Making monkey bread with all thinks Buffalo Chicken.
Ingredients
16.3 oz can of vegan friendly biscuit dough*
8oz of cooked vegan chicken pieces
1 cup of vegan mozzarella shreds
1-2 cups of Buffalo Sauce
1/3 cup of melted vegan butter
1 tbsps vegan friendly Ranch seasoning (We used Riega Foods)
1-2 cups of Vegan Blue Cheese
1/2 cup of green onions or chives
Vegan Ranch
Chopped Celery
*Four flavors of Pillsbury Biscuits are vegan: “Grands! Southern Homestyle Original Biscuits,” “Grands! Southern Homestyle Buttermilk Biscuits,” “Grands! Flaky Layers Sweet Hawaiian Biscuits,” and “Flaky Layers Buttermilk Biscuits.” The other flavors all contain milk ingredients.
Directions
Preheat oven to 375
Chop each biscuit dough piece into 6 pieces
Roll each into a ball
Repeat with remaining biscuits
In a large bowl add your vegan chicken, 1 cup Buffalo Sauce, mozzarella, 1 cup of blue cheese and half of your green onions or chives
Mix well
Add in your biscuit pieces
Followed by roughly 1/2-1 cup more of buffalo sauce (as much as you desire)
Mix well
Place into well greased bundt pan
In a small bowl mix together your melted vegan butter and ranch seasoning
Pour over bundt pan
Bake in preheated oven for roughly 45-60 minutes
Remove when golden and cooked all the way through
Let cool 5 minutes
Take your serving plate and place upside down onto of bundt pan
Carefully turn over, allowing monkey bread to come out of pan onto plate
Remove bundt pan
Drizzle with vegan ranch
Garnish with celery, green onions or chives and blue cheese
Serve and enjoy!