Cheesy, buffalo-y flatbread goodness. This super simple Vegan Buffalo Chicken Flatbread is the perfect weeknight dinner or game day appetizer.
Course Appetizer, Lunch, Main Course
Cuisine American
Total Time 25 minutesminutes
Servings 1flatbread
Author Two Market Girls
Ingredients
1store-bought flatbread
80g(about 4) vegan chicken nuggets
30mL(2 tbsp) vegan ranchdivided
30mL(2 tbsp) buffalo saucedivided
84g(3/4 cup) vegan shredded cheese
(optional)green onionssliced for topping
(optional)fresh dillfor topping
Instructions
Preheat oven to 400F
Place vegan nuggets on a lined baking sheet. Bake for 5 minutes, flip and bake for another 3 minutes. Remove from the oven and cut them into small pieces. Coat pieces in 1/2 the buffalo sauce. Place back in the oven for another 3 minutes. Set aside.
To your flatbread, spread 3/4 of the vegan ranch. Sprinkle on shredded vegan cheese of choice - we used the Daiya Monterrey Jack. Top with vegan Buffalo nugget pieces.
Bake flatbread in the oven for 10 minutes or until the bottom of the flatbread is golden and crispy.
Top with green onion and fresh dill (optional).
Drizzle with buffalo sauce and ranch. Serve and enjoy.