Super Veggie Party Platter
Three homemade, vegan dressings accompany this flavor party! Perfect for sharing with friends on any game day.
Ingredients
For the Platter:
1 box Dr. Praeger’s Buffalo Gametime Chick’n Tenders
1 box Dr. Praeger’s Classic Chick’n Tenders
1 box Dr. Praeger’s Puffs, any flavor
1 box Dr. Praeger’s Littles, any flavor
1 head celery, sliced into sticks
3 large carrots, sliced into sticks
1 pint cherry tomatoes
1 cup marinated olives, any variety
1 bunch radishes, quartered or halved
For the Vegan Ranch Dressing:
¾ cup raw cashew pieces
1 cup water
¼ cup extra virgin olive oil
2 tbsp lemon juice
1 tsp sea salt
2 tsp real maple syrup
1 tsp onion powder
1 tsp garlic powder
1 tsp dried parsley
1 tsp dried dill
1 tsp dried chives
¼ tsp black pepper
For the Vegan Buffalo Sauce:
½ cup cayenne pepper sauce
½ cup cold vegan butter or coconut oil
2 tbsp white vinegar
1 tbsp paprika
½ tsp vegan Worcestershire
1 tsp garlic powder
Pinch of sea salt, to taste
For the Vegan Garlic & Greens Dipping Sauce:
1/3 cup hemp seeds
1 cup filtered water
1 cup loosely packed chopped parsley
1 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1/2 avocado (or about 1/4 cup mashed)
1 small head garlic
Directions
For the Party Platter:
- Preheat the oven to 400F.
- Line 2 baking sheets with parchment paper.
- Arrange the Littles, Puffs, and Tenders evenly onto the lined baking sheets. Bake for 10 minutes.
- Carefully remove the trays from the oven and flip or stir the Puffs, Tenders, and Littles. Bake for 10 minutes more.
- Once everything is crisp and nicely browned, remove to cool slightly.
- While the Puffs, Littles, and Tenders bake, wash and slice the veggies and make the dressings.
- Arrange the board with ingredients and sauces.
- Enjoy immediately!
For the Vegan Ranch Dressing:
- Add all ingredients to a high-powered blender.
- Process until completely smooth, stopping to scrape down the sides as needed.
- Store in an airtight container in the refrigerator up to 5 days.
For the Vegan Buffalo Sauce:
- Add all ingredients to a blender. Puree until completely smooth.
- To serve warm, transfer to a small saucepan and heat slowly over low heat.
- Store in an airtight container in the refrigerator up to 5 days.
For the Vegan Garlic & Greens Dipping Sauce:
- Preheat oven to 400F. Slice off the top of the garlic head, and rub with olive oil. Bake for 20 minutes, or until garlic cloves are lightly toasted and soft.
- Add all ingredients to a blender, using a butter knife to gently pull out the garlic cloves. Puree until completely smooth.
- Store in an airtight container in the refrigerator up to 5 days.