Vegan Buffalo "Chick'n" Dip

This plant-based twist on a classic favorite is the perfect blend of creamy textures, bold spices, and delicious buffalo sauce!

What you'll need:

Chick'n

• 2 cups finely sliced oyster mushrooms

• 1 teaspoon Colgin hickory liquid smoke

• 1/4 cup soy sauce

• 1 tablespoon GOYA adobe seasoning

• 1 tablespoon Frank's Red Hot Original

• 2 tablespoons grapeseed oil (or any preferred neutral oil) Dip

• 28-32oz firm tofu

• 1 container Miyoko's Roadhouse Cheddar spread

• 1 cup Frank's Red Hot Original

• 1 tablespoon loosely packed fresh dill

• 1 tablespoon olive oil

• green onion ( optional garnish)

Steps:

1. Preheat oven to 350°F bake.

2. Finely slice oyster mushrooms, measure 2 cups (a little more is okay), and place in a medium-large mixing bowl that has a lid.

3. In a small bowl mix the liquid smoke, soy sauce, adobe seasoning, and 1 tablespoon of Frank's Red Hot. Place the mixture into the bowl containing the oyster mushrooms, place lid on top and shake to coat mushrooms. Place in the fridge for 10 minutes to marinate.

4. While mushrooms are marinating, drain and press tofu. The tofu does not need to be dry but should not be dripping wet.

5. Place ingredients for dip into a large food processor or blender (tofu, Miyoko's spread, 1 cup of Frank's Red Hot, dill, olive oil) and blend until the mixture is fully combined. The texture should be creamy.

6. Heat the grapeseed oil in a sauté pan over medium heat and sauté marinated mushrooms until cooked through. (approximately 5 minutes)

7. Remove blade from food processor, add cooked mushrooms to dip and stir mixture.

8. Place mixture into a lightly oiled 8x8" dish, place in the oven on the third rack in the middle, and bake for 10-15 minutes.

9. Enjoy warm!
   

Overview:

This Vegan Buffalo "Chick'n Dip" is perfect if you're hosting a game day party, a family get-together, or simply craving a delicious snack. It's extremely easy and quick to make, and goes excellent with On The Border Café Style tortilla chips. This dip is apart of my game day trio that includes Vegan Jackfruit BBQ Sliders and Vegan Mediterranean Wraps.