Vegan Fried Buffalo Chicken Macaroni & Cheese Bites
Makes 24 Small Bites
Cook/Prep Time 90 minutes
4c Pasta (cooked, strained, cooled)
1c Vegan Cheddar Cheese
1c Vegan Mozzarella Cheese
1c Vegan Sour Cream
1-1/2 T Dijon Mustard
1t Paprika (optional)
4c Canola Oil (for frying)
2c Cauliflower (steamed/boiled, cooled)
1/3c Garlic (roasted in 1/3c blended olive oil)
White Pepper tt
1/3c Vegan Butter
1/2c Hot Sauce
2c Gluten Free Flour
3c Gluten Free Panko Bread Crumbs
1-1/2c Vegan Egg Replacer Liquid
1/4c Hot Sauce
1T Garlic Powder
1T Onion Powder
Sea Salt tt
Black Pepper tt
-Large Mixing Bowl
-Wooden Spoon Cooking Spatula
-Baking Dish 9x9
-3 Large Plates/Dishes (for breading)
-Paper Towel Lined Tray
-Parchment Lined Tray
For Cauliflower Cream; In a high speed blender, blend all of the ingredients for the cauliflower cream until smooth. Season with salt and pepper to taste. Use as desired.
For Buffalo Sauce; whisk hot sauce into softened room temperature vegan butter until smooth. Set aside or use as desired. Remember to reserve 1/4c buffalo sauce for dipping.
For the Macaroni and Cheese; mix the cauliflower cream, sour cream, and Dijon mustard in a medium bowl until thoroughly combined. Pour over the cooked pasta and add in vegan cheese. Mix macaroni until all of the pasta is evenly coated with cream and cheese. Taste to adjust seasoning.
Transfer half of the macaroni and cheese mix into deep baking dish, be sure to spread it into an even layer. Add mock buffalo chicken pieces on top of the first layer of macaroni and cheese. Drizzle additional buffalo sauce over mock chicken. Top evenly with remaining macaroni and cheese. Cover and bake for approximately 35-40 minutes at 350F or until the cheese has melted and the macaroni and cheese had reached an internal temperature of 165F. Remove from the oven and allow to cool down to room temperature.
Refrigerate macaroni and cheese for 4 hours. Remove from the refrigerator and unmold the cold macaroni and cheese from the baking dish and onto your cutting board. Cut macaroni into bite sized pieces. Place in the refrigerator or freezer while you prepare your breading station.
Breading station; use the manufacturer instructions for the bob's red mill egg replacer. If you are substituting with potato starch or flax seed, see notes below. Add egg replacer into one of your three breading dishes whisk in the additional 1/4c of hot sauce and season with salt and pepper. Pour flour into your second breading dish along with onion powder and garlic powder. Season lightly with salt and pepper. Finally add your panko bread crumbs into your last breading dish. Line up your utensils for breading with each dish for ease of breading.
Coat buffalo bites with flour first, be sure to shake off any additional flour from each bite before adding it into the egg mixture. Coat bites evenly with egg mixture. Be sure to drain off any extra egg* mixture before adding bites into the panko bread crumbs. Finally coat the bites in panko bead crumbs and transfer to the parchment lined tray.
Heat canola oil in medium pot on medium high heat. The oil temperature should be at 350F. Fry buffalo bites for approximately 3 minutes or until the become golden brown and crispy. Remove from oil with perforated spoon and place on to paper towel line tray briefly to drain off oil. Plate Vegan Buffalo Chicken Mac n Chz Bites. Serve with remaining buffalo sauce and enjoy.
For the egg replacer if you are using Bob's Red mill, you can follow the manufacturer's instructions. If you are using potato starch ( my preferred substitute) it will not be as thick as the egg replacer used in the video but it will work just as well. Use 1/3c potato starch to 1/3c of water followed by the additional 1/4c of hot sauce. Season with salt and pepper. If you are using ground flax seed use a ratio of 1 to 3. The 1 part being ground flax seeds and the 3 parts being water, followed by the hot sauce and season with salt and pepper to taste.
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