Vegan Buffalo Patties with Avocado Dip {Gluten Free}

Name: Vegan Buffalo Patties with Avocado Dip {Gluten Free}
Prep time: 17 min
Cook time: 50 min
Total time: 1 h 7 min
Yield: 17 Servings
Ingredients: 1 1/2 tablespoons olive oil; 1 cup onion; 2 tablespoons garlic; 2 cups cauliflower; 1 15 oz can cannellini beans; 1/2 cup Frank’s buffalo chicken sauce; 1/2 teaspoon salt; 2 cups quinoa; 1/2 cup green onion; 1/2 cup fresh cilantro; black pepper; 2 avocados; 6-10 tablespoons unsweetened almond milk; 1 teaspoon garlic; salt and pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
17 mins
Cook Time
17 mins
Total Time
1 hr 7 mins
Servings
17 Servings
Calories
3763 kcal
Course
Main Course
Cuisine
American, Vegan

Vegan Buffalo Patties with Avocado Dip {Gluten Free}

Xochitl Lang

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These vegan buffalo patties taste just like buffalo chicken, but without the meat! They're spicy, crunchy and have a perfectly creamy avocado dip!

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Ingredients

Servings

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

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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.

Nutrition Information

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Calories 3763kcal (188%) Carbohydrates 561g (187%) Protein 170g (340%) Fat 107g (165%) Saturated Fat 15g (75%) Polyunsaturated Fat 23g Monounsaturated Fat 61g Sodium 5158mg (215%) Potassium 13094mg (374%) Fiber 129g (516%) Sugar 24g (48%) Vitamin A 1678IU (34%) Vitamin C 166mg (184%) Calcium 1562mg (156%) Iron 68mg (378%)

Nutrition Facts

Serving: 17Servings

Amount Per Serving

Calories 3763 kcal

% Daily Value*

Calories	3763kcal	188%
Carbohydrates	561g	187%
Protein	170g	340%
Fat	107g	165%
Saturated Fat	15g	75%
Polyunsaturated Fat	23g	135%
Monounsaturated Fat	61g	305%
Sodium	5158mg	215%
Potassium	13094mg	279%
Fiber	129g	516%
Sugar	24g	48%
Vitamin A	1678IU	34%
Vitamin C	166mg	184%
Calcium	1562mg	156%
Iron	68mg	378%