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Crunchy Baked Broccoli with Spicy Soy Sauce

  • Author: She Likes Food
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Diet: Vegan


This Crunchy Baked Broccoli with Spicy Soy Sauce is deliciously addicting and great for an easy appetizer or a dinner side dish!


  • 56 cups of medium sized broccoli florets
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened plant based milk
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cup panko, divided
  • Avocado oil spray, or other oil of choice

Spicy Soy Sauce:

  • 1/3 cup low sodium soy sauce
  • 1 teaspoon pure maple syrup
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil, or more to taste
  • 12 tablespoons chili crunch, try to get mostly the crunchy part without all the oil
  • 1 teaspoon toasted sesame seeds
  • You can add some water if it is too salty


  1. Pre-heat oven to 425 degrees F.  Start by preparing your broccoli. Make sure broccoli has been washed and dried completely. I like to use just the broccoli florets for this recipe.  You can make the pieces as large or as small as you like.  The smaller pieces will get crispier.
  2. In a large bowl, add the milk, flour, spices and salt and pepper.  Use a whisk to mix together until you have a smooth batter.  Dump all the broccoli florets into the bowl and mix the broccoli with the batter.  It works best if you use clean hands to really get in there and make sure that the broccoli is completely coated with the batter.
  3. Next, pour half of the panko into the bowl and gently mix together with a spatula.  Pour the remaining half of panko in and mix together again until all of the broccoli florets are coated with a nice layer of panko.
  4. Evenly spray avocado oil onto a large baking sheet  and then carefully dump all of the broccoli onto the sheet pan.  Spread out in a single layer and then spray the top of the broccoli with more avocado oil.  You can go as light or as heavy as you like.
  5. Place the sheetpan into the oven and bake until broccoli is cooked through and panko is browned and crispy, about 25 minutes.  I like to carefully flip the broccoli about half way through.
  6. The sauce can be made while the broccoli is baking.  Add all sauce ingredients to a medium sized bowl and mix until combined.  Give it a taste and adjust any ingredients as needed.  You can also add in some water if the sauce is too salty for you.  Once broccoli is cooled, dip into sauce and enjoy!


This recipe can easily be halved or doubled.

If served as an appetizer, this recipe makes about 4-6 servings.  If served as a side to a main dish, it makes about 3-5 servings.

Nutrition information does include the sauce, which is why the sodium looks so high.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Appetizer, Side, Vegan
  • Method: Oven
  • Cuisine: Asian Inspired

Keywords: Crunchy Baked Broccoli