One of my old favorite dishes from Chinese takeout was Orange chicken. So, since I only eat a plant-based diet it’s been years since I had that orange dish. I also used to make an orange marmalade with pineapples and chicken {my moms recipe} but I haven’t had that in forever either. I think that dish will be up sometime soon, with the exception I’ll be keeping it cruelty-free!
For now, I have enjoyed this lightened up version of what I used to order in. Another difference from the takeout dish I would order and this one is it’s baked and not fried. You could however choose to fry it if you like. I just chose a method based off of an easier cleanup.
Preparing the Cauliflower
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
Then add your 2 tablespoons of ground flaxseed to a small bowl with ⅓ cup of water. Let it set about 5 minutes. You don’t want the Flax “egg” to be too thick. If you need to add in a little more water at a time until it’s just loose enough not runny though.
Chop up a ½ head of Cauliflower into medium-sized florets.
In a ziplock bag add in your panko breadcrumbs.
First dip your cauliflower florets into the flax “egg”. Coat them well on all sides.
Place the “egg” coated cauliflower on a plate to let some of the excess “egg” to drip off. Continue with the rest of the cauliflower until you have a full plate.
Then add a few “egg” coated cauliflower florets to the panko crumbs in the ziplock bag. Using your hand or spoon cover them in panko. I didn’t toss them in the bag so it doesn’t use extra panko. Press the panko firmly onto the cauliflower.
Next, add the panko covered cauliflower to your prepared baking sheet. Spray the tops of the cauliflower with coconut oil.
Place the baking sheet in the oven and Bake on 400F for 25-35 minutes.
Preparing the Orange Sauce
While the cauliflower is still baking you will have enough time to make the orange sauce. In a small bowl {you could add everything directly into the pan} add in the orange juice, maple syrup, water and white vinegar, ketchup and sriracha, cane sugar, ground ginger and minced garlic {both not pictured-they got deleted before I noticed}. Whisk all the ingredients together thoroughly. You want to be sure the sugar dissolves.
If you haven’t already transferred the mixture into a small pot, now is the time. Whisk everything together and bring the mixture to a low boil on medium-high heat. Be sure to stir continuously. You don’t want the sauce to burn along the sides and you want all the ingredients to merry together.
Now in a small dish add the water and cornstarch together and mix. Transfer the water and cornstarch mixture into the pot. Whisk while you’re adding it.
Stir everything and bring to a low boil again and whisk until the sauce thickens. Once the sauce is thick enough remove it from the heat.
By this time, your cauliflower should be done if not bake until it’s just golden or a little more brown but be sure not to burn them.
Drizzle the sauce over the cauliflower and mix to combine.
Divide into serving bowls and add in steamed broccoli and serve with a side of brown rice or quinoa.
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
|
- ½ head Cauliflower chopped into florets
- ⅓ cup Spring Water
- 2 tablespoons Ground Flaxseed
- ½ - 1 cup Panko Bread Crumbs
- ¼ cup + 2 tablespoons Orange Juice
- ¼ cup Organic Cane Sugar
- 2½ tablespoons White Vinegar
- 2 tablespoons Spring Water
- 2 tablespoons Liquid Aminos
- 1 Clove Garlic minced
- 1 teaspoon Ketchup
- 1 teas Sriracha
- ¼ teaspoon Ground Ginger
- 1 tablespoon Spring Water
- 2 teaspoons Cornstarch
- Broccoli {steamed}
Ingredients
For the Cauliflower:
For the Orange Sauce:
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|
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
- Then add your 2 tablespoons of ground flaxseed to a small bowl with ⅓ cup of water. Let it set about 5 minutes. You don’t want the Flax “egg” to be too thick. If you need to add in a little more water at a time until it’s just loose enough not runny though.
- Chop up a ½ head of Cauliflower into medium-sized florets. Then add in your panko breadcrumbs to a ziplock bag.
- First dip your cauliflower florets into the flax “egg”. Coat them well on all sides.
- Place the “egg” coated cauliflower on a plate to let some of the excess “egg” to drip off. Continue with the rest of the cauliflower until you have a full plate.
- Then add a few “egg” coated cauliflower florets to the panko crumbs in the ziplock bag. Using your hand or spoon cover them in panko. I didn’t toss them in the bag so it doesn’t use extra panko. Press the panko firmly onto the cauliflower.
- Next, add the panko covered cauliflower to your prepared baking sheet. Spray the tops of the cauliflower with coconut oil.
- Place the baking sheet in the oven and Bake on 400F for 25-35 minutes.
- While the cauliflower is still baking you will have enough time to make the orange sauce. In a small bowl {you could add everything directly into the pan} add in the orange juice, maple syrup, water and white vinegar, ketchup and sriracha, cane sugar, ground ginger and minced garlic {both not pictured-they got deleted before I noticed}. Whisk all the ingredients together thoroughly. You want to be sure the sugar dissolves.
- If you haven’t already transferred the mixture into a small pot, now is the time. Whisk everything together and bring the mixture to a low boil on medium-high heat. Be sure to stir continuously. You don’t want the sauce to burn along the sides and you want all the ingredients to merry together.
- Now in a small dish add the water and cornstarch together and mix. Transfer the water and cornstarch mixture into the pot. Whisk while you’re adding it.
- Stir everything and bring to a low boil again and whisk until the sauce thickens. Once the sauce is thick enough remove it from the heat.
- By this time, your cauliflower should be done if not bake until it’s just golden or a little more brown but be sure not to burn them.
- Drizzle the sauce over the cauliflower and mix to combine.
- Divide into serving bowls and add in steamed broccoli and serve with a side of brown rice or quinoa.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
