Vegan Garlic Buffalo Brussels Sprouts (2024)

May 30, 2018 by Lauren Hartmann 79 Comments

*This post may contain affiliate links in the recipe card*

These Brussels sprouts are on fire!

Vegan garlic buffalo Brussels sprouts are every vegan’s dream come true. These buffalo Brussels are so incredibly crispy, but they aren’t fried. They are spicy and tangy with sooooo much garlic. Even though they are baked instead of fried, they stay crispy for a long time. Even after they are tossed in the garlic buffalo sauce. I served mine with some vegan ranch dressing, but you can totally make some vegan blue cheese.

I poured all these garlic buffalo Brussels sprouts on to a plate, tried one, and I will never be the same. They are addictive, let me warn you. However, they are just baked Brussels sprouts, so no reason to stop popping them in your mouth.

I hear people joking about how vegans are always trying to convince other people that vegetables are the same as meat. I don’t care what you think, these Brussels sprouts might not taste like chicken wings. I think they are better. They are so freaking delicious, you will forget all about regular buffalo wings.

These vegan garlic buffalo Brussels sprouts take a few minutes to throw together, they bake for 20 minutes. You can make the garlic buffalo sauce while they bake, toss the Brussels in the sauce. Serve. They are definitely a crowd pleaser.

Vegan Garlic Buffalo Brussels Sprouts

Print Recipe

Crazy crispy baked Brussels sprouts tossed in a super garlicky Buffalo sauce.

Course Appetizer, Main Course

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 6

Author Lauren Hartmann

Ingredients

1 C. Almond milk or other non dairy milk
1 tsp. Apple cider vinegar
3/4 C. All purpose flour
1/2 C. Corn Starch
1 tsp. Salt
2 tsp. Hot sauce
16 oz. Brussels sprouts
3 C. Panko bread crumbs

Garlic Buffalo Sauce

1 C. Hot sauce
1/2 C. Vegan butter, I used Earth Balance
1 Tbsp. Agave syrup
1 tsp. Soy sauce
8 Cloves Garlic, chopped

Instructions

Start by preheating the oven to 425 degrees.
Now, trim the Brussels sprouts. Trim off the end and pull any bad leaves off the outside. If the Brussels sprouts are small leave them whole, if they are large, cut them in half.
Then prepare the batter. Add the almond milk and apple cider vinegar to a small mixing bowl. Let sit for a minute, it will curdle and get thicker.
Next, in a large mixing bowl, whisk together the flour, corn starch and salt.
Now, whisk the 2 tsp. of hot sauce into the almond milk mixture, then pour the almond milk mixture into the dry ingredients. Whisk until fully combined and lump free.
Pour the panko bread crumbs into a medium sized mixing bowl.
Then, dip each Brussels sprout into the batter, then into the panko. Coat completely in panko.
Place each Brussels sprout on to a sheet pan sprayed with non stick spray.
Bake the Brussels sprouts at 425 degrees for 10 minutes, flip the sprouts over and bake another 10-15 minutes. Or until nice and crispy and brown on the outside, but cooked through on the inside.
While the Brussels sprouts are baking, make the sauce. In a non stick skillet, heat the vegan butter on medium. When the vegan butter has melted add in the chopped garlic and saute for a minute or 2 to cook the garlic. Then add the hot sauce, agave and soy sauce. Cook for another minute to combine and develop flavor. Remove from heat.
Once the Brussels sprouts are done, toss in the sauce and serve immediately with vegan ranch or vegan blue cheese.

Video

Notes

If the sauce is a bit too thick for you, add a splash of water.

I generally make a quick "ranch" dip by whisking together about 1/2 cup of vegan mayo, juice of 1 lemon, a few dashes of salt, garlic powder, oregano and basil.

Batter adapted from my Vegan Bang Bang Broccoli

If you don't want your sprouts to be super spicy, use a mild hot sauce.

