Vegan Buffalo Patties With Avocado Dip {Gluten Free}

Prep Time 17

Cook Time 50

Servings Servings

Calories 3763kcal

Author FoodFaithFitness

2 Avocados
6-10 tablespoons Unsweetened Almond Milk Depending on how thick you like it, I used 7 tablespoons
1 teaspoon Garlic Minced
Salt and Pepper To taste

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 golden brown, 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. Also, pour the drained beans onto a paper towel and, using another paper towel, press out as much moisture as you can.
Add the dried beans into the food processor, along with Buffalo Chicken sauce and salt, and blend until mostly smooth and combined.
Scrape the mixture into a large bowl and add in the cooked quinoa, diced green onion, and cilantro. Stir until well combined and 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.