For those of you who may not know, we live in Atlanta, Ga. Home of the lemon pepper wet wing. These Lemon Pepper Cauliflower wing are our meat-free take on the classic Lemon Pepper Wet wings Atlanta is known for.
Why Use Cauliflower For A Vegan Meat Substitute?
Because cauliflower’s neutral taste makes it perfect to take on a full range of flavors. Its a sponge for soaking up the sour lemon, peppery and sweet flavors of maple syrup for this zesty tangy glaze. We cook the cauliflower a bit in this recipe so that its a little more tender than the raw edible version but its sturdy structure makes sure it holds up nicely after frying.
The batter is light and fluffy with a slightly crispy crunch to it.
You’ll never miss the chicken, we promise.
Other vegetables that are great for replacing meat in vegan dishes
- Mushrooms are great, try our Portabello Mushroom Fajitas
- Eggplant, we love this quick and simple Eggplant Cacciatore
- Butternut Squash, here’s our Spicy Tomato & Black Bean Quinoa Butternut Squash recipe
- Beets, you will not believe how good this Beet Rueben Sandwich is
- Jackfruit, this is a favorite with the kiddos Jackfruit Chicken Nuggets
These cauliflower bites have a tangy-sweet heat that will leave you wanting more. These lemon pepper cauliflower wings are beautiful to look at; but more importantly, are a symphony of sweet and sour in your mouth.
We are in the test kitchen working on the perfect air-fryer version of this lemon pepper cauliflower wings recipe to share with you soon.
- 1 package Tempeh
- ¾ cup Jasmine Rice
- 2 cloves Garlic minced
- 3 tablespoon Korean Chili Paste Gochujang
- 2 Scallions chopped and set aside
- 1 teaspoon Carrot shredded
- 3 oz Shiitake Mushrooms
- 7 oz Bok Choy
- 2 tablespoons Tamari sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Sesame oil reserved for cooking of tempeh
- 1 tablespoon Sugar
- 1/2 cup Kimchi optional if you don't like a lot of heat
- 1 cup Bean Sprouts optional if you don't like sprouts
- 1 teaspoon Sesame seeds optional
- If you have a rice cooker, use that. If cooking on a stove top, in a medium pot, combine rice and 1½ cup of water and a pinch of salt. Bring to a boil and let simmer for 20 minutes or until the water is absorbed and the rice is tender. Set aside
- While the rice is cooking. Wash and dry your produce. Mince the garlic and slice the scallions, thinly. Chop the carrots into thin matchsticks. Remove stems from the mushrooms and slice the caps.
- In a medium bowl, combine the tamari, rice vinegar, garlic, sugar and add 1 tablespoon of sesame oil. Whisk together until the sugar is dissolved. Slice the tempeh into thin strips and add to the marinade. Let the tempeh strips marinate for 20 minutes (reserve the marinade for later use)
- On medium-high heat in a large saucepan add olive oil, heating it until hot. Add mushrooms and 1 additional teaspoon of sesame oil for flavor. Season with salt and pepper and cook until softened 1 or 2 minutes. Transfer to a plate. Repeat process (minus additional sesame oil) with carrots and bean sprouts if using, transfer to plate. Cook bok choy with half of the Korean Chili paste and half of the sesame seeds for 2 minutes. Stirring until completely softened.
- Wipeout the pan used for the vegetables. Heat a little olive oil on medium-high heat. When the oil is hot, add the tempeh and saute it for several minutes (note tempeh is already cooked you just want to add flavor). Add remaining marinade and saute them until golden brown.
- Divide rice between 2 bowls. Top each bowl with half of the tempeh and vegetables. Garnish with scallions, kimchi and sesame seeds. Add additional Korean Chili paste if you like it super hot.
Be sure to check out more of our plant-based dinner recipes.
What questions do you have? Leave us your questions/comments below or on Instagram at #thevgnway.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way
Adapted from thefoodietakesflight.com