Vegan Buffalo Chicken Quinoa Bake in a bowl with ranch dressing

Buffalo ‘Chicken’ Quinoa Bake

Yield: serves 4-6

Comrade Cluck gets a hot sauce zing along with a buncha veggies & a mountain of quinoa in this casserole. Mix all that sh*t together, top it with (tons of) vegan cheese, bake, and you’ve got a new family favorite.


  • 20 oz Comrade Cluck (2 packages)
  • 2 cups white quinoa, cooked
  • 8 oz Frank’s Red Hot or hot sauce of choice
  • ½ cup vegan butter, melted (we used Earth Balance)
  • 8 oz shredded vegan cheddar (we used Violife)
  • ½ medium yellow onion, diced
  • 3 medium carrots, bias cut
  • 5 celery ribs, diced
  • ½ cauliflower, segmented
  • 2 oz oil of choice
  • salt and pepper, to taste
  • 4 green onions, chopped

The How-To

  1. Coat Comrade Cluck, onion, carrots, celery, and cauliflower in oil, salt, and pepper.  Use a deep casserole dish.
  2. Roast at 375 F for 20 to 25 minutes, or until slightly browned.  Stir once midway.
  3. Combine Frank’s Red Hot and melted vegan butter to make buffalo sauce.
  4. Add 4 oz of vegan cheddar to roasted veggies along with half of the buffalo sauce.  Stir to combine.
  5. Combine cooked quinoa with remaining buffalo sauce and add to dish in an even layer.
  6. Top with 4 oz of vegan cheddar.  Return to oven approximately 5 minutes or until cheese is melty.
  7. Garnish with fresh chopped green onion.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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