Buffalo Style Chicken-less Dip


  • 3 c. rehydrated soy curls, coarsely diced
  • 1/2 c. red hot sauce
  • 1 1/2 c. finely diced celery
  • 1/2 c. finely diced onions
  • 2 Tbsp. McKay’s chicken-style seasoning
  • 1 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1 Tbsp. olive oil
  • 1/4 c. nutritional yeast flakes
  • 1/2 container Tofutti cream cheese, softened
  • 1/2 c. Tofutti sour cream
  • 1 package vegan sharp shredded cheese


  1. In a medium saucepan, sauté celery and onions in olive oil until onions are clear.
  2. Mix hot sauce into soy curls and let stand.
  3. Add chicken-style, cayenne, paprika, and soy curls to skillet and stir fry until well combined.
  4. Stir in cream cheese, sour cream and vegan cheese. Bake at 350 degrees for about 15 minutes, or serve hot from the skillet.
Browse Cook(s): Melody Prettyman

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.