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recipes & wine pairings

Always vegan.

Honee Garlic Broccoli + Wine Pairing

Honee Garlic Broccoli + Wine Pairing

This is my take on what used to be one of my favorite Chinese takeout dishes. I love Chinese takeout, but let me make it clear that I’m in no way claiming any part of this recipe to be authentic Chinese food, or even authentic Americanized Chinese food. This dish reminds me of Chinese takeout which was my goal.

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Since Honey from bees is not vegan, this recipe is made with “Bee Free Honee”, which is a sustainable, plant-based honey made from organic apples! The texture is exactly like honey, but there is definitely an apple-y flavor present. The rest of the ingredients are always on hand in my kitchen, so if you’re like me there will be a very short shopping list for this recipe. The final product is sweet, tangy, garlicky and crispy. I use the same breading method in my Crispy Cauliflower Bites and honestly feel like any vegetable would taste good cooked this way. This is a wine pairing recipe, which I’m doing a little differently moving forward (ie, there won’t necessarily be a photo of the wine/wine bottle in my posts) this is because I’ll likely make a couple different wine recommendations for the pairings!

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For wine pairings, I recommend:

2018 Brethren of The Road, Gewürztraminer

  • Purchased from Winc

  • Apple and Lychee notes (which are obviously delish with apple honee, hello!)

  • Light and citrusy, not too sweet to pair with this sweet recipe

or

2016 Kung Fu Girl, Reisling

You can certainly use another wine that you like or can find locally. 

If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Honee Garlic Broccoli

Prep Time: 15 mins    Cook Time: 25-35 mins    Total Time: 35-45 mins

Ingredients

Broccoli:

·      1 pound broccoli

·      2 cups unsweetened almond milk (or soy)

·      1.5 cups all-purpose flour

·      2 teaspoons garlic powder

·      6-8 weight ounces vegan panko breadcrumbs (about 1 box)

Honee Garlic Sauce:

·      1 tablespoon cornstarch

·      1 tablespoon water

·      1 tablespoon olive oil

·      3-4 cloves garlic, minced

·      ½ cup vegan honey (I used Bee Free Honee Original)

·      2 tablespoons tamari or soy sauce

·      2 tablespoons water

·      ¼ teaspoon sesame oil

·      1 tablespoon rice wine vinegar

·      1 teaspoon red chili flakes (optional)

·      sesame seeds, to garnish (optional)

Instructions

1.    Preheat oven to 450F and line a large baking sheet with parchment paper.

2.    Chop up the broccoli into medium (about golf ball-sized) florets.  

3.    In a large bowl, mix the milk, flour and garlic powder, until well combined.

4.    Pour the panko breadcrumbs into a separate large bowl.

5.    Holding a broccoli floret by the end of the stem, dunk it completely into the flour mixture to coat the whole floret, including the stem. Shake the floret over the bowl to get any excess off (if there’s too much left on the floret it won’t get crispy in the oven, it will just be soggy/gooey). You want them fully coated, but not drowning- this is essentially just glue for the breadcrumbs.

6.    Plop the coated broccoli floret into the panko bowl, and using your clean hand, scoop breadcrumbs over it and roll it around in the bowl until it’s fully coated. Lightly shake off any excess, but make sure the broccoli is entirely coated in the crispy breadcrumbs.  Place the floret on the parchment lined baking sheet.

7.    Repeat steps 5 and 6 until all florets are coated and on the baking sheet.

8.    Place the baking sheet into the preheated oven for 15-20 minutes, until crispy and lightly golden. Remove broccoli from the oven, and flip each floret over. Return baking sheet to oven and bake for an additional 5-10 minutes until a light golden brown color all around.

9.    Once broccoli has been flipped over and is back in the oven, make the sauce. Stir the cornstarch and water together in a small bowl until there is no dry cornstarch and set aside.

10. Heat the olive oil in a medium saucepan over medium heat. Once the oil begins to shimmer, add in the minced garlic and cook, stirring constantly for a few seconds (until you smell the garlic). Add in the honee, soy sauce, water, sesame oil, and vinegar. Whisk all ingredients together and bring to a boil.

11. Once the honee sauce is boiling, slowly whisk in the cornstarch mixture. Turn the heat down to a simmer for 10 minutes.

12.The broccoli should now be hot and crispy out of the oven. Add broccoli into a large mixing bowl and pour the hot honee garlic sauce in and gently toss the broccoli together until all florets are coated.

13. Serve over white or brown rice and top with chili flakes and sesame seeds if you like ‘em!

 

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