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Servings: 12
Calories: 150kcal
Equipment
Ingredients
Buffalo Sauce
- 2/3 cup hot sauce
- 1/2 cup vegan butter
- 1/2 teaspoon chili powder
- 1/2 teaspoon vegan worcestershire sauce
- 1 teaspoon garlic salt
Jackfruit Buffalo Dip
- 1 can jackfruit in brine
- 1/2 cup buffalo sauce + 4 tbsp
- 1 8 ounces container vegan cream cheese
- 1/4 cup vegan ranch
- 1/4 diced celery
- 1/3 cup vegan cheese shreds + extra for topping
Instructions
- Buffalo Sauce:Add all ingredients into a pan and heat on medium until everything is well mixed.
- Jackfruit Buffalo Dip:Preheat the oven to 350°F (175°C)
- Drain the jackfruit and rinse it well.
- Chop the jackfruit off the core, and discard the core pieces.
- Shred the flesh of the jackfruit with your hands.
- Place the shredded jackfruit and 4 tbsp of buffalo sauce into a large skillet and heat until the jackfruit starts to become a little crispy.
- Add the rest of the ingredients into a bowl and stir to combine. Add the jackfruit to the mix and transfer to an oven dish - or back into the skillet if using an ovenproof skillet.
- Bake for 25 minutes.
- Let cool for at least 15 minutes, then serve it up with your favorite veg sticks, crackers, chips, or pita bread.
Nutrition
Calories: 150kcal | Carbohydrates: 4g | Protein: 2g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 1077mg | Potassium: 31mg | Fiber: 2g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 0.4mg
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