As a vegan, everyone thinks you cannot eat super delicious foods. It is a common stereotype that I shoot down constantly. When invited to a party, everyone thinks you’ll bring hummus, or just vegetables, or maybe a fruit salad. Little does the typical omnivore know, vegans are capable of SO much more. They are even capable of the cream of the crop party dip. The one that is finished first. The one that is anticipated most. The great Buffalo Chicken Dip. Below you will find my adaptation of the dip… a recipe so good, even your non-vegan friends will enjoy.
Vegan Buffalo Chicken Dip
Serves party of 8
1 package Beyond Meat Chicken-Free Strips – Lightly Seasoned
1 package (8 ounces) Vegan Cream Cheese (any variety works)
½ cup Hot Sauce (I use Texas Pete because of its lower, but still high, sodium content)
½ cup Ranch Dressing (see recipe below)
½ cup Daiya Shreds (either cheddar or pepper jack)
Vegan Ranch Dressing
Yields 1/2 cup
1/4 cup Vegan Mayo (I prefer Hampton Creek Just Mayo)
1/4 cup Unsweetened Almond Milk (I use Whole Foods 365 brand – carrageenan-free)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon black pepper
Preheat oven to 350 degrees.
Combine all ingredients until smooth in medium baking dish.
Bake for 20 minutes or until everything is melty and hot.
Serve with your favorite vegetables, crackers or my personal favorite, a sliced multi-grain french baguette. Hell! You can serve this dip with anything, it could make cardboard taste good.
Thanksgiving for vegans is normally a time of questions. “What can you eat?” “What are you going to eat?” “Why?” For me, even when I was a meat eater, Thanksgiving was all about the sides. Who does not love mashed potatoes, green bean casserole, corn and of course, STUFFING! Stuffing was always a favorite. The problem: this is normally made with chicken stock, butter, etc. This weekend, however, I sat down with my oh-so-not-vegan Mom and she taught me the recipe while I altered with vegan friendly substitutes. This is a stuffing recipe that is simple yet delicious, even non vegans will enjoy it.
1 Loaf Whole Wheat Sandwich Bread left out overnight to stale a bit
1 package fresh Celery chopped
1 package fresh Mushrooms chopped
5 cups Onions chopped
3 T Salt
3 T Pepper
5 T Poultry Seasoning
16 ounce Vegetable Stock
1/2 cup Earth Balance Vegan Buttery Sticks
Preheat oven to 350 degrees.
In large sauce pan, add Earth Balance and celery and cook on medium heat for 15 minutes.
Add onions. Continue to cook for 15 additional minutes or until celery is soft.
Meanwhile, cut bread and mushrooms into nickle sized pieces.
Add all ingredients to large, greased, baking dish (around 12″ x 9″), combine well. (I have found the best way to do this is with newly washed hands)
Add seasonings and vegetable stock to bread/vegetable mix. Continue to combine.