Vegan Buffalo Patties with Avocado Dip {Gluten Free}

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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!

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

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Heat the olive oil in a large pan over medium/high heat and cook the onion and garlic until golden brown, 2-3 minutes.
3. 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.
4. 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.
5. Add the dried beans into the food processor, along with Buffalo Chicken sauce and salt, and blend until mostly smooth and combined.
6. 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.
7. 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.

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!

WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 3 POINTS+: 4. OLD POINTS: 3

Want more meatless Game Day eats?

Skinny Kale and Parmesan Greek Yogurt Dip

Homemade Hummus with Kale Pesto

Healthy Nachos with Kale and Spicy Sweet Potaotes

Vegan Buffalo flavored bites from around the web:

Mexican Stuffed Avocado With Buffalo Tahini Sauce – Emilie Eats

Buffalo Roasted Cauliflower – Running In A Skirt

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The post Vegan Buffalo Patties with Avocado Dip {Gluten Free} appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the 7 Indian spices?

Indian spices is a collection Indian spices. They typically include cardamom, cumin, coriander, turmeric, fenugreek, ginger, and asafoetida (also known as hing). This spice blends natural ingredients to create flavour and aroma. These spices combine to create distinctive flavour profiles which are the hallmark of Indian cooking.

Cardamom's sweet, pungent flavor is balanced with ginger and citrus notes. It's used in many dishes, including biryani and curries. Cumin has an earthy aroma and a rich, nutty flavour. It is used to spice up curries, dals and meat dishes. Coriander gives dishes a mild nuttiness due to its sweet citrus aroma. It is used to season lentils and vegetables.

Turmeric has an earthy flavour with mustard, spices, and pepper hints. This spice is often used in curries, and other dishes. It also has a golden hue. Fenugreek is a spice with a rich aroma and earthy tones. It also has a bitter taste. Fenugreek is used to season meat dishes such as kebabs or curries. Ginger is spicy, pungent, and has hints of citrus. It gives a great kick to soups, curries, and chutneys. Asafoetida (hing), has a strong flavor and pungent smell that can be used in place of onion and garlic in certain recipes.

Together, these spices create unique flavors that make Indian cooking so distinct.

Is garlic used in Thai cooking?

Garlic is an ingredient used in Thai cuisine. Garlic is often added to dishes such as salads, soups, stir-fries, curries, sauces, and rice.

In Thailand, garlic is chopped and fried with shallots, ginger, and spices. It is also often eaten with sticky rice.

It is common to mince garlic and then mix it with chili paste, salt, fish sauce and lime juice. This mixture is called Nam Phrik (namphrik). Nam Phrik is often served alongside grilled chicken, beef, or pork.

What are some of the best Thai spices you can find?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. Some other good spices include cayenne pepper, clove, cardamom, black peppercorn, fennel seeds, star anise, and cloves.

Rose petals and bay leaves, pandan leafs, curry leaves, pandan leave, kaffir lemon leaves, vanilla beans. Tamarind pods, lemongrass, basil, mint are other useful spices.

What is the difference between curried curry and curried curry?

There is no difference in spelling. Both words are used to describe the same thing: Indian dishes that combine meat or vegetables with various seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curry is typically prepared until the food is golden brown.

Curried dishes weren't always reserved for special occasions. Today, they can be enjoyed throughout India. They include chicken, beef and lamb as well as fish, vegetables and rice.

Plain white rice is often served with curried dishes. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

What's the difference in cooking with whole vs. ground spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. After harvesting, all spices are ground. The quality is the same.

However, the price difference is substantial. Whole spices cost more because of the labour involved in processing them. However, the flavor is worth it.

Bulk purchases of whole spices can often get you additional discounts. A whole bag of cinnamon sticks might be eligible for a discount.

This is true for cloves, ginger and cardamom. You might be able to save money by buying these spices in bulk.

Ground spices are also more durable than whole spices. Ground spices lose their potency very quickly due to oxidation.

We recommend buying whole spices because they add flavor to your recipes.

Whole turmeric can be used to make delicious curry. Or you can grind whole coriander seeds to create a spice blend for chicken dishes.

Grinding spices takes time. It is sensible to purchase large quantities when buying whole spices. This will ensure that you don't run out of spices quickly.

Which Spices and Herbs are Best Served with Potatoes?

A potato is a delicious side dish for almost all meats. You may be familiar with the many ways you can serve potatoes other than mashed.

These versatile veggies can be used as a side dish in many dishes. You may not know, but many spices and herbs can go well with potatoes.

These delicious recipes can spice up your next potato recipe.

Statistics

• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

doi.org

• Vanilla


• FullText

amazon.com

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

ncbi.nlm.nih.gov

• Validation and development of Novel Lifestyle Inflammation Scores. - PMC


• PubMed: Molecular mechanisms curcumins suppressing cancer angiogenesis, tumorigenesis, and metastasis. We focus on the NF-kB pathway.

healthline.com

• Is Pink Himalayan Salt Better Than Regular Salt?


• 10 Proven Health Benefits of Turmeric and Curcumin

How To

How to Make A Garlic Press

A garlic press is an essential tool for any home cook. It can be used to quickly mince garlic into a paste. It can also be used to crush whole garlic cloves into buttery spreads or garlic salt.

If you don't yet have a garlic presse, you may be wondering where to get one. Luckily, we've got some tips to help you get started.

First, you need a large dish. Place the bowl beneath the press, and then pour the crushed garlic in it. Now, set the pressure regulator valve to the maximum.

Next, turn the handle counterclockwise until you hear a click. The top of the press should lift up and expose a flat surface. This will allow you slide the blade back-and-forth over the bowl. Keep turning the handle clockwise until you reach the end of the blades.

Finally, take out the pressed ginger and enjoy!

Here are some more ways to use this versatile instrument:

• Use minced garlic in soups, sauces and salads as a seasoning or even as a garnish.
• To crush whole garlic cloves, use the press to create a buttery spread
• Before baking, crush whole cloves of garlic on pizza dough
• Mix roasted garlic in mashed potatoes or creamy pasta.
• Use the press to make homemade pesto out of garlic
• Puree garlic in a smooth vinaigrette