Bang Bang Broccoli: Try this crispy, Asian-inspired, sweet and spicy vegan treat

Lauren Hartmann
Rabbit & Wolves
Sweet, spicy and crisp, this fried broccoli begs to be served with fried rice.

This fried broccoli is so good and filling and comforting, but still light and crisp. It's the perfect comfort food for a cold night in. The whole recipe has only 12 ingredients, including the oil for frying and the sauce. Serve this with veggie-fried rice for the perfect vegan weeknight meal. 

Note: If you want to bake the broccoli instead of frying it, bake at 425 degrees for about 15-20 minutes or until it browns. 

This recipe comes courtesy of Rabbit & Wolves, a blog specializing in vegan comfort food.

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins


Bang Bang sauce:

1/4 cup vegan mayo

2 tablespoons chili paste

1 tablespoon agave nectar


1 cups almond milk

1 teaspoon apple cider vinegar

3/4 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon salt

2 teaspoons hot sauce

The rest:

2 cups panko bread crumbs

1 head of broccoli

Oil for frying

Chives for garnish (optional)


For the sauce:

Whisk together the mayo, chili paste and agave in a small bowl. Set aside.

For the batter:

Add the apple cider vinegar to the almond milk in a small bowl and let sit for a few minutes to make vegan buttermilk. Add the flour, cornstarch and salt to a medium-sized mixing bowl, then add the hot sauce and almond milk mixture to the dry ingredients and whisk together until combined.

Put the panko in a separate bowl.

Cut broccoli into florets, then heat the oil on medium-high in a large pan, I like to use a cast-iron skillet. You'll need about 1/2-1 inch of oil at the bottom of the pan.

Dip each floret of broccoli in the batter, then into the panko and coat thoroughly. Once the oil is hot add the broccoli to the hot oil. Fry for about a minute or two on each side, or until brown and crispy. Drizzle with sauce and serve immediately.