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Vegan Buffalo Chicken
This vegan buffalo chicken salad recipe uses soy curls or other vegan chicken products to make amazing sandwiches and wraps!
Course
Main Course
Cuisine
gluten free, vegan
Keyword
vegan buffalo chicken, vegan buffalo chicken sandwich
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
148
kcal
Author
Monica Davis
Equipment
skillet
Ingredients
1
cup
water
1
cube
Not Chick’n Broth
or other vegan chicken broth
2 ½
cup
Butler soy Curls
1
tablespoon
canola oil
or neutral-flavored oil
¾
cup
vegan buffalo sauce
(or 1/3 cup of vegan butter mixed with 1/3 cup of hot sauce, with a dash of garlic powder and salt.)
½
cup
celery
finely chopped
6
tablespoons
vegan ranch dressing
to drizzle on top
6
vegan buns or Romaine lettuce
US Customary
-
Metric
Instructions
Heat 1 cup of water to a boil and add 1 Not Chick’n broth cube (or other equivalent vegan chicken broth base to the water) and stir until dissolved.
Add 2 1/2 cups dry
Butler Soy Curls
to the broth and stir.
Let the soy curls soak up the broth. Stir about every minute until the broth is soaked up.
Pan-fry the soy curls in 1 tbsp oil for about 5 minutes on medium heat until they are slightly brown and have dried out a little.
Place in a large bowl and drizzle with 3/4 cup
vegan buffalo sauce.
Add 1/2 cup chopped celery and toss until the “chicken” is well coated.
Serve on either sandwich buns, Romaine lettuce leaves, or wrap in a tortilla.
Top your sandwich or lettuce wrap with
vegan ranch
.
Notes
Serve this either warm or cold.
To make this soy-free as well, use the vegan chicken strips from beyond meat instead of the soy curls and omit the broth and rehydrating process.
To make gluten-free sandwiches, I use
Schar brand hamburger buns
.
Nutrition facts calculated for lettuce wraps. See nutrition facts on the bread of choice and add them if making into sandwiches.
Nutrition
Serving:
0.5
cup
|
Calories:
148
kcal
|
Carbohydrates:
11
g
|
Protein:
18
g
|
Fat:
2
g
|
Sodium:
1045
mg
|
Potassium:
21
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
40
IU
|
Vitamin C:
0.2
mg
|
Calcium:
127
mg
|
Iron:
4.2
mg