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Vegan Buffalo Chicken Wraps

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Vegan Buffalo Chicken Wraps -- Epicurean Vegan

Yes, these are simple. No, I didn’t stretch my culinary mind too much and that’s all right. Sometimes you just need a veganized classic. Plus, I think it’s important to have recipes for those who are transitioning to a vegan diet where kale and quinoa might still be a little daunting. For the really adventurous, add a couple of thin slices of avocado . . . delicious!

INGREDIENTS:
3 bags Boca Chik’n Veggie Nuggets
3-4 C romaine, chopped
12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
1 avocado, peeled, pitted, and sliced thin (optional)
6 flour tortilla wraps

DIRECTIONS:
Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.

Vegan Buffalo Chicken Wraps -- Epicurean Vegan In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don’t be afraid; pour it on! To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!

Vegan Buffalo Chicken Wraps
 
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Yes, these are simple. No, I didn't stretch my culinary mind too much and that's all right. Sometimes you just need a veganized classic. Plus, I think it's important to have recipes for those who are transitioning into a vegan diet where kale and quinoa might still be a little daunting right now. For the really adventurous, add a couple of thin slices of avocado . . . delicious.
Author:
Serves: 6
Ingredients
  • 3 bags Boca Chik'n Veggie Nuggets
  • 3-4 C romaine, chopped
  • 12-oz jarred buffalo sauce of your choice (check ingredients to ensure vegan-ness)
  • Vegan bleu cheese or ranch dressing (Follow Your Heart is a great brand!)
  • 1 avocado, peeled, pitted, and sliced thin (optional)
  • 6 flour tortilla wraps
Directions
  1. Bake the nuggets according to package instructions, then cut each nugget into 6 pieces.
  2. In a large bowl, combine the nuggets and buffalo sauce. It may seem like a lot of sauce, but don't be afraid; pour it on!
  3. To assemble, spread some dressing on a tortilla, a few slices of avocado (if using), some romaine, then top with nuggets. Wrap, eat, and enjoy!

 

Sweet & Sour Boca Nugget Stir-fry

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Sweet and Sour Boca Nugget Stir-fry -- Epicurean VeganStir-fries are great ways to use up veggies and they’re typically easy to throw together. I didn’t feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect–a great balance of both elements!

INGREDIENTS:
1 pkg. Boca nuggets
2 C mushrooms, cut into chunks
6-8 green onions, sliced
1 can sliced water chestnuts, drained
1 C carrots, sliced thin
1 Tbs olive oil
2 tsp garlic, minced
2 C cooked rice
Sauce:
2/3 C rice vinegar
8 Tbs brown sugar
2 Tbs ketchup
2 tsp tamari
4 tsp arrowroot
6 tsp water

DIRECTIONS:
The sauce won’t take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag’s instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don’t forget to get it started, too!)

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.

Sweet and Sour Boca Nugget Stir-fry -- Epicurean Vegan

Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Sweet & Sour Boca Nugget Stir-fry
 
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Stir-fries are great ways to use up veggies and they're typically easy to throw together. I didn't feel like using tempeh or tofu, so I went with Boca nuggets. The sweet and sour sauce came out perfect--a great balance of both elements!
Author:
Ingredients
  • 1 pkg. Boca nuggets
  • 2 C mushrooms, cut into chunks
  • 6-8 green onions, sliced
  • 1 can sliced water chestnuts, drained
  • 1 C carrots, sliced thin
  • 1 Tbs olive oil
  • 2 tsp garlic, minced
  • 2 C cooked rice
  • Sauce:
  • ⅔ C rice vinegar
  • 8 Tbs brown sugar
  • 2 Tbs ketchup
  • 2 tsp tamari
  • 4 tsp arrowroot
  • 6 tsp water
Directions
  1. The sauce won't take long to make, so I suggest combining everything in a small saucepan (except the arrowroot and water) and set aside for now. Bake the nuggets according to the bag's instructions (12-13 minutes). Then cut each nugget into fourths. (And if using rice, don't forget to get it started, too!)
  2. Meanwhile, heat the olive oil and garlic over medium heat. Add the water chestnuts and carrots and cook until tender. Add the mushrooms, green onion, and Boca nuggets.
  3. At this point, bring the sauce to a boil. Mix together the water and arrowroot and whisk it into the sauce to thicken it up. This should only take about a minute.
  4. Pour the sauce over the veggies/nuggets and combine well. Serve over hot white rice and enjoy!

Crispy “Chicken” Salad

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Crispy "Chicken" Salad -- Epicurean VeganThis salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It’s just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.

INGREDIENTS:
1 bag Boca nuggets, baked and diced
Romaine lettuce, torn
Fresh spinach, torn
1 tomato, diced
1 avocado, diced
1 cucumber, sliced, then quartered
Vegan pepper jack cheese and/or cheddar, shredded
Green onions, sliced
Tortilla chips, broken up
Vegan Ranch dressing:
1 C Vegenaise
1-1/2 tsp lemon juice
6 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

Crispy "Chicken" Salad
 
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This salad is a staple around my house and each time I make it, I never learn. I eat way too much of it. It's just so damn good. Not to mention, easy to make. Bake some meatless chicken nuggets and throw some fresh veggies together and you have a healthy meal in minutes.
Author:
Ingredients
  • 1 bag Boca nuggets, baked and diced
  • Romaine lettuce, torn
  • Fresh spinach, torn
  • 1 tomato, diced
  • 1 avocado, diced
  • 1 cucumber, sliced, then quartered
  • Vegan pepper jack cheese and/or cheddar, shredded
  • Green onions, sliced
  • Tortilla chips, broken up
  • Vegan Ranch dressing:
  • 1 C Vegenaise
  • 1-1/2 tsp lemon juice
  • 6 Tbs almond milk
  • ½ tsp dried chives
  • ½ tsp dried parsley
  • ½ tsp dried dill
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Directions
  1. I tend to put everything in separate bowls and let everyone create their own salads. To make the dressing, just whisk everything together in a small bowl and transfer to a pourable container. Refrigerate the leftovers. Enjoy!

 

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