Meatless Monday with Vegan Asian-Inspired Cauliflower Wings | Miratel Solutions

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Meatless Monday with Vegan Asian-Inspired Cauliflower Wings

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Cauliflower is such a healthy and versatile vegetable. It can be steamed, roasted, battered and fried, made into a soup, rice or even a pizza crust. We have featured cauliflower in quite a few different ways here on our blog and we are excited to be adding another with today’s Asian-Inspired Cauliflower Wings. According to the chef who created this great recipe, “This dish is effortless, fresh, slightly sweet, slightly spicy, the breading maintains itself even though its only baked, and the sauce is universal and can be used for a variety of dishes!” Thank you to Gabrielle St. Claire of Eat Drink Shrink for this great recipe along with the always inspiring One Green Planet for sharing it.

INGREDIENTS

TO MAKE THE SAUCE:

  • 3/4 cup coconut sugar or brown sugar
  • 1 cup gluten-free tamari saucevegan asian inspired cauliflower
  • 1 tablespoon rice vinegar
  • 1/2 cup orange (juice)
  • 1 teaspoon orange zest (optional)
  • 2 teaspoons sesame oil
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons fresh grated ginger
  • 4 cloves garlic, grated
  • 1/2 tablespoon red pepper flakes
  • 1 1/2 teaspoons of arrowroot (mixed with 1/3 cup orange juice)
  • 3 tablespoons scallions

TO MAKE THE CAULIFLOWER:

  • 1 cup almond milk
  • 1 cup gluten-free flour
  • Pepper to taste
  • 1 tablespoon olive oil
  • 1 head of cauliflower
  • 1 cup gluten-free bread crumbs
  • 2 tablespoons sesame seeds
  • 1 scallion sliced (garnish)

PREPARATION

  1. In a small saucepan over medium high heat add all the sauce ingredients except for the arrowroot/orange juice mixture.
  2. Whisk everything together and bring to a boil.
  3. In a small bowl, stir together the arrowroot and orange juice until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
  4. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 1/2 cups.
  5. Preheat oven to 450°F. Cut cauliflower into bite sized pieces discarding the core.
  6. Combine almond milk, flour, and optional oil in a large bowl.
  7. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with breadcrumbs and place on a foil lined pan and bake 15 minutes.
  8. Remove from the oven and gently toss in the Asian sauce.
  9. Cauliflower should be coated but not soaked. Top with sesame seeds while wet.
  10. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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