Chicken who? Whip up a batch of our Vegan Buffalo Patties With Avocado Dip. These spicy, crunchy treats are bound to become a game-day (or any day!) favorite.
When people hear that I eat a plant-based diet, a lot of questions inevitably come up. I’ve heard everything from “Where do you get your protein?” and “Don’t you miss meat/cheese?” to “Isn’t your diet too extreme?” Rather than going into a long discussion about what I eat and why, I simply invite them over for dinner. Before the end of the evening, the only question being asked is “Where can I get this recipe?”
Take these Buffalo patties with avocado dip, for example. They may not be Buffalo wings, but they sure are finger-licking good! Made with a base of cauliflower, beans, and quinoa, they also happen to be decidedly wholesome. The addition of Buffalo sauce infuses each bite with a spicy and tangy touch, while green onions and cilantro add freshness. There’s no deep-frying here either. These patties bake to crisp, golden perfection in the oven. Paired with a savory avocado sauce, it’s a snack that will convince even the most die-hard carnivore that there’s virtue in the plant world.
Give it a twist!
This recipe is delicious as is, but you can easily amp up the flavor by adding finely chopped red or green chilis for extra heat or herbs and spices for a fresh, vibrant note. Instead of cilantro, you could try adding chopped flat-leaf parsley or finely chopped rosemary. If you don’t have cannellini beans on hand, use chickpeas, Great Northern beans, butter beans, navy beans, or pinto beans. I love the smoky notes in chipotle paste, so sometimes I’ll add in a spoonful or two. Smoked paprika would serve the same purpose.
Finally, if avocados are not for you, skip the dip or consider substituting with a different type of sauce. See suggestions below.
How do I store leftovers?
Transfer leftover patties to an airtight container and keep them in the fridge for up to 4 days. You can also double-wrap the patties in plastic, transfer them to a Ziploc bag, and freeze them for up to 3 months. Though the dip will keep in the fridge for up to 2 days (stored in an airtight container), it tastes best fresh.
Serving suggestions
These vegan Buffalo patties are perfect when served as part of a game-day spread. In that case, include some tender Pretzel Bites (use plant-based butter if needed) with a side of spicy mustard, a plate of Blistered Shishito Peppers, and crispy Carrot Chips.
If the avocado sauce isn’t for you, it’s good to know that these delectable treats also pair well with our spicy BBQ Sauce or even our Vegan Tartar Sauce, if you’re looking for something more cooling and refreshing.
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup onion chopped
- 2 tablespoons garlic minced
- 2 cups cauliflower cut into small pieces
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1/2 cup Buffalo sauce
- 1/2 teaspoon salt
- 2 cups quinoa cooked
- 1/2 cup green onion chopped
- 1/2 cup fresh cilantro roughly chopped
- Black pepper to taste
- 2 avocados
- 7 tablespoons unsweetened almond milk
- 1 teaspoon garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Heat the olive oil in a large pan over medium-high heat and cook the onion and garlic until softened, 2-3 minutes.
- Add in the chopped cauliflower and cook until it browns, about 2 minutes. Reduce the heat to low, cover the pan with a lid, and cook until the cauliflower is fork-tender, about 5 minutes.
- Transfer the cooked cauliflower mixture to a large food processor. Place the drained beans on a double layer of kitchen paper and blot with more kitchen paper, removing as much moisture as possible.
- Add the beans to the food processor, along with Buffalo sauce and salt. Blend until smooth and combined.
- Scrape the mixture into a large bowl and add in the cooked quinoa, green onion, and cilantro. Stir until well combined. Season to taste with black pepper.
- Drop scant 1/4 cup-sized balls of the mixture onto the prepared cookie sheet and press lightly into circular patties. Spray the tops with cooking spray and bake until the outside is crispy and browned, about 45-50 minutes.
- While the patties bake, make the avocado dip. Cut the avocados in half and scoop the flesh out into a food processor.
- Add the almond milk, garlic, and salt and pepper. Blitz until smooth.
- Serve the patties with the avocado dip.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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