This delicious veggie goodness is coming in HOT – literally! Skip the oven and go straight to flavor town with this tasty dish! Bursting with tangy, robust, spicy Buffalo flavor, this healthy Vegan Buffalo Veggies is ultra-fast, super easy, and perfect for Buffalo hot sauce lovers who aren’t afraid to live on the wild side. Hearty chickpeas and nutrient-packed veggies are bathed in deliciously bold sauce and paired perfectly with our Vegan Ranch Mashed Potatoes – a total match made in heaven. This fun stir fry twist is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our bold and tangy Vegan Buffalo Veggies. Let me just say this right now – YUMMMM!  Who doesn’t love vibrant tasting veggies coated in illustrious Buffalo hot sauce?  We were practically licking our plates clean.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  Yes, it is that fast and that easy!

Buffalo “Wing” Sauce

We are so excited to share this delicious buffalo sauce. Essentially, we created a fantastic, healthy vegan buffalo wing sauce for veggie drenching. This dish is like cauliflower wings without the extra step of baking; plus, we love adding more veggie and beans for additional goodness.

Using Frozen Veggies Makes It Fast and Easy

Using frozen veggies really cuts down on the prep time. We used a frozen package of California blend veggies which consisted of broccoli, cauliflower, carrots, and zucchini; however, you can use whichever veggies you want.

The key is to make sure you remove any excess water that could be remaining in the pan while you sauté your veggies before adding the sauce. This will prevent diluting the Buffalo sauce. You want every bit of tangy deliciousness!

It pairs perfectly with leftover potatoes or rice; however, we wanted to kick this recipe up a notch by creating Vegan Ranch Mashed Potatoes!

Vegan Ranch Mashed Potatoes

Don’t even get me started on our Vegan Ranch Mashed Potatoes.  They are crazy delicious and the perfect complement to our Saucy Buffalo Beans and Veggies. Got to love ranch and buffalo together. You just gotta give these 2 recipes a go!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

We hope you give this recipe a go!  If you try this spicy goodness, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Large ceramic/enamel lined Dutch oven/skillet or similarly large stock pot

Vegan Buffalo Veggies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Cook Time: 10 Minutes
• Total Time: 15 Minutes (+5 Min. Rest)
• Yield: 2-3 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

This delicious veggie goodness is coming in HOT – literally! Skip the oven and go straight to flavor town with this tasty dish! Bursting with tangy, robust, spicy Buffalo flavor, this healthy Vegan Buffalo Veggies is ultra-fast, super easy, and perfect for Buffalo hot sauce lovers who aren’t afraid to live on the wild side. Hearty chickpeas and nutrient-packed veggies are bathed in deliciously bold sauce and paired perfectly with our Vegan Ranch Mashed Potatoes – a total match made in heaven. This fun stir fry twist is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 10 oz. package California Blend Frozen Vegetables *
• 1 – 15.5 oz. can chickpeas, drained and rinsed

Sauce Ingredients:

• ¼ cup hot sauce *
• 2 Tablespoons tahini
• 1 Tablespoon vegetable broth
• 1 Tablespoon water
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 Tablespoon nutritional yeast

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Instructions

1. Place all the sauce ingredients into a bowl, stir well, set aside.
2. Place the frozen veggies into an enamel/ceramic lined skillet (or similar nonstick skillet) and simmer over medium-high heat to thaw up and stir fry the vegetables. You want to make sure that there is no liquid in the pan (spoon out any water released from the frozen vegetables left in the pan), then add the chickpeas along with the buffalo sauce, simmer over medium heat for a few minutes or until the vegetables have reached their desired tenderness.
3. Remove from heat and allow to sit for a few minutes to allow the flavors to marry.
4. Serve over Vegan Ranch Mashed Potatoes, your favorite rice or potatoes (baked, roasted, boiled, etc.)

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

*California Blend Frozen Vegetables:  We used a 10 oz. bag of Cascadian Farm Organic Californian-Style Blend which consisted of broccoli, cauliflower, carrots, zucchini. You can use any combination of veggies you wish. You can also use fresh veggies, keep in mind the cooking time maybe long to reach desired tenderness. For fresh veggies, you may need to use a splash of vegetable broth or water as they cook.

*Storage:  Refrigerate and use within 5 days.

*Servings:  2 to 3  (Buffalo sauce makes ½ cup)

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