Get ready to make your taste buds weep. Lime infused panko and coconut baked on brussel sprouts coated in a simple peanut sauce. Topped with cashew cream and drizzled with sriracha. Cuz. If you’re eating a messy sammie you might as well make it really messy. Amiright.
Ingredients
- 1 cup non-dairy milk (I used Silk oatmilk)
- 1 tsp apple cider vinegar
- 1 cup all-purpose flour (or Bob’s Red Mill 1:1)
- 1/2 cup corn starch
- 1 Tbl paprika
- 1 tsp salt
- 2 cups panko flakes (there is a gluten free option!)
- 1 cup unsweetened dissected coconut
- 1 Tbl lime zest
- 1 lb brussel sprouts
Glaze Ingredients
- 1 cup natural creamy peanut butter
- 1/2 cup maple syrup
- 1/4 cup soy sauce or coconut aminos
- Juice from 1 lime
- 1/4 cup boiling water
- *Optional 2 Tbl sriracha in glaze
Instructions
Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
Cut the ends off of the brussel sprouts. Add vinegar to milk, mix, and set aside for 5 minutes. While you wait, whisk together the flour, corn starch, salt, and paprika. In a separate bowl whisk together coconut, lime zest, panko. Mix the milk into the flour bowl.
Dip brussel sprouts into batter then into coconut/panko topping. Place on baking sheet. Bake for 15 minutes. Flip. Bake for another 15 minutes. Coat with peanut butter glaze and bake for a final 10 minutes.
While brussel sprouts are baking make the peanut butter glaze. In a bowl whisk the glaze ingredients together. Add more boiling water if it’s not smooth enough. Should be thick but runny.
Depending on what you’re using to wrap you may need to cut your brussel sprouts in half, after baking, to serve. My first sandwich was a utter mess because the sprouts were bigger than the pita I was using. Second sandwich, cuz I’m an animal, I cut them and it was just a mess instead of utter.
Cashew Sour Cream!
- 1 cup raw cashews (soaked overnight)
- 1/4-1/2 cup non-dairy milk (I used Silk Oatmilk)
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- Pinch of salt
Add all ingredients to a high speed blender and puree until completely smooth. Start with 1/4 cup milk and add more as needed. You want it to be very smooth but still thick.
