Pinky Cole’s Vegan Buffalo-Ranch “Chik’N Head” Sandwich

Ingredients

• 2.5 cup Shredded tricolor coleslaw mix (From 1 16-oz package)
• 1 Mango (Small; finely chopped)
• 6 tbsp Vegan mayonnaise
• 1 tbsp Hot mustard
• 1.5 tsp Garlic salt
• 1.5 tsp Onion powder
• 2 tsp Apple cider vinegar
• 3 tbsp Light agave syrup (Divided)
• 0.5 cup Hot sauce
• 0.25 cup Unsalted vegan butter
• 4 Plant-based chicken patties (Cook according to package directions)
• 1 cup Shredded iceberg lettuce
• 4 Tomato slices
• 16 Dill pickle slices
• 4 Vegan Hawaiian buns (Toasted)

Steps

1. 1

   Place the shredded coleslaw mix, finely chopped mango, vegan mayonnaise, hot mustard, garlic salt, onion powder, apple cider vinegar, and 1 tablespoon of the agave syrup in a medium bowl. Toss until the ingredients are evenly coated.

2. 2

   Cover the coleslaw mixture and refrigerate it until ready to use.

3. 3

   Place the hot sauce, vegan butter, and the remaining 2 tablespoons of agave syrup in a medium saucepan.

4. 4

   Cook the sauce over medium-low heat, stirring often, until the butter and hot sauce are combined, about 10 minutes. Set the sauce aside until ready to use.

5. 5

   Cook the plant-based chicken patties according to the package directions.

6. 6

   Transfer the cooked patties to a large heatproof bowl. Pour in the hot sauce mixture and toss until the patties are well coated.

7. 7

   Divide the shredded lettuce, tomato slices, and dill pickle slices among the toasted bun bottoms.

8. 8

   Top each bun bottom with a sauced plant-based patty, the prepared coleslaw, and a toasted bun top. Serve immediately.

Notes

The recipe specifies cooking the plant-based patties according to their package directions, so the patty cooking temperature and time depend on the product used. Active time is 20 minutes; total time is 40 minutes.

Nutrition per serving

• main
• sandwich
• vegan
• plant-based
• dairy-free
• buffalo
• comfort food