie wings did not miss a beat. They are crunchy, crispy, yet soft and juicy like chicken wings. Just without the meat. And the even hold more sauce the wings, if your into sauce like that.
About the Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.