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:

  1. Preheat the oven to 400F.
  2. Line 2 baking sheets with parchment paper.
  3. Arrange the Littles, Puffs, and Tenders evenly onto the lined baking sheets. Bake for 10 minutes.
  4. Carefully remove the trays from the oven and flip or stir the Puffs, Tenders, and Littles. Bake for 10 minutes more.
  5. Once everything is crisp and nicely browned, remove to cool slightly.
  6. While the Puffs, Littles, and Tenders bake, wash and slice the veggies and make the dressings.
  7. Arrange the board with ingredients and sauces.
  8. Enjoy immediately!

For the Vegan Ranch Dressing:

  1. Add all ingredients to a high-powered blender.
  2. Process until completely smooth, stopping to scrape down the sides as needed.
  3. Store in an airtight container in the refrigerator up to 5 days.

For the Vegan Buffalo Sauce:

  1. Add all ingredients to a blender. Puree until completely smooth.
  2. To serve warm, transfer to a small saucepan and heat slowly over low heat.
  3. Store in an airtight container in the refrigerator up to 5 days.

For the Vegan Garlic & Greens Dipping Sauce:

  1. 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.
  2. Add all ingredients to a blender, using a butter knife to gently pull out the garlic cloves. Puree until completely smooth.
  3. Store in an airtight container in the refrigerator up to 5 days.