PROTEINS

Buffalo Sauce

low carb vegan recipe

1 cup vegan vegetable margarine spread
1 cup hot sauce (low-carb variety, as high up the Scoville scale as you dare)
1 tbsp vegan Worcestershire sauce substitute
1 tsp garlic powder
½ tsp onion powder

Makes 10–12 servings as a protein topper, depending on the size of the buffalo sauce craving.

Variation or handy tip: since it’s usually easier to find very large bottles of hot sauce in the milder flavors. If you want more heat, just add small amounts of a very hot hot sauce (like, XXX Haberno etc.) which is usually sold in more expensive and smaller bottles.

In a saucepan at low heat, melt the margarine. With a silicon brush, stir in the hot sauce, mixing it well with the melted margarine, then add the vegan Worcestershire sauce.

Regular Worcestershire sauce has anchovies in it, so regrettably it is not vegan, but there are companies that sell a vegan version. If you can’t find a vegan Worcestershire sauce, you can make a simple substitute by combining soy sauce, apple cider vinegar, a dash of stevia or monk fruit, and a pinch of cloves (adjusting ratios to taste).

Mix in the garlic and onion powder and keep stirring. Taste and check to see if salt is needed but usually it’s not. Simmer for ~5 minutes, stirring occasionally. Add water to thicken if needed. Adjust to taste: more hot sauce for heat, more Worcestershire for depth, but be careful because too much Worcestershire can add a sour taste.

This works well as a sauce or marinade for tofu or seitan, or as a coating as used in the Buffalo Cauliflower Bombs recipe in the Veggies section.

Garnish with rattlesnake venom. Actually, don’t.