Vegan Teriyaki Cauliflower Wings

Byarlo Jack

Vegan Teriyaki Cauliflower Wings are a flavorful, plant-based alternative to traditional wings that deliver bold taste with a satisfying texture. Crispy on the outside and tender on the inside, these cauliflower bites are coated in a glossy, sweet-savory teriyaki sauce that makes them irresistible. They’re perfect as an appetizer, snack, or even a main dish when paired with sides.

Why You’ll Love This Recipe

This recipe proves that vegan food can be just as indulgent and crave-worthy as classic comfort foods. The cauliflower absorbs flavor beautifully, while baking or air-frying keeps it light without sacrificing crispiness. The homemade teriyaki sauce adds depth with its balance of sweetness, saltiness, and umami, making these wings a hit with vegans and non-vegans alike.

Nutritional Info

Cauliflower is low in calories and rich in fiber, vitamin C, and antioxidants. Using a plant-based batter and baking instead of deep-frying keeps this dish lighter and heart-healthy. The teriyaki sauce provides flavor without excessive fat, especially when made at home where sugar and sodium can be controlled.

Time Taken

The total preparation and cooking time is about 40 to 45 minutes. This includes prepping the cauliflower, baking or air-frying until crispy, and tossing it in warm teriyaki sauce just before serving.

Ingredients

  • Cauliflower florets
  • All-purpose flour or gluten-free flour
  • Plant-based milk
  • Garlic powder
  • Salt and black pepper
  • Teriyaki sauce homemade or store-bought
  • Soy sauce or tamari
  • Maple syrup or brown sugar
  • Rice vinegar
  • Cornstarch optional
  • Sesame seeds and green onions for garnish

Instructions

Preheat the oven or air fryer and line a baking tray if using the oven. Whisk flour, plant-based milk, garlic powder, salt, and pepper into a smooth batter. Dip each cauliflower floret into the batter, allowing excess to drip off, and arrange on the tray. Bake or air-fry until golden and crispy. Meanwhile, heat teriyaki sauce ingredients in a saucepan until slightly thickened. Toss the crispy cauliflower in the warm sauce and return to the oven briefly to set the glaze. Serve hot, garnished with sesame seeds and green onions.

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You Must Know

For the crispiest results, avoid overcrowding the tray so hot air can circulate. Always add the sauce after the cauliflower is crisp to prevent sogginess. Taste the teriyaki sauce before glazing and adjust sweetness or saltiness as needed.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven or air fryer to restore crispiness. Avoid microwaving, as it softens the coating.

Ingredient Substitutions

  • Use chickpea flour for extra protein
  • Replace soy sauce with coconut aminos
  • Add ginger or chili flakes for heat
  • Use arrowroot instead of cornstarch
  • Swap teriyaki sauce with orange or sesame glaze

Serving Suggestions

Serve Vegan Teriyaki Cauliflower Wings as a party appetizer with toothpicks or as a main dish alongside steamed rice, noodles, or a fresh Asian-style salad. They also pair well with vegan ranch or spicy mayo for dipping.

Cultural and Historical Context

Teriyaki originates from Japanese cooking, where foods are traditionally grilled or broiled with a glaze made from soy sauce, mirin, and sugar. This plant-based version adapts those classic flavors into modern vegan cuisine, blending tradition with creativity.

Seasonal Adaptations

This recipe works year-round, but in summer it pairs well with fresh slaws and cold noodles. In winter, serve it with warm rice bowls or roasted vegetables for a heartier meal.

Success Stories

Home cooks often praise these cauliflower wings for converting even skeptical eaters. Many love how crispy they become without frying and how the teriyaki glaze delivers bold flavor in every bite.

Freezer Meal Conversion

For best results, freeze the baked, unglazed cauliflower. When ready to eat, reheat until crispy and then toss with freshly made teriyaki sauce. Freezing after saucing is not recommended.

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Pro Tips

  • Pat cauliflower dry before battering
  • Flip halfway through baking for even crispiness
  • Use parchment paper to prevent sticking

Chef’s Special Tips

  • Finish with a light broil for extra caramelization
  • Add toasted sesame oil to the sauce for aroma
  • Sprinkle crushed peanuts for texture

Conclusion

Vegan Teriyaki Cauliflower Wings are a bold, satisfying dish that brings together crispy texture and rich, savory-sweet flavor. Easy to make and incredibly versatile, they’re perfect for weeknight dinners or entertaining guests. Try them today and enjoy a delicious plant-based twist on a classic favorite.

FAQs

Are Vegan Teriyaki Cauliflower Wings crispy?
Yes. When baked or air-fried properly and sauced at the end, they become crispy on the outside while staying tender inside.

Can I make this recipe gluten-free?
Yes. Use gluten-free flour for the batter and tamari or gluten-free soy sauce in the teriyaki glaze.

Can I use store-bought teriyaki sauce?
Absolutely. Homemade sauce gives better control over sweetness and salt, but a good-quality store-bought version works well.

How do I prevent the cauliflower from becoming soggy?
Make sure the cauliflower is fully crispy before adding the sauce and avoid overcrowding the baking tray.

Can I make these in an air fryer?
Yes. Air frying works very well and produces extra crispy results in less time.

How long do leftovers last?
Leftovers keep for up to two days in the refrigerator when stored in an airtight container.