Recipe and photo courtesy of Jenn Sebestyen, Veggie Inspired
This recipe first appeared on Veggie Inspired at https://www.veggieinspired.com/vegan-buffalo-chicken-dip/.
Crispy Vegan Chicken Cutlets that taste just like the real thing! Pair them with a carb and a veggie for a hearty “meat and potatoes” type dinner. Easy to make and can easily be gluten free!
Preheat the oven to 350°F.
Place the cashews in a bowl and pour hot water over them. Let them soak while you prepare the rest of the dish.
Bring a large pot of water to a rolling boil. Add the Improved Nature PRIME Shreds and boil for 10 minutes, stirring occasionally, until tender. Drain and rinse with cold water.
Press as much liquid out of the shreds as possible. I like to place a heavy pot on top the shreds in the colander and press down with force. You can also squeeze out the liquid using clean hands. Let sit in the colander continuing to drain while you prepare the remaining ingredients.
Heat the oil in a large skillet over medium heat. Add the onion and sauté 5 to 6 minutes until soft and translucent. Add the garlic and poultry seasoning, stir and sauté for 1 minute.
Add the well drained vegan chicken shreds and stir well to coat. Sauté for several minutes until all of the liquid is absorbed.
Meanwhile, make the sauce. Drain and rinse the soaked cashews and pour them in a blender. Add the yogurt, nutritional yeast, lemon juice, salt, buffalo sauce, and non-dairy milk. Blend well until smooth and creamy.
Pour the sauce into the skillet with the shreds and stir well to combine.
Pour the mixture into an 8×8 baking dish and bake for 20 minutes until hot throughout.
Sprinkle green onions over the top.
Serve with baguette slices, pita chips, tortilla chips, carrots or celery sticks.
Visit ImprovedNatureDirect.com to purchase Nature's PRIME Shreds
Ingredients
Directions
Preheat the oven to 350°F.
Place the cashews in a bowl and pour hot water over them. Let them soak while you prepare the rest of the dish.
Bring a large pot of water to a rolling boil. Add the Improved Nature PRIME Shreds and boil for 10 minutes, stirring occasionally, until tender. Drain and rinse with cold water.
Press as much liquid out of the shreds as possible. I like to place a heavy pot on top the shreds in the colander and press down with force. You can also squeeze out the liquid using clean hands. Let sit in the colander continuing to drain while you prepare the remaining ingredients.
Heat the oil in a large skillet over medium heat. Add the onion and sauté 5 to 6 minutes until soft and translucent. Add the garlic and poultry seasoning, stir and sauté for 1 minute.
Add the well drained vegan chicken shreds and stir well to coat. Sauté for several minutes until all of the liquid is absorbed.
Meanwhile, make the sauce. Drain and rinse the soaked cashews and pour them in a blender. Add the yogurt, nutritional yeast, lemon juice, salt, buffalo sauce, and non-dairy milk. Blend well until smooth and creamy.
Pour the sauce into the skillet with the shreds and stir well to combine.
Pour the mixture into an 8×8 baking dish and bake for 20 minutes until hot throughout.
Sprinkle green onions over the top.
Serve with baguette slices, pita chips, tortilla chips, carrots or celery sticks.
