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 350º 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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Vegan Eggplant and Tomato Pizza Pie

Vegan Eggplant and Tomato Pizza Pie

This is a guest post by Sonal Gupta from simplyvegetarian777.

Ingredients:

Whole wheat pizza base:

1 small, 5 to 6 inches in diameter, homemade or store bought

Pizza or pasta Sauce:

1 tsp oil (of your choosing)
1 cup eggplant chopped in small cubes
1/2 medium red onion chopped fine
2 big garlic cloves minced
1 tomato cut into 6 slices (1/2 inch thick)
2 tbsp Tofutti Better Than Cream Cheese
1 tbsp homemade spicy Italian blend (1/4 tsp rosemary, 1/4 tsp thyme, 1/4 tsp basil, 1/4 tsp red paprika)
Salt and black pepper to taste
Tofutti mozzarella cheese slices to taste (sliced thinly)
Fresh basil and rosemary for topping to add some fresh flavor and aroma (optional)

Directions:

Eggplant and Tofutti Better Than Cream Cheese spread:

Heat the oil in a non-stick pan. Add garlic and onions and saute until onions are slightly browned.

Add cubed eggplants, homemade spicy Italian herb blend and salt and pepper to onion saute. Stir for another 2 minutes. Add 2 tbsp water. Cover the lid and let it simmer for 3 to 5 minutes until eggplant is soft and mushy. Turn the stove off.

Now add Tofutti Better Than Cream Cheese to the eggplant mash. Mix well. Set aside. It is good for two personal pizza.

You can eat it as a dip with ciabatta or baguette or use as a spread on crostini.

Eggplant and Tomato Pizza Pie:

Preheat the oven at 375 degrees

Spread 1tbsp of pizza/pasta sauce, evenly, on top of pizza base.

Take 1/4 to 1/3 cup of eggplant and Tofutti Better Than Cream Cheese spread. Spread a thick layer of the spread on top of pizza sauce layer. Now dress the pizza pie with those beautiful slices of tomatoes.

Sprinkle the top of the pie lightly with slivers of Tofutti mozzarella cheese slices and fresh basil and rosemary.

Bake the pie in the oven at 375 degrees for 20 minutes approximately or till the sides get golden brown.

Enjoy it hot with chili flakes sprinkled on top.

Visit Sonal at www.simplyvegetarian777.wordpress.com

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

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Tofutti is a big help for allergy moms – go milk free!

Tofutti is a big help for allergy moms – go milk free!Lactose intolerance and milk allergies can put a damper on traditional desserts. If you can’t digest dairy, you can’t eat them. This is doubly tough for kids who want to eat the same sweet treats as their friends, but just can’t.

Tofutti’s dairy free cheeses and sour cream help fix that problem. You can swap Tofutti cheeses seamlessly into traditional dairy desserts without sacrificing taste…all important taste.

Making It Milk Free uses Tofutti for all sorts of dairy free, milk free creations: Better Than Sour Cream for tacos and taco salads, Better Than Cream Cheeses for frosting on brownies, and Tofutti cheese slices for pizza and macaroni & cheese.

She also digs Tofutti Cuties and our premium pints. Thanks, Making It Milk Free!

Via Making It Milk Free.

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