Vegan Buffalo Chik’n Dip by Reid Trapani of Happy Seed
Reid Trapani is the chef at the popular plant-based pop-up restaurant Happy Seed. Trapani is committed to reshaping the way people think about food and creates all of Happy Seed’s meat and dairy alternatives from scratch, showcasing the innovation and sustainability of plant-based cuisine. Here, he shares a recipe for his unbelievably vegan Buffalo dip. Using shredded, meaty king oyster mushrooms as a replacement for chicken, this creamy skillet dip will wow even your most carnivorous house guest!
Skillet Buffalo Chik’n Dip
Start to finish: 45 minutes | Servings: 8-10
¾ cup Frank’s® RedHot® Original Cayenne Pepper Sauce
12 ounces silken tofu
8 ounces vegan cream cheese, such as Miyoko’s
4 ounces vegan butter, such as Miyoko’s, softened
½ cup nutritional yeast
½ cup vegan chicken stock
2 teaspoons tapioca starch
1 teaspoon dried dill
1 ½ teaspoons dried parsley
¼ teaspoon garlic granules
¼ teaspoon salt
¼ teaspoon black pepper
1 cup vegan cheddar shreds, plus more for sprinkling
1 pound king oyster mushrooms
Scallions to garnish
Preheat oven to 350 F. Trim the bottoms off the mushrooms (½ – 1”) to remove any tough parts. Remove the caps and set aside for another meal, such as stir-fry. Shred the mushroom stems with a fork until a “pulled chicken” consistency is reached. Place mushrooms on a parchment-lined baking sheet and bake for 10 minutes. Once cooked, the mushrooms should be slightly watery and not al dente.
In a high-speed blender, add everything except for the cheddar shreds, mushrooms and scallions, and blend until smooth. Heat a cast-iron skillet and add the blended mixture. Stir until it begins to bubble.
Add the cheddar shreds and mix for ~2 more minutes as they begin to melt. Add the mushrooms to the skillet and mix until combined. Turn off heat and sprinkle cheddar shreds over the top. Broil in oven at 450 F for ~5 minutes. Top with extra shreds and serve with your favorite dippers!
You may also like the easy Vegan Tacos Recipe