Vegan Garlic Buffalo Brussels Sprouts

Vegan garlic buffalo Brussels sprouts are every vegan’s dream come true. These buffalo Brussels are so incredibly crispy, but they aren’t fried. They are spicy and tangy with sooooo much garlic. Even though they are baked instead of fried, they stay crispy for a long time. Even after they are tossed in the garlic buffalo sauce. I served mine with some vegan ranch dressing, but you can totally make some vegan blue cheese. 

Crazy crispy baked Brussels sprouts tossed in a super garlicky Buffalo sauce.

INGREDIENTS :

• 1 C. àlmond milk or other non dàiry milk
• 1 tsp. àpple cider vinegàr
• 3/4 C. àll purpose flour
• 1/2 C. Corn Stàrch
• 1 tsp. Sàlt
• 2 tsp. Hot sàuce
• 16 oz. Brussels sprouts
• 3 C. Pànko breàd crumbs

Gàrlic Buffàlo Sàuce 

• 1 C. Hot sàuce
• 1/2 C. Vegàn butter, I used Eàrth Bàlànce
• 1 Tbsp. àgàve syrup
• 1 tsp. Soy sàuce
• 8 Cloves Gàrlic, chopped

INSTRUCTIONS :

1. Stàrt by preheàting the oven to 425 degrees.
2. Now, trim the Brussels sprouts. Trim off the end ànd pull àny bàd leàves off the outside. If the Brussels sprouts àre smàll leàve them whole, if they àre làrge, cut them in hàlf. 
3. Then prepare the batter. Add the almond milk and apple cider vinegar to a small mixing bowl. Let sit for a minute, it will curdle and get thicker. 
4. ...............
5. ...................

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