Did you know that Super Bowl Sunday is the second biggest day of food consumption (behind Thanksgiving), that millions of pounds of potato chips are eaten and more pizza is sold than any other day of the year? Well, I am definitely not one to endorse the nearest Pizza Hut, but I will stop at nothing to put a healthy spin on a traditional party favorite. Watch out Buffalo Wild Wings, you have competition…veggie-style. (source)
Unfortunately, this years game was not memorable (who played?) and the commercials were not the greatest (the Taco-Bell-eating, nightclub-hopping grandparents being the exception), but these Spicy BBQ Cauliflower Wings were a winner.
These ‘wings’ have a rich barbeque flavor with exhilarating heat. Looking for something less spicy? Replace the sriracha sauce with honey for a classic honey barbeque flavor, or add some soy and ginger sauce for an Asian spin. I also included my vegan creamy ranch dip – perfect for dipping!
As always, my recipes are inspired by hours of cookbook reading, web research and trial-and-error…I hope you enjoy these wings as much as we did.
Spicy BBQ Cauliflower Wings
1 head of cauliflower
1 cup unsweetened almond milk
1 cup flour*
1 teaspoon garlic powder
1 teaspoon paprika
3/4 cup barbeque sauce
1/4 cup sriracha sauce**
1 tablespoon vegan margarine, melted (Earth Balance)
- Pre-heat oven to 450°F. Line cookie sheet with tin foil (for easy cleanup) and spray with cooking spray.
- In a large mixing bowl whisk together the milk, flour, garlic powder and paprika. Stir in the cauliflower florets to coat. Transfer the cauliflower to the cookie sheet allowing the excess moisture to drip off. Bake for 20 minutes, flipping halfway though.
- While baking, mix the last three ingredients in a small bowl.
- Pour the sauce over the baked cauliflower, toss to combine and continue baking for another 10 minutes.
*All-purpose, whole wheat or chickpea flour work. For a gluten-free option, use chickpea flour and add 1 teaspoon of xantham gum as a binder.
**If you are not a fan of spicy food, omit the sriracha sauce and replace with an equal amount of barbeque sauce, honey or soy and ginger sauce.
Creamy Vegan Ranch Dip
15 oz. silken tofu
1/3 cup apple sider vinegar
2 tablespoons tahini
2 tablespoons agave
3/4 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Directions: Blend all ingredients in food processor until creamy.
These wings scored the winning touchdown, but the best play in the book is having wonderful friends to share them with.
It is no secret that I love making veggie burgers. Typically, I just throw a can of garbanzo beans, vegetables and spices into a food processor, form into patties and bake. It’s my lazy-week night specialty.
But this time I needed an extra special burger. A show stopper. A hearty I-am-a-healthy-vegatarian-but-want-to-impress-meat-eaters-kind-of-burger. A burger I could bring to my work potluck lunch. That’s right — WORK LUNCH PARTY. The crowd — steak-loving men. This was a pretty steep task for someone who’s burger’s often turn out green or purple. Green lentils or beets anyone? However, this is a challenge I’ve faced before and knew what I had to do.
I needed a meaty-textured, meaty-colored, insanely delicious burger. I was under a ton of pressure, but with inspiration from one of my favorite blogs, MyNewRoots, this insanely delicious burger was created. Mushrooms, olives and beluga lentils…oh my! The flavor was outta this world!! Words cannot even begin to describe the deliciousness, so I’m just going to give you the recipe so you can try it yourself.
Lentil, Olive & Mushroom BurgersRecipe inspired by MyNewRoots
Makes 6-8 patties
1 cup beluga lentils*
1 yellow onion, diced
2 cups shiitake mushrooms, sliced
3 cloves garlic, minced
2 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon cumin
1 tablespoons Braggs Amino Acid (or soy sauce)
2 sun-dried tomatoes (packed in oil), minced
1/4 cup sunflower seeds, ground to flour in processor
1/2 cup whole wheat bread crumbs**
15 kalamata olives, pitted and chopped
1 tablespoons Dijon mustard
Freshly cracked black pepper
*I’ve only been able to find Boluga lentils at Whole Foods and Trader Joes. Use black beans if the Boluga lentils are unavailable. Other lentils will not hold up well.
**I used 2 slices of whole grain bread, toasted and processed in the food processor until chunky pieces formed (i.e. larger than “crumbs” – to add texture).
1. In a medium saucepan, cover lentils with 2 cups water, bring to a boil, cover, reduce to simmer and cook until tender (about 20-25 minutes). Drain off any excess water. Set aside, remove lid and cool.
2. In a frying heat a knob of coconut oil. Add sliced onions and a pinch of salt. Cook, stirring occasionally until translucent. Add garlic, rosemary, thyme and cumin. Cook for a few minutes, then add sliced mushrooms. Cook five minutes, then add Braggs and stir to coat. When mushrooms are tender, remove from heat and set aside.
3. Once lentils are cool, combine with mushroom mixture, mustard, egg and black pepper in the food processor. Pulse to blend. You may need to help this process by stirring once in a while because it will be very thick.
4. Add the olives and sun-dried tomatoes to the food processor. Stir to combine.
5. Form into 6-8 patties and place on greased cookie sheet.
6. Bake, at 350ºF for 25 minutes, flipping halfway through. Pull the burgers out of the oven and place on cooling rack.
7. Heat a knob of coconut oil in a frying pan (use the mushroom pan to reduce the amount of cleanup). One-by-one (or more if possible) cook in frying pan until golden brown, about 3 minutes on each side. Continue until all the burgers have been rotated to the pan. This step isn’t necessary, but really helped get that “crispy” outside and allowed the burgers to stay together.
7. Serve burgers with all the fixings! And be sure to add the best topping - pickled onions!!
These burgers were a hit and even withstood the “bun” test!! Score.
Vegetarian tested. Coworker approved. Enjoy!