Vegan Buffalo Chicken Dip

Vegan Buffalo Chicken Dip

“Vegan Buffalo Chicken Dip”

This is a guest post by Ashley Melillo.

Here is one of my favorite recipes, and it’s a perfect dip for the upcoming big game!

What you’ll need . . .

10 ounces vegan “chicken” strips or breasts (I use Gardein Chick’n Scallopini), grilled or cooked according to instructions
8 ounces Tofutti Better Than Cream Cheese
6 ounces mozzarella cheese substitute, like Tofutti mozzarella slices
1/2 cup buffalo sauce of choice, plus more for garnishing
4 scallions, chopped for garnish
Celery sticks, whole wheat pita chips, or tortilla chips for dipping

How to make it . . .

Heat oven to 350ยบ F.

Shred or chop “chicken” strips.

In a small baking pan, spread tofutti evenly over bottom. Top with chicken, buffalo sauce, and mozzarella.

Bake for 20-25 minutes or until cheese is melted and sauce is bubbling.

Top with scallions and serve immediately.

Visit Ashley at www.blissfulbasil.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Loaded Avocados

Loaded Avocados

“Loaded Avocados with Tofutti Chipotle Crema”

This is a guest post by Bianca Phillips.

Perfect for any fiesta . . . get a load of these “Loaded Avocados!”

What you’ll need . . .

Loaded avocados:
3 ripe but firm avocados
1 Tbsp. olive oil
1/2 large yellow onion, chopped
1 8-ounce package sliced mushrooms
3 cloves garlic, minced
1 14-ounce can black beans, drained and rinsed
1/4 cup water
2 Tbsp. nutritional yeast
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp cayenne pepper

For the crema:
1 cup Tofutti Better Than Sour Cream
2 chipotle peppers in adobo sauce, chopped
1 tsp. onion powder

How to make it . . .

Split the avocados, remove the pits, and place them rounded-side down on a plate.

Heat the oil in a large skillet. Add the onion and cook on medium-heat for 2-3 minutes or until it begins to soften. Add the mushrooms and saute for about 10 minutes to allow the mushrooms to cook down and the onions to begin to caramelize. Add the garlic, and saute a couple more minutes or until mushrooms and onions are soft.

Add the black beans, water, nutritional yeast, cumin, garlic powder, salt, and cayenne. Cook for about 5-7 minutes or until heated through and most of the water has been absorbed.

Meanwhile, in a blender, combine Tofutti Better Than Sour Cream, peppers, and onion powder. Blend until smooth.

To serve, spoon about a cup of the bean mixture over the avocado halves. Drizzle with chipotle crema and top with salsa.

Serves 3.

Visit Bianca at www.vegancrunk.blogspot.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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