Buffalo Cauliflower Chick’n Lasagna

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