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Reader Interactions

Comments

Emma
June 26, 2018 at 12:05 am
These were SOO GOOD!!
I rarely comment on recipes, but this was such a success I knew I needed too. First of all, I love how it’s brussel sprouts instead of cauliflower, and the primer sauce stuck so beautifully. The result was a “meatier wing” than all my other alternative wing attempts. The only thing I altered was using 1/2 hot sauce and 1/2 BBQ sauce to make it milder. Finally, I really appreciate how the recipe was written, with the steps maximizing for time. Thanks!
Reply
- Lauren Hartmann
  June 26, 2018 at 11:00 pm
  You seriously made my day! I live for comments like this! Also, cutting the sauce with BBQ sauce is a great idea and sounds delicious. You are so welcome!!
  Reply
Jadh Lyke
July 2, 2018 at 7:04 pm
These are delicious. Making them for the second time to take to a Fourth of July barbecue. So so so good!
Reply
- Lauren Hartmann
  July 2, 2018 at 7:21 pm
  Yes! They are so addictive, aren’t they?!
  Reply
- Zac
  September 4, 2023 at 3:22 am
  You’ve gotta add dill to the ranch. It’s not ranch without dill.
  Reply
Christine
July 8, 2018 at 5:23 pm
These are amazing!! Thank you for creating this.
Reply
- Lauren Hartmann
  July 8, 2018 at 5:39 pm
  This comment makes me super happy! You are very welcome!
  Reply
  - Dena
    January 29, 2019 at 7:10 am
    What temp would you cook these on in an air fryer?
    Reply
    - Lauren Hartmann
      January 29, 2019 at 1:42 pm
      I usually cook them at 400 degrees. I check them after 5 minutes. Flip and continue until they are crispy!
      Reply
- Ashley
  February 3, 2021 at 6:23 pm
  
  This is my favorite recipe ever. I’m obsessed with all things buffalo sauce. This is my favorite sauce and the Brussel sprouts with it is amazing!!! I cannot stop eating these.
  Reply
nicole
August 9, 2018 at 11:09 pm
Is there any reason my milk/vinegar combo wouldn’t curdle? maybe the ACV i’m using isn’t acidic enough.. how long should it take for it to curdle, and how thick should it be?
See Also
Roasted Garlic Vegetable Stew with Red Lentils & Tomatoes Spinach, Lentil And Butter Bean Soup The Barefoot Contessa's Zucchini Pancakes Curry Fried Rice - 1 Pot 20 Mins - Vegan Richa
Reply
- Lauren Hartmann
  August 9, 2018 at 11:18 pm
  You don’t need to worry too much about how thick it gets. It should still work fine! I’m not sure exactly why yours didn’t curdle, it should only take a minute or 2. However, I am quite certain it will work properly anyways!
  Reply
Nicole
August 10, 2018 at 3:16 pm
Ok thank you so much!
Reply
Matt R
September 12, 2018 at 3:45 pm
How do these keep if you make them the night before serving?
Reply
- Lauren Hartmann
  September 12, 2018 at 4:48 pm
  They stay pretty crispy, but I would recommend tossing them in the buffalo sauce right before you serve them!
  Reply
kristin
September 30, 2018 at 2:58 pm
OK BUT WHAT DELICIOUS MADNESS IS THAT BLEU CHZ SAUCE???? I must know!!!!
Reply
- Lauren Hartmann
  October 2, 2018 at 12:47 pm
  This is just my quick vegan ranch. I usually throw it together. The info about it is in the recipe notes!
  Reply
Samantha
September 30, 2018 at 11:43 pm
For the hot sauce are you using buffalo sauce?
Reply
- Lauren Hartmann
  October 2, 2018 at 12:46 pm
  I use just Frank’s original hot sauce. However, I really like super spicy food. So, if you want it a little milder, you could go with a buffalo sauce, that may be a bit less spicy since it is already cut with other ingredients.
  Reply
Heather
October 4, 2018 at 10:38 pm
Could you prepare everything and leave refrigerated and cook right before serving?
Reply
- Lauren Hartmann
  October 5, 2018 at 8:01 pm
  Sure! I have had a few people tell me they did that to take them to a potluck!
  Reply
Molly Moroney
October 27, 2018 at 1:38 pm

