Okay, I’m calling it. This is probably my favourite easy vegan recipe I’ve made thus far.
Admittedly, I hadn’t even heard of ‘bang bang” anything before.
I got investigating…
What even is “bang bang?”
I found out that it’s actually a food traditionally served in Chinese street vendors, traditionally in the form of chicken.
The “bang bang” originates from the spicy sauce drizzled over the top.
I wanted to recreate something along the line of Jane’s tofu version, however have recently formed a somewhat concerning obsession with broccoli.
Alas, “bang bang” broccoli was born.
Now, I do admit that I found it difficult to actually create the sauce. Once I sat down and thought about it, I was able to create an easy vegan recipe.
It would have been easier to purchase vegan mayonnaise from the shops. However, I like a challenge and also refuse to succumb to the ridiculous price mark ups.
For a beginner + easy vegan mayonnaise recipe, I made mamma proud.
No but really, my whole omni family was actually confused that I had created such a delicious concoction.
As a #budgetenthusiast, I thought I would try and reuse any ingredients I could. I also am a huge advocate of utilising budget kitchen staples.
Overall, for the vegan mayonnaise and the “bang bang” broccoli ingredients, I paid around the $10 mark.
My biggest expense was the panko breadcrumbs, which my local grocer insists on charging $5 for. If this is a kitchen staple for you, then you’ll cut costs in half.
EASY VEGAN BANG BANG BROCCOLI WITH SRIRACHA MAYONNAISE
1 cup almond milk
1 tsp rice wine vinegar
¾ cup plain flour
1 tsp salt
2 tsp sriracha (hot sauce)
2 cups panko breadcrumbs
1 cup olive oil
1 tbsp sriracha (hot sauce)
½ tsp maple syrup
1 tbsp lemon juice
1 tbsp apple cider vinegar
3/4 cup soy milk
1 tsp salt
½ tsp mustard
1 head broccoli
Oil for frying
- Make vegan mayonnaise first. Combine all ingredients in a mixing bowl and whisk on low for a minute, or until thick. Set aside.
- Place panko breadcrumbs in seperate bowl.
- Combine plain flour and salt in a seperate bowl. Then combine sriracha, milk and vinegar in another bowl.
- Mix dry with wet ingredients and whisk until thickened (like cake batter).
- Remove stems from broccoli and heat fry pan with oil (2cm or more depth).
- Coat broccoli florets in batter and then generously in panko breadcrumbs.
- Fry until crispy.
- Drizzle vegan mayonnaise over the top and serve hot.