If there is one thing we love about being vegan, it's that sweet chili heat doritoes are vegan. That's right. Devin got inspired by the flavour profile of one of our favourite snacks to create this twist on a Canadian classic.
Course Drinks
Cuisine Alcohol, Summer
Servings 2people
Author Two Market Girls
Ingredients
1batchclassic vegan caesar(link to recipe in instructions)
1/2cauliflower
1cupall-purpose flour
1/2cupnon-dairy milk
1/2cupwater
1/2tbspsmoked paprika
1/2tbspgarlic powder
1/2tbsponion powder
1bagsweet chili heat doritos
1bottlefrank's red hot buffalo sauce
2slider buns
2leaveslettuce
1batchvegan ranch(or store bought)
1largejalapeno, sliced
2stalkscelery
Instructions
Preheat oven to 400F.
In a large bowl combine your flour, milk, water and spices. Mix.
Cut your cauliflower into little sliders and set into your batter and coat in batter.
In a food processor add your doritos and process until they are a find crumb. Add to a shallow bowl.
Toss each of your batter-coated cauliflower sliders into your dorito crumb until coated. Place on a lined baking sheet and repeat until they are all done.
Bake cauliflower for about 30-40 minutes, flipping halfway through. After the first bake toss your sliders in franks red hot buffalo sauce and bake again for another 10-20 minutes.
Toast your slider buns until golden while your sliders finish baking. On toasted bun add some lettuce, your sliders, and a dollop of vegan ranch.
Dip the rim of your glass in vegan ranch dressing, then coat it is the remaining dorito crumb. Add a handful of ice to your glass along with 1 tsp of the buffalo sauce. Pour in your class vegan caesar.
Add your slider to a skewer with a pickle garnish on top (of course) and add to your drink. Along with a skewer of the remaining cauliflower wings with alternating jalapeno slices. Add to you cocktail. Finally add you celery stalk.