Side Dishes

Crowd-Pleasing Vegan Buffalo Cauliflower Wings

32
2
Mild Hot Sauce
3 tablespoons apple cider vinegar
2 tablespoons unpasteurized tamari ( as desired to suit the taste )
1 tablespoon grated ginger root
1 teaspoon Dijon mustard
1 teaspoon pureed garlic ( about 2 cloves )
1 teaspoon onion powder
1 teaspoon smoked paprika
Cauliflower Wings
1 head cauliflower ( about 1 lb )
1 teaspoon onion powder
1 cup sun dried tomatoes
1/2 dried chipotle pepper
1/2 tbsp agave nectar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1/2 cup unsweetened almond milk
3/4 cup chickpea flour
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 cups bread crumbs
First, make the sauce: Soak the sun-dried tomatoes and chipotle pepper in 1 ½ cup water for 2 hours. Preheat oven to 450°F degrees. Lightly grease a baking sheet with vegan butter or coconut spray. ...
See the full directions on my site
Nutritions

Calories
909

Sodium
3288mg
137% DV

Fat
12g
18% DV

Protein
36g
73% DV

Carbs
160g
54% DV

Fiber
17g
68% DV
10-12 fresh jalapenos ( halved lengthwise and seeded )
8 ounces cream cheese ( softened )
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions ( very finely minced )
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
10-12 slices of bacon ( I like thin sliced bacon. It gets extra crispy )
3 tablespoons brown sugar
1 teaspoon chili powder
Ranch dressing for dipping
6
Prepare the jalapenos. Slice them in half lengthwise and remove the stem, seeds and veins. Set aside. Line a large baking pan with foil. Set aside. Preheat the oven to 400 degrees. In a large bowl, combine ...
See the full directions on my site
Nutritions

Calories
497

Sodium
840mg
35% DV

Fat
36g
56% DV

Protein
17g
35% DV

Carbs
14g
4% DV

Fiber
2g
10% DV
1 tablespoon olive oil
1 tablespoon butter or ghee
2 cups long grain white rice ( rinsed )
1 medium onion ( finely minced )
2 cloves garlic ( finely minced )
1 medium red bell pepper ( finely minced )
1 jalapeno ( seeded, finely minced )
2 tablespoons tomato paste
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chiles ( with juice )
2 teaspoons chili powder
1 teaspoon cumin
1 (15.5 ounce) can black beans ( drained and rinsed )
1 cup frozen corn kernels
Salt and pepper to taste
8
Place rice in a fine mesh colander. Rinse under cold running water, turning rice in the colander with your hand. Dump rice onto paper toweling to drain completely. In a large skillet over medium-high heat, ...
See the full directions on my site
Nutritions

Calories
431

Sodium
531mg
22% DV

Fat
6g
9% DV

Protein
17g
35% DV

Carbs
74g
25% DV

Fiber
10g
42% DV
3 pounds Yukon Gold potatoes ( peeled and quartered )
Cold water ( enough to cover the potatoes in a pot by one inch )
Kosher salt
½ cup butter ( room temperature )
½ cup half and half
½ cup sour cream
4 ounces cream cheese ( room temperature )
6 cloves roasted garlic
3 tablespoons prepared horseradish
Freshly cracked black pepper
Fresh chopped chives for garnish
6
In a large pot, cover potatoes with enough cold water to cover by an inch. Add a healthy handful of salt to the water. The water should taste mildly salty. Bring to a boil and cook until the potatoes are ...
See the full directions on my site
Nutritions

Calories
406

Sodium
134mg
5% DV

Fat
25g
39% DV

Protein
8g
17% DV

Carbs
32g
11% DV

Fiber
7g
31% DV
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