This vegan orange chicken tastes just like take out chinese orange chicken, sans the chicken. In a little over half and hour you can whip up this dish. Best of all, it's baked, not fried and calls for no oil.
This orange sauce is a lighter sauce than your everyday orange chicken. Furthermore, this dish is baked not fried. Cauliflower is all the rage these days and who knew it would be such a great swap for chicken? The cauliflower gives this dish a nutritious punch with fiber. It's also a great source of antioxidants. Thankfully my kids love cauliflower so adding a nugget texture to it made it even more of a hit. Often times, families have picky eaters, I hope this recipe is a close second to the traditional orange chicken.
Why You'll Love Cauliflower Orange Chicken
- Baked not Fried. The traditional orange chicken is usually fried. This version is more wholesome and is baked.
- Nutrient Rich - Cauliflower is rich in nutrients but low in calories. It is also high in fiber, which as most know is good for the body to promote gut health.
- Oil Free - You won't need any oil in this recipe, it's oil free.
How To Make Orange Cauliflower
First, preheat oven to 400F and prepare a baking sheet with non-stick spray or parchment. For added crispiness, use a baking/cooling rack but it’s not necessary.
Start by making a batter by whisking together the milk, flour, salt and baking powder. Whisk until no lumps remain adding more water to thin or more flour to thicken batter. Shooting for a slightly thicker batter works the best.
Dip the cauliflower florets into the batter then line them along the baking sheet. You can also stir them directly into the batter and shake off the excess batter.
It should look like this.
Then you'll want to bake for 25-30 minutes or until cauliflower begins to brown.
While the coated cauliflower is baking, it's time to make your orange sauce. Combine the sauce ingredients: orange juice, soy sauce, vinegar, honey, spices and orange zest together in a sauce pot. Cook for 2-3 minutes on medium high heat.
In a separate small bowl whisk together the corn starch and water to make a slurry.
Add slurry to the sauce mixture and bring to a boil. Then reduce heat to low and simmer for 2-3 more minutes. Once the sauce starts to come together, set aside to cool as it continues to thicken.
Lastly, toss hot cauliflower florets in cooled sauce and enjoy! Feel free to garnish with sesame seeds, green onions, or red pepper flakes if you want a little heat. Serve warm over rice and enjoy.
FAQ:
- Can you freeze this?
- This recipe is best fresh, but can be frozen in an air tight container for up to three months.
- How long can this vegan orange chicken be kept in the refrigerator?
- You can leave it in the fridge for up to three days
- How do you reheat orange cauliflower?
- Reheat by roasting for 15 minutes at 350F or microwave or air fryer at 375F for 5-7 minutes (but initial crisp will softer unless using air fryer reheating method)
- What is vegan orange chicken made out of?
- In this recipe, I used cauliflower. I've seen others use a tofu press to remove moisture from tofu and then coat the tofu pieces.
- What is orange sauce made out of?
- My orange sauce consists of mostly orange juice and honey along with seasonings above.
Looking for more dinner ideas recipe ideas? Try these Tasty Taco Rolls or Mini Chicken Pot Pies
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Vegan Orange Chicken
Ingredients
For The Cauliflower
- 1 large head cauliflower florets
- 1 cup coconut milk may sub any milk or milk substitute
- 1 ¼ cup all-purpose flour may sub gluten free flour blend
- 1 tsp salt
- ¼ tsp baking powder
For The Orange Sauce
- 1 cup orange juice
- ⅓ cup honey
- 2 tbs soy sauce
- 2 tbs apple cider vinegar may sub any vinegar
- 1 tsp ground ginger
- ½ tsp garlic powder
- ½ tsp red pepper flakes optional
- ¼ tsp pepper
- ⅓ cup water
- 1 ½ tb corn starch
- 1 tbs orange zest
- Optional Garnish: sesame seeds green onions, orange slices or siracha
Instructions
- Preheat oven to 400F and prepare a baking sheet with non-stick spray or parchment. For added crispiness, use a baking/cooling rack but it’s not necessary.
- Start by making a batter by whisking together the milk, flour, salt and baking powder. Whisk until no lumps remain adding more water to thin or more flour to thicken batter. Shooting for a slightly thicker batter works the best.
- Dip the cauliflower florets into the batter then line them along the baking sheet. You can also stir them directly into the batter and shake off the excess batter.
- Bake for 25-30 minutes or until cauliflower begins to brown.
- While the coated cauliflower is baking, combine the orange juice, soy sauce, vinegar, honey, spices and orange zest together in a sauce pot. Cook for 2-3 minutes on medium high heat.
- In a separate small bowl whisk together the corn starch and water to make a slurry.
- Add slurry to the sauce mixture and bring to a boil. Then reduce heat to low and simmer for 2-3 more minutes. Once the sauce starts to come together, set aside to cool as it continues to thicken.
- Toss hot cauliflower florets in cooled sauce and enjoy! Serve warm over rice and enjoy.
Notes
Can be frozen up to three months.
Reheat by roasting for 15 min at 350F or microwave or air fryer at 375F for 5-7 minutes (but initial crisp will softer unless using air fryer reheating method)
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