I made these last night and they were really good. I didn’t have cornstarch so substituted Arrowroot Starch and used Bobs all purpose gluten free flour. Used Ripple Pea Milk. I also completely omitted the additional salt as I thought the salt from the buffalo sauce and the vegan ranch I use were salty enough. So glad I did. I also added pepper and smoked paparika to the batter and used the new vegan/gluten free Chickpea Breadcrumbs they sell now. They were so crunchy and good. I did a combo of brussel sprouts and cauliflower. Thanks for the recipe!
Reply
Kelly McCarley
November 8, 2018 at 3:19 am

I made this tonight and it was fantastic! A delicious side dish for everyone. Easy and turned put exactly as pictured. So so good! Pro tip: use large brussel sprouts for meatier bites, smaller sprouts for more crunchy batter.
Reply
Catarina
November 17, 2018 at 8:32 pm

WOW. this recipe is WILD. Beyond delicious. My husband and I are in awe.
We subbed out the vegan ingredients because we don’t have dietary restrictions. I used regular butter and also sugar instead of agave. But otherwise followed this recipe exactly. The batter is genius with the acv and the corn starch. I knew as soon as it was mixed up that it was going to stick well. It’s seriously amazing how it stays crispy after it’s taken out of the oven and even tossed in the sauce.
We used franks hot buffalo WING sauce (not regular franks) and it was CRAZY spicy, even considering that I am a FIEND for spicy food. This recipe makes cauliflower wings seem like a joke.
Amazing job on this. Thank you.
Reply
Kathy Varley
November 18, 2018 at 10:57 pm

Would it work to make the sprouts baked in advance and bring to a thanksgiving gathering and then reheat as one dish? Or should I save putting the sauce on until I get there? I’ll be attempting this delicious looking recipe this week.
Reply
April
November 24, 2018 at 3:01 am

These were so delicious!
Reply
Mel
December 12, 2018 at 6:26 pm
Would anyone happen to have a calorie count for this recipe?
Reply
Jordan
December 31, 2018 at 10:14 pm

These are truly phenomenal!!! I’ve tried dozens of cauliflower wings, but none of them ever satisfied my craving- until these brussel sprout wings!!! The Brussel sprout idea was genius!! Thank you sooooo much for sharing this recipe!! It’s definately going to be a staple in our house!!!
Reply
Karen
January 1, 2019 at 6:00 am

These are amazing! Super crispy, spicy and easy to make! (And so much healthier than regular wings!)
Reply
Pam
January 1, 2019 at 2:48 pm

I made these for New Years Eve in Buffalo, NY and they were a huge hit in a city that knows it’s wings! I was serving vegans, vegetarians and meat eaters and everyone raved. Thanks for a terrific vegan recipe!
Reply
Barry
January 1, 2019 at 4:42 pm

We made these last night for New Year’s Eve and they were mind-blowlingly great! We had to swap out the panko bread crumbs for regular since Panko has sugar. Same with leaving out the agave syrup. Even with that swap out and omission they were great. Way better than any cauliflower version I’ve tried. And way better than an actual buffalo chicken wing I’ve tried. Thanks for the recipe!
Reply
Michelle A.
January 6, 2019 at 9:30 pm
These were such a hit with true meat eaters!! My son asked if I put chicken crumbs on them!!
Reply
See Also
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Nat Hughes
January 18, 2019 at 6:32 pm
Hold on a minute… GARLIC BUFFALO BRUSSELS SPROUTS! Are you serious? I’m going to HAVE to try these out.
Reply
Becca
February 9, 2019 at 10:06 pm
I don’t have an oven currently but really want to try these. Do you have any alternative cooking methods for the Brussels sprouts?! I have a stove top.
Reply
- Lauren Hartmann
  February 11, 2019 at 2:39 pm
  If you don’t mind frying things, these would probably be great fried in a skillet, or if you have an air fryer that definitely works too!
  Reply
Carmen
February 15, 2019 at 1:55 am
Tried the recipe, I used the air fryer for 12 minutes
Also tried it with BBQ sauce
It was a hit
Awesome
Reply
Ashley
March 3, 2019 at 5:09 am

