This vegan buffalo chicken salad recipe uses soy curls or other vegan chicken products to make amazing sandwiches and wraps!
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.