There are a plethora of websites and blogs out there whose authors claim to have been told by representatives of Frank’s RedHot Company (Frank’s) that their Buffalo Wing Sauce is a vegan product. I confess that I have not investigated this claim myself but there isn’t anything written on Frank’s Canadian or American websites (here, and here) that would support that claim.
Vegan or not, according to the nutritional information published on both websites, Frank’s RedHot Buffalo Wing Sauce contains a couple of questionable ingredients such as sodium benzoate, whose long-term effects are difficult to quantify, and, I quote “Natural Butter Type Flavor,” whatever that may be. Frank’s RedHot Buffalo Wing Sauce also contains canola oil. So, . . . consider yourself forewarned. I know, I know, it’s game day!
1 head cauliflower, outer leaves and stem removed
- 2/3-cup chickpea flour (can substitute coconut or rice flour)
- 2/3-cup water, (can substitute coconut milk or unsweetened almond milk )
- 1 ½ tsp. garlic powder
- ½ tsp. Celtic or pink Himalayan salt
- Combine the flour, water or milk, garlic powder and salt in a medium bowl and whisk until well blended.
- 2/3-cup Franks Hot Sauce
Vegan Ranch Dip
- ½ cup hemp seeds
- ½ cup water
- 2 Tbsp. lemon juice
- 1 tsp. fresh or dried dill
- 1 tsp. fresh flat leaf parsley
- Pinch of salt
Place all ingredients in a high-speed blender and blend until smooth. Pour or spoon dip into a serving bowl and garnish with extra herbs, if desired and set aside until ready to serve.
Preheat the oven to 450 degrees F and line a baking sheet with a parchment paper. Cut the cauliflower into evenly sized florets and set aside.
Dip the cauliflower florets into the prepared batter to lightly coat, shake off any excess and place coated florets on the parchment lined baking sheet. Bake the cauliflower in the oven for 15 minutes.
While cauliflower is in the oven, pour 2/3 cup of Franks Hot Sauce into a separate bowl and set aside.
After 15 minutes, remove the baking sheet from the oven and carefully dip each floret in Frank’s Hot Sauce. Place florets back on the baking sheet and return the pan to the oven for another 20-25 minutes (Cauliflower will be cooked and starting to brown).
Serve hot with vegan ranch dip and celery sticks.