I just tried this… ANAXING!! I even made some that had lemon pepper on the side… yumm!
Reply
Anastasia
March 21, 2019 at 8:49 pm

I haven’t made a single recipe by you yet that was good.
Every recipe that I have made by you has been AMAZING, beyond good and every single dish has become a keeper and a favourite in my home. I can’t believe how delicious you make food taste<3
Reply
- Lauren Hartmann
  March 22, 2019 at 2:21 pm
  You made my day. Seriously! I teared up a bit! These recipes are my life and it makes me so happy that you like them!!!
  Reply
Sue
April 24, 2019 at 12:44 am

This was insane! I used smoked paprika after the plant milk settled with the acv. Instead of the baffalo I use barbecue sauce instead! This was so good and looked so beautiful! I can’t wait to try some of your other recipes, this was my first!
Reply
Sara
May 2, 2019 at 12:25 am

This is my second time making them and they are beyond delicious!
Reply
Money
May 15, 2019 at 9:15 pm
These look delicious, I don’t have almond milk though. Would 2 % / 1% milk still work? Will it still thicken with the apple cider?
Thanks.
Reply
- Lauren Hartmann
  May 15, 2019 at 10:23 pm
  Yes, that should work fine! I hope you enjoy!!
  Reply
Salacious Crumbs
June 21, 2019 at 9:32 pm

I’ve made these a couple times now and they are amazing!! The garlic in the buffalo sauce is bomb, and these little guys are so nice and crunchy! I’ve been doing the same technique with cauliflower and it works great! Also great with a 1-to-1 GF flour blend. If I make them on a weeknight, aka a healthier eating night, I just thin the batter so I use less and cut down on the butter in the sauce to no detriment. Thank you for creating fresh, new, interesting recipes for us to try! I love your blog!!
Reply
Amber
July 10, 2019 at 8:40 pm

HOLY WOW! These were absolutely amazing. My husband and I couldn’t contain our joy while eating these. We used to eat at BWW on Tuesday night wing night and our favorite sauce was the spicy garlic. This recipe tasted almost like an exact replica of that, and the use of the brussels sprouts instead of cauliflower just took this up to a whole ‘nother level. Oh, and also, this was a super uncomplicated recipe which is so appreciated. Thank you so much for the work you do! =)
Reply
Luisa
July 17, 2019 at 2:11 am

Perfection. I made these for dinner and GOBBLED THEM UP! I love spicy food and eat Frank’s regularly. But for some reason these tasted really spicy! Made exactly as written since Lauren is a genius….why mess with perfection?
Reply
Suchita
August 8, 2019 at 5:22 am
I’ve been a vegetarian my entire life, never had buffalo wings or ever made cauliflower wings.. I’ve always wanted to make them. But I stumbled upon this on Pinterest. And. Boy. Let me tell you. I whipped this up in 30mins. And I was instantly in heaven. These are so delicious and juicy and crunchy and spicy 😋😋😋 definitely the best thing I’ve had in a very long time!!!!!
Few changes I made: I used sugar instead of agave and instead of 1c hot sauce, I used ¼c hot sauce and ¼cup ketchup and ½c tomato sauce.
Everything else was followed per your instructions. So easy and quick and satisfying. Finger licking good. I’ve forwarded this to all my friends and family.
I have been vegan for 3months, and this is the best treat I’ve had!
I truly cannot thank you enough for this recipe.
Thank you!
Reply
Angela
September 26, 2019 at 1:53 am

I stumbled on this recipe and WOW, these are delicious! I have made these 3 times already! I also did half buffalo sauce and half a sweeter sauce but only because I didn’t have enough buffalo sauce the first time, and now that’s how I’m going to make them from now on. I also made the ranch dipping sauce and don’t know why the Heck I’ve been buying vegan ranch! I need to make more of your recipes, this was a wonderful surprise!
Reply
Clark
October 23, 2019 at 4:56 am
These were excellent! They were a little messy to make with the dipping of the baked Brussels sprout between the Garlic buffalo sauce mixture and the Panko bread crumbs. These are the tastiest vegan wings ever! I will make this again and again for sure.
Reply
Breanna
October 26, 2019 at 3:04 am
Can’t wait to try this recipe! Can this be defrosted brussel sprouts ? I have some in my freezer just waiting to be used!
Reply
- Lauren Hartmann
  October 27, 2019 at 12:37 pm
  I have not tried with frozen and defrosted brussels sprouts, I do recommend using fresh, but defrosted ones may work out. I don’t want to steer you in the wrong direction, but I do think it’s possible.
  Reply
  - Crystal
    November 13, 2019 at 9:12 pm
    
