This Crispy Orange Sesame Brussels Sprouts and Rice recipe is excerpted from Lauren Boehme’s cookbook ‘Delicious AF Vegan: 100 Simple Recipes for Wildly Flavorful Plant-Based Comfort Foods‘. Lauren is a classically trained pastry chef, the
beloved author of Southern Vegan, and the creator of the Rabbit & Wolves blog, where she shares her delicious vegan recipes. She currently resides in Las Vegas, Nevada.
Table of Contents
This takeout-inspired dish is seriously delectable. A great alternative to orange chicken, these sprouts are perfectly crispy without being fried, and this sauce is so good I would name a child after it, or at least a dog or mouse or something. So, the next time you’re tempted to click on that delivery app, try this instead. You will be happy you did.
Ingredients You’ll Need
Brussels Sprouts
- Cooking spray
- Soy milk or other non dairy milk
- Rice wine vinegar
- All-purpose flour
- Cornstarch
- Soy sauce
- Panko breadcrumbs
- Brussels sprouts
Sauce
- Orange juice
- Cornstarch
- Vegetable broth
- Soy sauce
- Agave syrup
- Rice wine vinegar
- Orange zest
- Garlic
- Ginger
- Sesame seeds
- Thai chilies (optional)
For Serving
- Jasmine or white rice
- Green onions (optional)
- Sesame seeds (optional)
How To Make This Brussels Sprouts
Step 1: Oven Preparation and Brussels Sprouts Marinade
Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, and spray with nonstick spray.
Start the Brussels sprouts. In a small mixing bowl or liquid measuring cup, whisk together the milk and rice wine vinegar. Set aside for 2 to 3 minutes.
Gather two medium mixing bowls. In the first bowl, add the flour and cornstarch. Pour in the milk and vinegar mixture and the soy sauce. Whisk the wet ingredients into the dry ingredients until fully combined and you have a smooth batter. In the second bowl, add the panko breadcrumbs.
Dip each Brussels sprout into the wet batter, coating completely, then put them into the panko breadcrumbs and coat completely. Place them on the prepared baking sheet. Repeat with all of the Brussels sprouts.
Step 2: Baking Brussels Sprouts and Preparing the Sauce
Spray the tops of the Brussels sprouts with more nonstick spray. Bake for 15 minutes. Flip the Brussels sprouts with tongs, and bake for another 15 to 20 minutes, or until they are crispy on the outside and tender inside.
While the Brussels sprouts bake, make the sauce. In a medium saucepan, whisk together the orange juice and cornstarch, making sure there are no lumps of cornstarch left. Add the vegetable broth, soy sauce, agave, rice wine vinegar, orange zest, garlic, and ginger. Whisk to combine.
Step 3: Sauce Simmering and Brussels Sprouts Coating
Heat the saucepan over medium heat, bring to a simmer, then reduce the heat to medium-low and simmer, whisking frequently, until the sauce thickens, 2 to 3 minutes. Add the sesame seeds and Thai chilies, if using, and simmer for another minute. Reduce the heat to low, and keep warm until the Brussels sprouts are done.
Transfer the Brussels sprouts to a large bowl, pour the sauce over them, and gently toss to coat.
Serve the Brussels sprouts over the rice, and top with green onions and more sesame seeds, if desired.
Brussels Sprouts – Recipe Card
Crispy Orange Sesame Brussels Sprouts
Ingredients
Brussels Sprouts
- Nonstick cooking spray
- 1¼ cups 300 ml soy milk or other non dairy milk
- 1 tsp rice wine vinegar
- ¾ cup 94 g all-purpose flour
- ½ cup 68 g cornstarch
- 2 tsp 10 ml soy sauce
- 2 cups 112 g panko breadcrumbs
- 1 lb 454 g Brussels sprouts, trimmed and halved or quartered
Sauce
- 1 cup 240 ml orange juice
- 2 tbsp 16 g cornstarch
- ⅓ cup 80 ml vegetable broth
- ⅓ cup 80 ml soy sauce
- 3 tbsp 45 ml agave syrup
- 2 tsp 10 ml rice wine vinegar
- 2 tsp 4 g orange zest
- 6 cloves garlic - grated
- 2 tsp 4 g fresh ginger, grated
- 2 tbsp 18 g sesame seeds
- 3 to 4 dried Thai chilies - optional
For Serving
- 2 cups 372 g cooked jasmine or white rice
- Green onions - optional
- Sesame seeds - optional
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper, and spray with nonstick spray.
- Start the Brussels sprouts. In a small mixing bowl or liquid measuring cup, whisk together the milk and rice wine vinegar. Set aside for 2 to 3 minutes.
- Gather two medium mixing bowls. In the first bowl, add the flour and cornstarch. Pour in the milk and vinegar mixture and the soy sauce. Whisk the wet ingredients into the dry ingredients until fully combined and you have a smooth batter. In the second bowl, add the panko breadcrumbs.
- Dip each Brussels sprout into the wet batter, coating completely, then put them into the panko breadcrumbs and coat completely. Place them on the prepared baking sheet. Repeat with all of the Brussels sprouts.
- Spray the tops of the Brussels sprouts with more nonstick spray. Bake for 15 minutes. Flip the Brussels sprouts with tongs, and bake for another 15 to 20 minutes, or until they are crispy on the outside and tender inside.
- While the Brussels sprouts bake, make the sauce. In a medium saucepan, whisk together the orange juice and cornstarch, making sure there are no lumps of cornstarch left. Add the vegetable broth, soy sauce, agave, rice wine vinegar, orange zest, garlic and ginger. Whisk to combine.
- Heat the saucepan over medium heat, bring to a simmer, then reduce the heat to medium-low and simmer, whisking frequently, until the sauce thickens, 2 to 3 minutes. Add the sesame seeds and Thai chilies, if using, and simmer for another minute. Reduce the heat to low, and keep warm until the Brussels sprouts are done.
- Transfer the Brussels sprouts to a large bowl, pour the sauce over them, and gently toss to coat.
- Serve the Brussels sprouts over the rice, and top with green onions and more sesame seeds, if desired.
Reprinted with permission from Delicious AF Vegan by Lauren Boehme. Page Street Publishing Co. 2023. Photo credit: Lauren Boehme and Julie Grace.
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About The Cookbook
Discover your new favorite feel-good recipes from Lauren Boehme, bestselling author of Southern Vegan. Her latest cozy collection packs in 100 recipes that are as hearty as they are innovative, proving once again that Lauren is a master at marrying flavors for ingenious mashups.
- Devour a big, delicious bowl of Scratch-Made Biscuit and Broccoli Cheddar Cobbler, or prepare the feast of your dreams with a Cider-Braised Pot Roast that will warm up even the chilliest evening.
- Put your feet up while one-pot Spicy Lasagna Soup simmers on the stove, be the star of your next potluck with Fried Green Chile Mac and Cheese Dippers or settle in for a cozy night with decadent Carrot Cake Sticky Toffee Pudding.
- Think Sweet Pepper Cheesesteak Burritos, Jalapeño Popper Loaded Nachos, Chai Latte Crepes, Black Forest Cinnamon Rolls, and Funfetti Cake Ice Cream. With these crowd-pleasing dishes on your table, every meal of the day will be something incredible to look forward to. Never before have the options for plant-based eating
- been more expansive, more delicious or more comforting!
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More Vegan Recipes You Might Like
If You Enjoyed This Brussels Sprouts, You Might Like This Carrot Cake recipe from the same author. Click here to get the recipe.
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