Fitness / April 5, 2023

Vegan Buffalo Patties with Avocado Dip {Gluten Free}

These vegan buffalo patties with avocado dip taste just like buffalo chicken, but without the meat! They’re spicy, and crunchy and are served with a delicious, creamy dip! Perfect for game day!

Vegan Buffalo Patties with Avocado Dip - These patties taste just like buffalo chicken, but they're totally meat free and made with cauliflower and quinoa! They're a spicy, crunchy and creamy appetizer for game day! | Foodfaithfitness.com | @FoodFaithFit

Table of Contents

Buffalo. Hold the chicken.

Umm. Guys, have you ever eaten peanut butter right off the spoon? Let’s just have some real life conversation: it’s BETTER that way.

Just like a little buffalo. Without the chicken. <– As a buffalo chicken egg muffin, buffalo chicken hash and buffalo chicken meatball for ALL the meals loving person that I am, I never thought those words would just roll of my chicken-loving tongue so EASILY.

Or whatever. Just trying to be inspirational.

And you’re just over like “screw inspirational Taylor, we want to get our NUMS on.” I FEEL YOU.

Why this recipe is good?

These patties were inspired by that time that I made vegan cauliflower fritters and the Huberoni actually <3 <3 <3 them. Like, he LOVED them in the sense that I didn’t even have to BEG him to take leftovers to work even though I KNOW he has already taste-tested those recipes 42 hundred bazillion times and he never wants to see a cauliflower floret ever again in his life. Husbands of food bloggers should probably be warned about these things.

Seriously though. I can’t get the man to eat cauliflower Alfredo, but mash it with chickpeas and fry it up and he’s “RAH RAH, GO TEAM VEGGIE!” Kinda the same reaction when I make him air fryer buffalo cauliflower.

When you get a man to wear a shirt in support (no shirt was actually worn. Exaggerating) of healthy-veggie-goodness wellllll…you want to do it again. BUT, step it up a little you know?

By adding spicy buffalo sauce that BURSTS from your taste buds down to your tippie toes as you munch munch munch your way through the multi-textured-deliciousness that is a crunchy-quinoa outside and smooth white bean and cauliflower puree on the inside. With a few pops of SUPER flavor-packed garlic, FRESH cilantro and green onion.

GUYYYYSSS. Then you get to dip ALL O’ THAT into the creamiest (and super easiest ever) avocado dip and shove it into your FACE. It’s like you get SMACKED with spice…but then you’re INSTANTLY balancing it alllll out in the most perfect of ways with cooling, creamy avocado.

Chicken. SHMICKEN friends.

You know what I’m thinking? Game day eats.

Realistically, “game day” should be called “the day that die hard football watching husbands get together and eat a WORLD’S supply of bite-sized food, and their wives, who have no idea what is actually going on in the screen, come along just for the SNACKS.”

So I say cheers to a day of watching very large men run around in uncomfortable-looking outfits but, who cares because there are patties on the scene?

INGREDIENTS

1 1/2 tablespoons Olive Oil
1 cup Onion, Chopped
2 tablespoons Garlic, Minced
2 cups Cauliflower, Cut into small pieces, 230 grams
1 15 oz can Cannellini Beans, Drained and rinsed
1/2 cup Frank’s buffalo chicken sauce
1/2 teaspoon Salt
2 cups Quinoa, Cooked
1/2 cup Green Onion, Diced
1/2 cup Fresh Cilantro, Roughly chopped
Black Pepper, To taste

Avocado Dip INGREDIENTS

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

INSTRUCTIONS

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.

Vegan Buffalo Patties With Avocado Dip {Gluten Free}

Prep Time 17 minutes

Cook Time 50 minutes

Servings Servings

Calories 3763kcal

Author FoodFaithFitness

Ingredients

1 1/2 tablespoons Olive Oil
1 cup Onion Chopped
2 tablespoons Garlic Minced
2 cups Cauliflower Cut into small pieces, 230 grams
1 15 oz can Cannellini Beans Drained and rinsed
1/2 cup Frank’s buffalo chicken sauce
1/2 teaspoon Salt
2 cups Quinoa Cooked
1/2 cup Green Onion Diced
1/2 cup Fresh Cilantro Roughly chopped
Black Pepper To taste

Avocado Dip

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

Instructions

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.