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Vegan Orange Chicken

This is a tasty alternative to your traditional orange chicken. It's baked not fried and takes just a little over half an hour from start to finish
Calories 1709kcal

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
  • 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
  • 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 refrigerated for up to 3 days
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)

Nutrition

Calories: 1709kcal | Carbohydrates: 292g | Protein: 38g | Fat: 52g | Saturated Fat: 44g | Sodium: 4574mg | Potassium: 3141mg | Fiber: 18g | Sugar: 126g | Vitamin A: 793IU | Vitamin C: 412mg | Calcium: 272mg | Iron: 19mg