Logo
Build a Shopping Listat FAIRWAY MARKET OF 86TH STREET

FAIRWAY MARKET OF 86TH STREET

You've selected Build a Shopping List
FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NEW YORK, NY 10028
718-569-4511
6 am - 12 am daily
Hi GuestSign In or Register
Build a Shopping Listat FAIRWAY MARKET OF 86TH STREET

FAIRWAY MARKET OF 86TH STREET

You've selected Build a Shopping List
FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NEW YORK, NY 10028
718-569-4511
6 am - 12 am daily
BuffaloStylePlantBasedPizza.jpeg
BuffaloStylePlantBasedPizza.jpeg
Buffalo Style Plant Based Pizza
Logo
Recipe - FAIRWAY MARKET OF 86TH STREET
BuffaloStylePlantBasedPizza.jpeg
Buffalo Style Plant Based Pizza
0
Servings6
Cook Time15 Minutes
svg/info/recipe-calories Created with Sketch. Calories375
Ingredients
1 package MorningStar Farms Incogmeato Plant Based Chick’n Nuggets, Original
4 naan flatbreads
1/2 cup celery ribs, thinly sliced
1/2 cup green apple, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley
1 cup baby kale mix, packed
1/3 cup hot sauce
1 tbs coconut oil, melted
1/3 cup blue cheese crumbles, optional
1 tsp honey
2 tbs olive oil
1 tbs lemon juice
Directions
  1. Preheat oven to 375° F. In small bowl mix hot sauce and coconut oil.
  2. Place frozen Incogmeato nuggets on parchment lined baking sheet and bake 10 minutes. Remove from oven. Brush with hot sauce mixture. Return to oven. Bake additional 5 minutes. Transfer to cutting board and roughly chop.
  3. Preheat grill pan to medium heat. Grill flatbreads in batches 1 minute per side. Keep warm.
  4. To large bowl add all dressing ingredients plus 1/8 teaspoon each salt and pepper. Whisk until incorporated. Toss in apples, celery, onion, greens and parsley.
  5. Mound each flat bread with 1/4 salad mixture. Top with plant based buffalo chicken pieces. Cut in wedges. Garnish with blue cheese crumbles (optional)
Nutritional Information
Calories: 375
Total Fat: 14.5g
Saturated Fat: 4g
Sodium: 685mg
Total Carbohydrates: 45.5g
Fiber: 7g
Sugars: 11.5g
Protein: 14g
0 minutes
Prep Time
15 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
375
Calories

Shop Ingredients

Makes 6 servings
1 package MorningStar Farms Incogmeato Plant Based Chick’n Nuggets, Original
an image
MorningStar Farms MorningStar Farms Classics Chik'n Nuggets, 10.5 Ounce
$5.99
$0.57/oz
4 naan flatbreads
an image
Stonefire Stonefire Naan Original, 2 Each
$3.49
$1.75 each
1/2 cup celery ribs, thinly sliced
an image
Celery Celery Bunch, 1 Each
$2.00
1/2 cup green apple, thinly sliced
an image
Mott's Mott's Sliced Green Apples, 6-2oz Bags, 12 Ounce
$4.99
$0.42/oz
1/4 cup red onion, thinly sliced
an image
Red Onion Red Onion 1 ct, 10 Ounce
$0.74 avg/ea
$0.07/oz
1/4 cup fresh parsley
an image
Parsley Parsley Root, 1 bunch, 1 Each
$5.99
1 cup baby kale mix, packed
an image
Happy Baby Happy Baby Organic Clearly Crafted Pears, Kale & Spinach, 4 Ounce
$1.99
$0.50/oz
1/3 cup hot sauce
an image
Frank's RedHot Frank's RedHot Buffalo Wing Sauce, 12 Fluid ounce
$3.68
$0.31/fl oz
1 tbs coconut oil, melted
an image
Nutiva Nutiva Coconut Oil Glass, 15 Fluid ounce
$11.99
$0.80/fl oz
1/3 cup blue cheese crumbles, optional
an image
Stella Stella Blue Cheese- Crumbled, 5 Ounce
$4.99
$1.00/oz
1 tsp honey
an image
B & Flow B & Flow Honey, 1 Pound
$12.49
$12.49/lb
2 tbs olive oil
an image
Botticelli Botticelli Olive Oil, 25.3 Fluid ounce
$6.49
$0.26/fl oz
1 tbs lemon juice
an image
Lemon Lemon 1 ct, 1 Each
$1.00

Nutritional Information

Calories: 375
Total Fat: 14.5g
Saturated Fat: 4g
Sodium: 685mg
Total Carbohydrates: 45.5g
Fiber: 7g
Sugars: 11.5g
Protein: 14g

Directions

  1. Preheat oven to 375° F. In small bowl mix hot sauce and coconut oil.
  2. Place frozen Incogmeato nuggets on parchment lined baking sheet and bake 10 minutes. Remove from oven. Brush with hot sauce mixture. Return to oven. Bake additional 5 minutes. Transfer to cutting board and roughly chop.
  3. Preheat grill pan to medium heat. Grill flatbreads in batches 1 minute per side. Keep warm.
  4. To large bowl add all dressing ingredients plus 1/8 teaspoon each salt and pepper. Whisk until incorporated. Toss in apples, celery, onion, greens and parsley.
  5. Mound each flat bread with 1/4 salad mixture. Top with plant based buffalo chicken pieces. Cut in wedges. Garnish with blue cheese crumbles (optional)