    I tried frozen as well as fresh and noticed they get a little too juicy after cooking. But they worked fine. They’re just way better done with fresh.
    Reply
Geneva
January 24, 2020 at 4:39 am
YUM YUM YUM YES PLEASE. I’ve been vegetarian for almost 3 years and had a weird craving for wings lol! I think I just like the vinegary hot sauce, but these were AMAZING. I’m so glad I made them and I will definitely continue to! Ate way too many!
Reply
Anita White
February 4, 2020 at 12:05 am

Excellent. They are crunchy on the outside with a meaty mouth feel. These take a bit of work but are well worth it. I made these for Superbowl Party full of meat eaters and they were a hit.
Reply
Tina Brown
May 27, 2020 at 6:53 pm

These were absolutely amazing!The texture was perfect. I loved the hot garlic parm sauce but it was a little too spicy for my husband so I’m making them again t0night with a hot honey mustard sauce. I’ll let you know how that turns out!
Reply
Jennie
August 8, 2020 at 5:24 pm

I made them. So easy. Mine did not turn out as pretty as yours but they were crunchy and tasty and I loved them!
Reply
TheBookofood
September 28, 2020 at 5:01 pm

That was a nice change from my typical way of making sprouts ! 🙂
Reply
Laura Picallo
October 29, 2020 at 12:28 am

I’ve had frozen sprouts that I purchased just for this recipe just sitting in the freezer FOREVER. I finally pulled the trigger on these and OH MY GOD this sh*t is soooo good. Almost doesn’t even taste like sprouts. This will not be my go to potluck recipe.
Thank you!
Reply
Kalpana Sharma
December 5, 2020 at 7:54 pm

Yummy! I made it and enjoyed. Thank you for this recipe. Delicious.
Reply
Johanna
December 25, 2020 at 7:05 am
I don’t know if anybody asked the question, but I’m wondering how well the brussel sprouts actually cook if you don’t pre par boil or something else before baking.
Reply
Barb
January 1, 2021 at 2:20 am

Honestly absolutely delicious! A family favorite and must have. This holiday season we tried it with Franks Stingin honey garlic, fantastic!!!
Reply
Tiffany Trotter
January 6, 2021 at 11:30 pm

Omg this recipe is amazing. I would have never thought to use brussels sprouts and so glad I tried it. Definitely will make again.
Reply
Stephen
March 3, 2021 at 8:46 pm

These are stupid good. I’m vegetarian, not vegan, so I admittedly DID use regular butter in the sauce (which I think really makes me spoiled here) but WOW I’m impressed at how meaty and impressive these are. Thank you so much!!!
Reply
Laura
March 30, 2021 at 6:54 pm

Wow wow wow. These are AMAZING! Thank you!!!!!!
Reply
Barbara
April 8, 2021 at 6:26 pm

Absolutely delicious! We absolutely love them. Thank you for sharing!
Reply
Abhaya
May 29, 2021 at 1:29 am
Would these work with potato starch instead of corn starch?
Reply
Janet K.
August 6, 2021 at 11:26 pm

Definitely a top favorite! SO, good!!
Is there any nutritional info available? Sure would appreciate it. Tia!
Reply
Kate
February 12, 2024 at 9:32 am

Just made these for a super bowl party and they were such a hit! I figured I’d sneak some vegan goodies into the otherwise very not-vegan spread and they were easily everyone’s favorite. I’ll definitely make these again!
Reply
annette
March 1, 2024 at 5:48 pm

amazing!!!!!!!!!! I made this today and I really loved it!!!!
Reply

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