Vegan Buffalo Chicken Bowl

Name: Vegan Buffalo Chicken Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 -6 servings
Ingredients: 227 g Butler Soy Curls; 750 mL 3 cups warm water; 4.5 g 1 tbsp mushroom broth powder (or just use vegetable broth instead of water + MBP); 45 g 3 tbsp vegan butter (I used vegan Becel); 60 g 6 tbsp Frank's hot sauce**; 1 tsp garlic powder; 180 g 1 cup dry quinoa (I used tri-colour quinoa but any would work); 500 mL 2 cups water; 1 tsp mushroom broth powder; 125 mL 1/2 cup vegan mayo; 1 1/2 tsp dried dill; 1 tsp granulated garlic; 1 tsp dried basil; 1 1/2 tsp dried rubbed thyme; 125 mL 1/2 cup lemon juice; diced tomatoes; diced cucumber; Washed and torn romaine lettuce

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 -6 servings
Calories
1078 kcal
Course
Lunch, Dinner
Cuisine
Vegan, gluten-free

Vegan Buffalo Chicken Bowl

Joseph Taylor

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

For the soy curls*

227 g Butler Soy Curls one whole bag of them
750 mL 3 cups warm water
4.5 g 1 tbsp mushroom broth powder (or just use vegetable broth instead of water + MBP)
45 g 3 tbsp vegan butter (I used vegan Becel)
60 g 6 tbsp Frank's hot sauce**
1 tsp garlic powder

For the quinoa

180 g 1 cup dry quinoa (I used tri-colour quinoa but any would work)
500 mL 2 cups water
1 tsp mushroom broth powder

"Ranchy" sauce

125 mL 1/2 cup vegan mayo
1 1/2 tsp dried dill
1 tsp granulated garlic or garlic powder
1 tsp dried basil
1 1/2 tsp dried rubbed thyme
125 mL 1/2 cup lemon juice

For the bowl

diced tomatoes about 3 tomatoes for 6 servings
diced cucumber about 1 large English cucumber for 6 servings
Washed and torn romaine lettuce or leafy green of choice (approx 1 large head of romaine)

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Instructions

For the buffalo soy curls

In a large bowl, hydrate dried soy curls with mushroom broth powder + water OR vegetable broth. Let hydrate for 10-15 minutes, stirring to make sure all curls are hydrated well.
Drain and lightly press to drain out excess liquid. You don't need to squeeze thoroughly, a little extra liquid is fine.
In a large pan, melt vegan butter and combine with Frank's hot sauce and garlic powder. Stir to cook for about 30 seconds until bubbling, then add hydrated soy curls (or protein of choice).
Cook for about 10-15 minutes until sauce is absorbed, stirring well, until curls are lightly browned.

Quinoa

If cooking in a rice cooker, combine water, quinoa, and broth powder (or just use vegetable broth as your liquid), and cook as per manufacturer's instructions. My rice cooker is automatic so it just turns off when it's ready.
If cooking in a pot over the stove, combine same amount of quinoa + liquid and bring to a boil. Lower to a simmer and cover with a lid and let simmer for 12 minutes, without disturbing. Turn off the heat after 12 mins, then fluff with fork.

Ranchy sauce

In a small bowl, combine mayo, herbs, garlic powder, and lemon juice and stir well to combine. It's quite herby, so if you don't like herbs as much as I do, just add a little less of everything. Or dilute with an extra tbsp of mayo + lemon juice.

For the bowl:

Fill 1/3 of bowl with romaine lettuce, add 1/2 of a diced tomato, 1/2 cup diced cucumber, and 1 cup quinoa per portion. Add 1/2 cup soy curls and top with as much sauce as you like.
Makes for great work lunches or a light dinner.

Notes

*You can use cooked chickpeas, Gardein chicken strips, torn pan-fried tofu or your protein of choice here
**Frank's doesn't have gluten in it, but it is not certified gluten-free, so if you are gluten-sensitive, swap for your favourite GF hot sauce.