Buffalo Chick-un Casserole
Ingredients:
1 tablespoon vegetable oil
2 cups thinly sliced celery (7 or 8 trimmed celery hearts or inner stalks)
1 cup thinly sliced green onions, both the white and green parts (4 large green onions)
1/2 teaspoon sea salt
1/4 cup freshly ground black pepper
3/4 cup water
2 cups riced cauliflower (process florets in a food processor until fine and fluffy, similar to couscous)
1 8 ounce carton Tofutti Better Than Cream Cheese
1 cup shredded vegan cheddar style cheese
1 tablespoon vegan butter
1 tablespoon garlic powder
1 teaspoon smoked paprika
2- 8 ounce packages plant-based Daring Buffalo Chicken Wings (or original flavor), slightly thawed and carefully cut into bitesize pieces
2 tablespoons sriracha, or to taste
Garnishes: sriracha, 2 to 4 tablespoons plant-based blue cheese or feta (crumbly white cheese with a tangy flavor), 1 thinly sliced large green onion
Directions:
Preheat oven to 350 degrees. In large (10-inch) skillet, heat oil over medium. Add celery, green onions, salt, and pepper, and sauté, stirring frequently, until almost tender, about 10 minutes, adding 1/2 cup water, 1/4 cup at time, as moisture evaporates. Add riced cauliflower and another 1/4 cup water and continue cooking, stirring frequently, for another 5 minutes or until moisture is mostly evaporated. Add Tofutti Better Than Cream Cheese one spoonful at a time, vegan cheddar, vegan butter, garlic powder, and smoked paprika, turn off heat, and stir until melted and fully incorporated.
Stir in Daring Buffalo Chicken Wings pieces and sriracha until coated evenly with sauce. Taste and adjust seasoning as desired. Carefully wipe insides of skillet with a paper towel for a neater appearance or transfer mixture to an oiled 9-inch casseroled dish and bake about 15 to 20 minutes or until bubbly. Garnish with a squiggle of sriracha and sprinkles of plant-based blue or feta cheese and green onion. Serve immediately.
*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.
