Ah, a recipe inspired by carnivores. My favorite kind!
My buddy recently posted a buffalo chicken lasagna recipe on Facebook and I won’t lie-it looked amazing. Not that I had any desire to eat it, but I am a sucker for anything buffalo related, and this particular recipe looked awesome. Just because it’s not vegan, doesn’t mean I can’t appreciate a good animal recipe here and there. I get a lot of inspiration from checking out meat-centric dishes and then putting a veg spin on it. This particular friend is partial to giving me crap about being vegan (in a loving way, I promise), so I took his recipe post as a challenge.
And I’m thinking my version came out on top.
It’s certainly not the healthiest of dishes, but it’s an awesome, “I-can’t-believe-it’s vegan” meals. One that no one would probably realize was animal-free unless I told them. So use this recipe the next time one of your friends give you shit about being plant-based 😉
1 batch of our buffalo cauliflower wings
9 cooked lasagna noodles (or enough for three layers-you could use more if you want, though)
2 cups vegan cream cheese
1 3/4 cups buffalo sauce (use the one in the above recipe, Wing Time, mild)
1 cup chopped red onion
1 cup chopped celery
RANCH DRESSING
1/2 cups soaked cashews
1 cup coconut milk
1/3 cup nutritional yeast
2 cloves garlic
1 tbsp olive oil
Salt and black pepper
1/3 cup diced chives
- Preheat oven to 375 degrees
- Saute onions and celery in a little olive oil over medium heat for about 10 minutes or until softened
- Prep dressing by blending together all ingredients, except chives-once blended, stir in chives (add more coconut milk if not creamy enough when blending)
- In a 13 X 9 casserole spread about 1/4 cup of the buffalo sauce on the bottom of the pan
- Lay 3 noodles over the bottom
- Spread half the cream cheese over the noodles, then top with half the onion/celery, half the buffalo cauliflower
- Then pour 1/2 cup of the buffalo sauce over that
- Add three more noodles and then repeat layers again
- Top last noodle layer with ranch dressing and then spread final 1/2 cup of buffalo sauce over that
- Cover, and bake at 375 degrees for 20 minutes
- After 20 minutes, remove foil, and bake for an additional 25 minutes, or until golden brown
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This looks delicious! I bet the cauliflower + the creamy cashew taste AWESOME together. I definitely want to try this out this month. Thanks for sharing 🙂