Jensen’s BBQ Vegan Wings

Ingredients:

Directions:

1. Combine the brown rice flour, nutritional yeast, garlic powder, onion powder and a little salt and pepper in a medium mixing bowl, stir to combine then whisk in the non-dairy milk. Set the batter aside and let it sit about 20 minutes.
2. Rinse the cauliflower and pat it dry. Break off the heads into pieces including the stems, cut the larger pieces in half.
3. In a medium saucepan add about one inch of sunflower or vegetable oil, heat the oil to just a touch below full-heat.
4. Dip half the cauliflower pieces in the brown rice batter and stir them around to coat each piece evenly. Carefully drop them into the hot oil, stir occasionally turning each piece to brown evenly. Cook for about five minute or until softened when inserted with a knife. Remove from the oil and drain on paper towels to absorb the excess oil. Dip the second half of the cauliflower pieces in the batter and fry again for five minutes, stirring and checking for doneness with a knife.
5. Warm up the barbecue sauce in a medium saucepan transfer the cooked pieces into the sauce in batches, stirring to coat them evenly then transfer to a plate for serving. Top with a sprinkle of sesame seeds and serve with a side of celery and carrot sticks with vegan ranch dressing.
6. Mix all of the ingredients for the vegan ranch dressing in a small bowl, whisk until blended then store in a mason jar or airtight container.
7. The cauliflower can also be baked instead of fried, it does not come out as crispy but it’s still delicious! Coat each piece in the batter then bake them in a 400 degree oven on a parchment lined backing sheet for 20-30 minutes or until tender. Remove from the oven and coat with the barbecue sauce.
8. *Note:
9. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]