Buffalo, buffalo, who likes the buffalo (sauce?! WE DO! Creating anything buffalo-style in our house has my husband hanging around the kitchen with his tongue hanging out. Traditional buffalo sauce tends to be very oily and not super healthy, so I create my own!
This recipe combines simple hot sauce with vegan butter and turns plain ol’ (but protein filled) quinoa into a dish that is AH-MAZING!
See the Tips and Tricks section below the recipe for some helpful recipe ideas and substitutions.
Servings: 6-8 bites
Preparation + Cooking Time: 45 minutes
Suggested kitchen tools: blender or mixing bowl, small bowl, medium sized sauce pan, measuring spoons, , measuring cup, cupcake liners (either 6 large or 8 small) cupcake pan (6-12 capacity OR you can use foil liners if you don’t have a cupcake pan), olive oil cooking spray (or your choice of cooking spray), spoon
1 cup quinoa
2 cups vegetable broth (I used low sodium)
2 tablespoons vegan butter (I used Miyokos)
1/4 cup + 2 tablespoons sriracha or your favorite hot sauce (I used Cholula Chil Garlic)
1 tablespoon ground flax seed
3 tablespoons cold water
One recipe of my Vegan Ranchy Rancherson Dressing (or bottled vegan ranch)
How-To:
Heat the oven to 350 degrees (F). Line the cupcake pans with the liners (either 6 large or 8 small). Set aside.
Make your “flax egg”: Combine the flax seed and the cold water in a small bowl. Set aside to allow it to gel (this is a replacement for one egg and will hold the bites together).
Combine the quinoa and the broth in a medium sized sauce pan. Bring to a boil on high heat. Cover and reduce heat to low. Simmer for 15 minutes. Set aside when done.
Make the Vegan Ranchy Rancherson Dressing. Put in the refrigerator.
When the quinoa is done (and still hot), remove the lid and add in the butter, hot sauce (add less or more of the recommended amount depending on your tastes) and the “flax egg”.
Spray the cupcake liners with cooking spray. Using a spoon, put some quinoa mixture into each cupcake liner, packing it down a bit.
Bake for 25 minutes.
Remove from oven and top with some Vegan Ranchy Rancherson Dressing and bit more hot sauce if desired.
Serve, eat and enjoy!
Tips and Tricks:
I found all my ingredients for this recipe at Whole Foods
Keep leftovers refrigerated in a sealed container
If you don’t have a cupcake pan, you can place foil cupcake liners on a flat baking sheet. I use this method when I travel and don’t feel like taking a cupcake pan.
Try different flavors of hot sauce until you find one you love! I love the Cholula Chile Garlic and my husband loves a traditional hot sauce, so I make one recipe using my favorite and one recipe using his favorite. When I do this we have leftovers and WE LOVE LEFTOVERS!
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden
Pin Me! www.carolynsbloomingcreations.com
Food prepared, styled and photographed by Carolyn J. Braden