Vegan Buffalo Patties with Avocado Dip

Vegan Buffalo Patties with Avocado Dip
From, by Taylor Kiser

Vegan Buffalo Patties Photo

Buffalo. Hold the chicken.

Did that get your attention? You’re all like WHATHEWHAT how can you have something buffalo without the chicken? It’s like having peanut butter…without the jelly.

Umm. Guys, have you ever eaten peanut butter right off the spoon? Let’s just have some real life conversation: it’s BETTER that way.

Vegan Buffalo Patties Picture

Just like a little buffalo. Without the chicken. ß As a buffalo chicken hash and buffalo chicken meatball for ALL the meals loving person that I am, I never thought those words would just roll of my chicken-loving tongue so EASILY.

But, liiiike, I’m not even questioning who I am or even the least bit mad about it.

Sometimes you just have to embrace your taste you know? Don’t FEAR the change. BE the change.

Or whatever. Just trying to be inspirational.

And you’re just over like “screw inspirational Taylor, we want to get our NUMS on.” I FEEL YOU.

Vegan Buffalo Patties Image

These patties were inspired by that time that I made vegan cauliflower fritters and the Huberoni actually <3 <3 <3 them. Like, he LOVED them in the sense that I didn’t even have to BEG him to take leftovers to work even though I KNOW he has already taste tested that recipes 42 hundred bazillion times and he never wants to see a cauliflower floret ever again in his life. Husbands of food bloggers should probably be warned about these things.

Seriously though. I can’t get the man to eat cauliflower Alfredo, but mash it with chickpeas and fry it up and he’s “RAH RAH, GO TEAM VEGGIE!”

When you get a man to wear a shirt in support (no shirt was actually worn. Exaggerating) of healthy-veggie-goodness wellllll…you want to do it again. BUT, step it up a little you know?

By adding spicy buffalo sauce that BURSTS from your taste buds down to your tippie toes as you munchmunchmunch your way through the multi-textured-deliciousness that is a crunchy-quinoa outside and smooth white bean and cauliflower puree on the inside. With a few pops of SUPER flavor-packed garlic, FRESH cilantro and green onion.

Vegan Buffalo Patties Pic

GUYYYYSSS. Then you get to dip ALL O’ THAT into the creamiest (and super easiest ever) avocado dip and shove it into your FACE. It’s like you get SMACKED with spice…but then you’re INSTANTLY balancing it alllll out in the most perfect of ways with cooling, creamy avocado.

Chicken. SHMICKEN friends.

You know what I’m thinking? Game day eats HELLO.

Realistically, “game day” should be called “the day that die hard football watching husbands get together and eat a WORLD’S supply of bite-sized food, and their wives, who have no idea what is actually going on in the screen, come along just for the SNACKS.”

So I say cheers to a day of watching very large men run around in uncomfortable looking outfits but, who cares, because there’s patties on the scene.


Vegan Buffalo Patties Recipe



  • 1 1/2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 tablespoons garlic, minced
  • 2 cups cauliflower, cut into small pieces, 230 grams
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1/2 cup frank’s buffalo chicken sauce
  • 1/2 teaspoon salt
  • 2 cups quinoa, cooked
  • 1/2 cup green onion, diced
  • 1/2 cup fresh cilantro, roughly chopped
  • black pepper, to taste


  1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
  2. Heat the olive oil up in a large pan over medium/high heat and cook the onion and garlic until golden brown, 2-3 minutes.
  3. Add in the chopped cauliflower and cook until it browns, about 2 minutes. Reduce the heat to low, cover the pan with a lid and cook until the cauliflower is fork-tender, about 5 minutes.
  4. Transfer the cooked cauliflower mixture into a large food processor. Also, pour the drained beans onto a paper towel and, using another paper towel, press out as much moisture as you can.
  5. Add the dried beans into the food processor, along with Buffalo Chicken sauce and salt and blend until mostly smooth and combined.
  6. Scrape the mixture into a large bowl and add in the cooked quinoa, diced green onion and cilantro. Stir until well combined and season to taste with black pepper.
  7. Drop scant 1/4 cup sized balls of the mixture onto the prepared cookie sheet and press lightly into circular patties. Spray the tops with cooking spray and bake until the outside is crispy and browned, about 45-50 minutes.


360 Bakeware Jelly Roll Pan

Demarle Silpat Non-Stick Baking Mat

Magimix 4200XL Food Processor

Magimix 5200XL Food Processor


Avocado Dip Recipe



  • 2 avocados
  • 6-10 tablespoons unsweetened almond milk, depending on how thick you like it, i used 7 tablespoons
  • 1 teaspoon garlic, minced
  • salt and pepper, to taste


  1. Add all the dip ingredients into a small food processor (mine is 3 cups) and blend until smooth and creamy.
  2. Add additional almond milk to achieve desired consistency.


  • Water works too, but almond milk makes it creamier.


Magimix 4200XL Food Processor

Magimix 5200XL Food Processor

Breville Food Processor

Cuisinart Elite Food Processor

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