This is a sponsored conversation written by me on behalf of GardeinTM. The opinions and text are all mine.
One of my favorite things about living in Chicago is the accessibility of amazing vegan food. I feel lucky that nearly every restaurant in my neighborhood has something vegan on the menu, or is willing to accommodate a plant-based diet. The options are seriously endless and I could talk about them forever. If you’re visiting Chicago, I’ll make you a list!
My go-to eatery has this incredible buffalo “chicken” wrap made with seitan tossed in spicy buffalo sauce. It’s so good that I’ve dreamt about it. I’ve been meaning to recreate it in my own kitchen for years – I don’t always have the time (or the money!) to go out to eat. Plus, I find that a home-cooked meal is so much more satisfying than anything I can get in a restaurant. This week, I finally decided to give it a go.
I’ve been cooking with Gardein (pronounced “gar-deen”) plant protein for as long as I can remember. Their Meatless Meatballs make regular appearances on spaghetti night, and their Sweet and Sour Porkless Bites add a tasty punch to a basic stir-fry. I imagine their Fishless Filets would be stellar in tacos topped with tangy slaw. This was the first time I picked up a bag of Gardein Crispy Tenders, and I knew right away that they’d bake up perfectly for my wrap (which turned into tacos).
Gardein Crispy Tenders are made from non-GMO soy and wheat, ancient grains, and veggies. They mimic the taste and texture of meat, but with less fat, fewer calories, and no cholesterol or trans fats. They’re also 100 percent vegan certified. I love that this is indicated right on the package so I don’t have to scour the nutrition label looking for hidden ingredients. Gardein guarantees you’ll love it or you get your money back. Visit GardeinDelightGuarantee.com for details! You can also find Gardein products in the frozen aisle at Kroger.
Cooking dinner in my house is a game of multi-tasking. Sometimes I’m finishing an article as quinoa simmers on the stove, all while listening to a podcast and playing with my dog. That’s another reason I like these Crispy Tenders. All I had to do for this recipe is toss them on a baking sheet and pop them in the oven. They baked up crispy and tender while I whipped up a basic buffalo sauce and chopped some veggies for my taco filling. Dinner was served in a matter of minutes.
I imagine serving these Buffalo Crispy Tender Tacos at a casual backyard dinner party with a pitcher of margaritas. Less time spent in the kitchen means more time hanging out with friends, and that’s always a win in my book.
For more fabulous Gardein products visit: www.GardeinDelightGuarantee.com and to get a coupon visit Kroger.
This is a sponsored conversation written by me on behalf of GardeinTM. The opinions and text are all mine.Print
Buffalo Crispy Tender Tacos
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 10 tacos 1x
Enjoy these Buffalo Crispy Tender Tacos at a casual backyard dinner party with a pitcher of margaritas and a few good friends.
- 1 9-oz. package Gardein Crispy Tenders
- ¾ cup hot sauce
- 2 Tbsp. vegan butter
- 1 Tbsp. agave sweetener
- ⅛ tsp. garlic powder
- 10 corn tortillas
- 2 avocados, sliced
- ¾ cup pico de gallo
- 1 romaine heart, shredded
- Vegan ranch dressing (recipe follows)
Vegan ranch dressing
- ¼ cup vegan mayo
- 1 Tbsp. non-dairy milk
- ½ tsp. apple cider vinegar
- ½ tsp. dried parsley
- ¼ tsp. dried dill
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
- Pinch of salt and black pepper
- Preheat your oven to 430F degrees and arrange the frozen Crispy Tenders on a baking sheet. Bake for 16 to 20 minutes, turning once, until the tenders are crispy on both sides.
- Meanwhile, make the buffalo sauce. Pour the hot sauce, vegan butter, agave sweetener, and garlic powder into a saucepan and whisk to combine. Heat over medium-low until the edges of the sauce begin to bubble, about 3 minutes. Reduce heat to low and simmer, stirring occasionally, until the mixture thickens slightly, 15 minutes more. Remove from heat.
- To prepare the vegan ranch dressing, combine all of the ingredients in a small bowl and stir to combine. Adjust seasonings to taste.
- Remove the Crispy Tenders from the oven and transfer them to the saucepan with the buffalo sauce. Give the pan a good swirl to completely coat the tenders. Use a slotted spoon to transfer the Crispy Tenders to a plate, allowing excess sauce to drip back into the pan.
- Warm the tortillas in a dry pan over medium-low heat, about 10 seconds on each side. To serve, add one or two buffalo Crispy Tenders to the middle of each tortilla, followed by avocado, pico de gallo, romaine lettuce, and a drizzle of vegan ranch. Enjoy immediately.
The restaurant is called Handlebar in Wicker Park. If you haven't been you MUST go!!
Ah can’t wait to make this! I have a crazy obsession with buffalo sauce... and I’m in Chicago! What’s the restaurant that has that wrap on the menu?!?!
These look delicious! The buffalo sauce is a great idea