Toast the buns under a broiler or in a toaster oven so they can be 'buttered' before toasting.

Equipment Needed

Measuring cups and spoons, sheet pan, parchment paper, knife, cutting board and a bowl


Preheat the oven to 375°.

Lay the 'chicken strips' out on a parchment lined baking sheet. Brush them with olive oil and sprinkle them with sea salt and pepper to taste.

Place them into the oven for 30 minutes, or until they are golden and crispy around the edges.

While the 'chicken strips' are cooking, 'butter' the buns with 1/2 a tablespoon of vegan 'butter' substitute - we used Earth Balance Soy Free - and toast them under the broiler or in a toaster oven.

Finley chop the celery and place it into a bowl.

Add the hot sauce and the remaining 1 tablespoon of vegan butter (melted).

When the 'chicken strips' come out of the oven, place them in the bowl with the hot sauce, 'butter' and finely chopped celery. Mix to combine.


Divide the mixture into two and place on the toasted buns.

Top with half the vegan ranch on each, serve and enjoy!