Vegan Buffalo Chicken Rice Skillet
This Vegan Buffalo Chicken Rice Skillet is perfect for a football night dinner. Vegan chick'n, brown rice and veggies are smothered in hot sauce and topped with ranch sauce for a tasty meal!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1 TB olive oil (or veg broth if you're not using oil)
- 1 small onion , chopped
- 2 cloves garlic , minced
- 2 small carrots , chopped
- 2 large stalks of celery , chopped
- 2 C cauliflower , chopped into small bite-sized pieces
- 1 C veggie broth (more if needed)
- 10 oz Gardein Chick'n Scallopini chopped and defrosted if frozen*
- 2 C cooked brown rice
- 3 TB tomato sauce
- 1/4 c hot sauce like Frank's Red Hot
- 2 TB nutritional yeast
- Vegan Ranch Sauce from my Ranch Pasta Salad
Add oil, onion, and garlic to a large skillet/saute pan and cook about 3-5 minutes until onion is translucent. If using veggie broth instead of oil, add enough broth to just cover the bottom of the pan and add more if needed.
Add carrots, celery, cauliflower and veggie broth and cook covered for 10-15 minutes or until veggies are cooked through. You may need to add more veggie broth or water while cooking, however there shouldn't be too much liquid left after the veggies are done otherwise the dish will be too wet. You want a little coating on the bottom of the pan but if there's too much liquid once the veggies are finished cooking, pour a little out.
Add rice, chick'n, tomato sauce, hot sauce, nutritional yeast and cook for about 3 minutes or until all ingredients are heated through.
Top with some ranch sauce and serve!
*Gardein chick'n scallopini and Beyond Meat are both gluten-free options
*Nutritional information does not contain ranch sauce.
Calories: 238.4kcal | Carbohydrates: 31g | Protein: 18g | Fat: 4.9g | Fiber: 4.7g | Vitamin A: 8150IU | Vitamin C: 17.3mg | Calcium: 48mg | Iron: 3.5mg