Quorn
Treat yourself with our vegan take on Buffalo wings. Crispy Vegan Nuggets brushed in a sweet and spicy buffalo sauce are an American favourite! Tahini is the secret ingredient in the ‘Blue Cheese’ sauce which gives this delicious dish it’s tangy, umami taste.
2004 KJPer serving
Serves 2
30 mins
Vegan
DifficultyEasy
Ingredients
- 280g pack of Quorn Vegan Nuggets
Buffalo sauce:
- 3 tbsp hot sauce
- 1 tbsp white wine vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground black pepper
Blue Cheese sauce:
- 3 tbsp vegan mayonnaise
- 1 tbsp tahini
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 20g firm tofu, crumbled
- ½ tbsp parsley, finely chopped
To garnish:
- 1 tsp toasted sesame seeds (optional)
- 1 spring onion, finely sliced (optional)Preheat oven and baking tray to 220°C/Fan 200°C/Gas 7.
Method
- Preheat oven and baking tray to 220°C/Fan 200°C/Gas 7.
- To make the buffalo sauce, combine the hot sauce, white wine vinegar, onion powder, garlic powder and ground black pepper.
- Place the Vegan Quorn Nuggets on to a lined baking tray and brush one side of the nuggets with the buffalo sauce. Transfer to the oven and bake for 9 minutes. Remove from the oven and turn over the nuggets. Brush with buffalo sauce and transfer back to the oven to cook for a further 9 minutes.
- Meanwhile, to make the ‘Blue Cheese’ sauce, combine the vegan mayonnaise, mustard, tahini, apple cider vinegar, crumbled tofu and parsley. Set aside.
- Once the Quorn Vegan Nuggets are cooked, transfer to a serving dish. Brush over the remaining buffalo sauce and dip in the Blue Cheese sauce. Serve with delicious tasty homemade fries, crispy avocado wings and spicy slaw for an extra kick!
