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Vegan Buffalo Chicken Bowl
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Vegan Buffalo Chicken Bowl

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

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

Ingredients

For the soy curls*
  • 227 g soy curls one whole bag of them, brand Butler
  • 750 mL water warm
  • 4.5 g mushroom broth powder or just use vegetable broth instead of water + MBP
  • 45 g vegan butter I used vegan Becel
  • 60 g hot sauce Frank's
  • 1 tsp garlic powder
For the quinoa
  • 180 g quinoa dry, tri-colour quinoa but any would work
  • 500 mL water 2 cups
  • 1 tsp mushroom broth powder
"Ranchy" sauce
  • 125 mL vegan mayonnaise
  • 1 1/2 tsp dill dried
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp basil dried
  • 1 1/2 tsp thyme dried rubbed
  • 125 mL lemon juice
For the bowl
  • diced tomatoes about 3 tomatoes for 6 servings
  • cucumber about 1 large English cucumber for 6 servings, diced
  • romaine lettuce or leafy green of choice (approx 1 large head of romaine, washed and torn

Instructions

For the buffalo soy curls
    Cup of Yum
  1. 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.
  2. Drain and lightly press to drain out excess liquid. You don't need to squeeze thoroughly, a little extra liquid is fine.
  3. 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).
  4. Cook for about 10-15 minutes until sauce is absorbed, stirring well, until curls are lightly browned.
Quinoa
  1. 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.
  2. 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
  1. 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:
  1. 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.
  2. 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.

Nutrition Information

Calories 1078kcal (54%)

Nutrition Facts

Serving: 4 -6 servings

Amount Per Serving

Calories 1078

% Daily Value*

Calories 1078kcal 54%

* Percent Daily Values are based on a 2,000 calorie diet.