Buffalo Soy Nuggets

veganvvitch
Apr 17
2 min read

Welcome back to Vegan VVitch, where the cauldron is always bubbling and cruelty-free spells are cast in the kitchen. Today, we're summoning a fiery familiar: Buffalo Soy Nuggets—a perfect fusion of spellbinding heat and vegan comfort.

This recipe is a sacred rite of spicy indulgence. Whether you're hexing your hunger during a game night or conjuring comfort food for your coven, these nuggets deliver all the bold, tangy satisfaction of classic Buffalo wings, minus the heartbreak.

🌱 Ingredients

200g soy nuggets(I used the ones from Holland & Barrett)

For the Buffalo Sauce:

2/3 cup hot sauce(Frank’s Red Hot/Cholula are my favourites.)
1/2 cup vegan butter
2 tablespoons white vinegar
1 tablespoon sweet paprika
1/2 teaspoon vegan Worcestershire sauce(Make sure it's anchovy-free!)
1/4 teaspoon garlic powder

Method

Place the soy nuggets in a bowl and pour over boiling water for about 10–15 minutes until they're tender and revived. Drain and gently squeeze out excess water—just enough so they’re not dripping but still juicy.
In a small saucepan over low heat, melt your vegan butter. Once melted, stir in the hot sauce, vinegar, paprika, Worcestershire, and garlic powder.
Toss the rehydrated nuggets in your buffalo sauce and leave to soak for 10 minutes.
Spread them on a lined baking sheet and bake in the oven at 200°C for 20 minutes, flipping halfway through for even crispiness.
Optional Chaos Path: Use your airfryer at 200°C for 10-15 minutes.
Once your nuggets are golden and slightly crisp, toss them in any remaining buffalo sauce. Let them soak in that spicy glory.

Serving suggestions

Vegan ranch or blue cheese dip
Crisp celery & carrot sticks
In a wrap for a high protein lunch

These Buffalo Soy Nuggets are a crowd-pleaser that even the most skeptical won’t resist. They're hot, bold, and completely plant-powered. These nuggets in a wrap with spinach, tomatoes, cucumber and a yoghurt dressing have become our favourite lunch time meal. How do you devour yours?

Blessed be,