Buffalo Ranch Chick'n Dip

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This recipe combines spicy baked buffalo jackfruit with the flavors of creamy ranch dressing to make the ultimate dip for celery, bread or chips on game day! It tastes so decadent but it's actually quite healthy, oil-free and packed with fiber, especially if you use one of my cultured vegan sour cream recipes as the base.

If you're not as much of a jackfruit fanatic as I am, you can easily substitute in a few cups of your favorite vegan chicken substitute (Beyond Meat makes my favorite).

Two cans of jackfruit will seem like a lot at first; however, after stewing and baking, jackfruit shrinks considerably. Some recipes will recommend that you remove the center pieces and seeds before cooking, but I haven't found this to be necessary at all as long as you cook the jackfruit sufficiently.

Yield: 4-6 servings

Buffalo Chick'n Dip

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

  • 1 recipe cultured sour cream or 1 (12 oz) container vegan sour cream, such as Tofutti
  • 1 (20 oz) can young green jackfruit, drained and thoroughly rinsed
  • 2 cups vegetable broth, preferably chicken-flavored
  • 2 teaspoons onion powder, divided
  • 2 teaspoons garlic powder, divided
  • 2 teaspoons paprika
  • 1/2 cup buffalo sauce
  • 1 tablespoon chives, minced
  • 1 tablespoon fresh dill, chopped
  • 1-2 tablespoons additional buffalo sauce
  • salt and pepper, to taste

instructions:

  1. Combine jackfruit, vegetable broth, paprika, and 1 teaspoon each of garlic and onion powder, and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes to soften. Uncover and continue to simmer, stirring occasionally, until excess liquid has cooked off.
  2. Preheat oven to 425°F.
  3. Allow jackfruit to cool slightly and then mash or chop to resemble shredded chicken. Combine with buffalo sauce and spread out thinly and evenly on a lined baking tray.
  4. Bake for 30 minutes, stirring halfway through to ensure it cooks evenly.
  5. Combine buffalo jackfruit with vegan sour cream and extra onion and garlic powder. Add 1-2 tablespoons extra buffalo sauce if desired. Serve warm or chilled with fresh vegetables (celery goes great with this), bread or chips.
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Sarah Sullivan