Over the years, my villa guests have left me with quite a few partially consumed bottles of Buffalo Wing Sauce. And I’ve always been a little stumped as to what to do with these left overs. I’m certainly not going to use it to baste those sad little appendages that an animal once used to take flight. Most of the time, I leave it for the next round of guests.
So when I saw a recipe for a Buffalo Wing Casserole being liked by all of my non-veg Facebook Friends, you know it got my attention! Oh yea !! I was all over veganizing that recipe, if for nothing else, but to prove that us vegans can also enjoy wing sauce, in a healthier, more human manner.
But folks, here’s what’s sad: My inspiration recipe by Betty Crocker contained only 7 basic ingredients. And I know this is what appeals to the general American populace. The faster and easier (aka, the more processed) the better.
As a vegan, I was forced to make my own Ranch Dressing, as well as my own “condensed” Cream of Celery Soup. In the end, my vegan version required:
- 8 ingredients to make my Ranch Dressing Seasoning Blend
- 11 more ingredients to make the Ranch Dressing
- 3 ingredients for my Cream of Celery Soup
- Plus now, the 5 other ingredients to go into the casserole
I hope the number of ingredients won’t scare you away from trying this out, as it is was really delicious !! And since we’ve been talking about entertaining, I’d have no qualms about serving this at an upcoming dinner party! I guarantee your guests will love it, as the meat version scores very high marks over at BC.com.
And I think you are going to LOVE my Ranch Dressing. I happened to have some original Hidden Valley down in our cellar fridge, as Spencer still serves it as veggie dip to guests on his boat charters. I’ll admit that I took a wee sample, and this round of ingredients for my vegan version was the best yet!! And wow … Mine is SO much healthier !! The quantities for the Ranch Dressing Seasoning Blend make a large spice bottle worth – 1.25 ounces. The seasoning can be kept in a refrigerator indefinitely, and used as needed. Then, to reduce the preparation time of the casserole itself, I made my homemade Ranch Dressing a day in advance, and enjoyed some of it on a simple spinach and mushroom salad for lunch one day. Just be sure to reserve a half cup for the 2 person casserole. Once the ranch is made up, the casserole is a snap to make, and comes together in little over 30 minutes.
Aside from enjoying this casserole immensely, last week was a bit discombobulated here at the TTV household !! With a near miss on an early season tropical storm, a bathroom renovation, and an ailing kitty cat who was back and forth to the vet’s multiple times, last week’s menu took somewhat of a back seat.
The Hawaiian Black Beans in my slow cooker were a success, although they took considerably longer to cook than the pinto beans. After 8 hours, they were still a bit al dente, so I’ll allow 9-10 hours on future go rounds.
I had also hoped to get out a Wednesday’s Web Profile but ran short on time. I intended to feature VeganRicha.com, which has some very exciting and innovative cuisine. We delighted in her Whole Roasted Cauliflower. I didn’t have all the dried spices, so I substituted 2 teaspoons Chana Masala Seasoning (available via my Amazon store by clicking here or at Plaza Extra locally), 1/2 teaspoon Chinese 5 Spice Powder and a pinch of red pepper flake. I reserved the seasoned water used to boil the cauliflower, and boiled up some basmati rice to go along with the cauliflower and sauce, and rounded out the meal with an Indian flat bread. Yummy!!! Be sure to bookmark this recipe over at VeganRicha.com for future entertaining, as it would be a show stopper, leaving your guests in awe of your culinary talent !!
Enjoy! And have a veggie healthy week!!
- 3 cups (2 large) Yukon Gold Potatoes, peeled & diced
- ½ cup Victoria's Vegan Valley Ranch Dressing, prepared
- ½ cup Cream of Celery Soup, prepared
- 1+ tablespoon buffalo wing sauce, (to taste)
- 2 tablespoons FYH Monterey Jack Veg Cheeze, shredded
- 2 Gardein Chick'n Scallopini, cut into 1" strips
- ¼ cup panko or corn flake crumbs
- 1 tablespoon earth balance, melted
- 2 tablespoons FYH Monterey Jack Veg Cheeze, shredded
- 1 green onion, chopped
- Cream of Celery Soup:
- ¼ cup walnuts, pulse until ground
- 4 interior stalks celery
- 1 cup coconut milk
- Prepare Ranch Dressing. Blend ingredients for Cream of Celery Soup in a food processor. Allow soup flavors to meld for an hour. Blend again, then strain through a fine mesh strainer. Heat oven to 350°.
- Peel & dice potatoes. Place them in a medium sauce pan. Cover with water, bring to a boil, then simmer until tender, 8-10 minutes.
- Meanwhile, sauté the Gardein chick'n strips in a small amount of oil, over medium heat, until browned.
- Mix together potatoes, ranch dressing, cream of celery soup, wing sauce to taste and a little shredded veggie cheeze.
- Place potatoes in 2 small, individual casserole dishes. Place Gardein strips in a single layer over the potato mixture.
- Stir together the bread crumbs & melted earth balance (or use a topping of your choice … I used Fresh Gourmet's Crispy Jalapeños). Sprinkle on the casseroles, along with some additional shredded veggie cheeze.
- Bake for 10-15 minutes, until heated through and topping has browned. Sprinkle with green onions to serve.
- ¼ cup raw cashews
- ¼ cup raw pine nuts
- 1 date (unsweetened)
- 1 tablespoon shallot, minced
- 1 tablespoon extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon dijon mustard
- 2 teaspoons Ranch Seasoning Blend, prepared
- 1 teaspoon McCormick Montreal Steak Pepper Seasoning
- ½ teaspoon sea salt
- 3+ tablespoons soy or non-dairy milk, (unsweetened)
- ¼ teaspoon agave, (slowly to taste)
- Ranch Dressing Seasoning Blend:
- 5 saltine cracker squares (2"x2"), crushed
- 8 tablespoons dry parsley flakes
- 1 tablespoon dry dill weed
- 2 tablespoons instant minced onion
- 1 tablespoon onion powder
- 1 tablespoon onion salt
- 1 tablespoon garlic powder
- 1 tablespoon garlic salt
- Blend all 8 Ranch Seasoning Blend ingredients in a magic bullet or food processor, until powdered. Store indefinitely in a container in the refrigerator.
- Soak the cashews, pine nuts and date in water for a few hours or overnight (but a minimum of 20 minutes). Drain water off the nuts, and rinse.
- Add all the remaining ingredient (except the agave nectar), and purée in a blender until very smooth. Add additional soy milk or water, in very small increments, until the desired consistency is reached. Taste for the fine balance between acidity and sweetness, and add just a touch of agave nectar if needed.