Baked potatoes are such a great blank canvas. As you have probably noticed, I really enjoy them!
As a fan of spicy food, one of the things I have missed since becoming plant based was spicy chicken wings. Thank you to whoever came up with buffalo cauliflower!
This recipe combines buffalo sauce, cauliflower and soy curls for the buffalo part. I used the Blue Cheeze dressing from Daiya to drizzle on top. This dressing is really good… tastes very similar to the real deal.
Buffalo Stuffed Baked Potatoes with Blue Cheeze Drizzle
2 large russet potatoes, baked
2 cups cauliflower, separated into small florets
1 handful soy curls, soaked in water for 10 minutes and drained
8 oz tomato sauce
8 oz hot sauce (I used Frank's)
2 TBS vegan butter
1-2 ribs of celery, sliced
Combine the cauliflower, soy curls, tomato sauce, hot sauce, and butter in a sauce pan and cook until the cauliflower is tender and the sauce has reduced a bit... about 20 minutes.
Cut open the baked potato and squish it open.
Divide cauliflower mixture between the potatoes.
Sprinkle sliced celery on top.
Drizzle with Blue Cheeze dressing.
I’m linking up today with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday; and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!