8 Quorn Buffalo Wings
For Buffalo Sauce:
100ml – Franks Red Hot
60g Plant Butter
1 Tbsp White Vinegar
1 Tsp Cayenne Pepper
1 Tsp Vegan Worcester Sauce
1 Tsp Garlic Powder
100ml vegan mayo
1-2 Tbsp non-dairy milk
1/2 teaspoon apple cider vinegar
1 cloves garlic – crushed
1/2 teaspoon dried dill
½ teaspoon onion powder
¼ teaspoon paprika
1/4 teaspoon pepper
salt – to taste
For the Waffles:
375g unsweetened plant milk
2 teaspoons apple cider vinegar
240g plain purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 tablespoon brown sugar or maple syrup
2 Tbsp melted vegan butter
1/2 teaspoon vanilla extract
1. In a medium saucepan add the hot sauce, butter, white vinegar, vegan Worcestershire
2. Add sauce, cayenne, and garlic and bring to a boil.
3. Reduce to a simmer for 6 minutes and cool.
4. To make ranch combine all ingredients and put to one side.
5. To make waffles mix the plant milk, vanilla extract and ACV together in a small bowl and set aside for about 5 minutes to make the vegan buttermilk.
6. In a large bowl add the flour, baking powder and salt before adding the sugar, melted butter, buttermilk mixture.
7. Pre-heat your waffle maker to instructions and add enough mixture to just cover and cook until steam stops. Keep warm in a low oven
8. Cook Quorn Buffalo wings as per instructions and toss in buffalo sauce as soon as ready
9. Stack the waffles with ranch sauce, Quorn Buffalo wings and sprinkle with spring onions
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