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Tempeh Buffalo “Wings” Recipe

Name: Tempeh Buffalo “Wings”
Total time: 35 min
Yield: 4
Ingredients: 1/2 c. vegan mayonnaise; 2 tbsp. chopped fresh dill; 1 tbsp. unsweetened almond milk, plus more if needed; 1 tbsp. apple cider vinegar; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; Large pinch sweet paprika; Kosher salt; Freshly ground black pepper; 2 (8-ounce) blocks tempeh; 2 tbsp. safflower or vegetable oil, plus more for grill; 1/2 c. hot sauce (Frank's preferred); 1/2 c. vegan butter; 1 tbsp. light agave syrup; 4 celery stalks, cut into sticks, for serving

Delish

These plant-based wings swap chicken for snackable triangles of tempeh to mimic this crowd-pleasing appetizer.

Ingredients

1/2 c. vegan mayonnaise

2 tbsp. chopped fresh dill

1 tbsp. unsweetened almond milk, plus more if needed

1 tbsp. apple cider vinegar

1/4 tsp. garlic powder

1/4 tsp. onion powder

Large pinch sweet paprika

Kosher salt

Freshly ground black pepper

2 (8-ounce) blocks tempeh

2 tbsp. safflower or vegetable oil, plus more for grill

1/2 c. hot sauce (Frank's preferred)

1/2 c. vegan butter

1 tbsp. light agave syrup

4 celery stalks, cut into sticks, for serving

Method

Make vegan ranch: In a medium bowl, whisk together all ingredients until evenly combined. If mixture is too thick, thin to dippable dressing consistency with a few drops more almond milk or water. Season with salt and pepper. Refrigerate in an airtight container until ready to use. NOTE: Ranch dressing can be made up to a week ahead.

Make tempeh wings: Cut each block of tempeh crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Fill bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place saucepan over medium-high heat and bring to a simmer. Once simmering, carefully arrange tempeh pieces in an even layer in steamer basket. Cover, reduce heat to medium, and steam 15 minutes.

Using tongs, transfer tempeh to a medium bowl and toss with oil.

Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and agave syrup and bring to a simmer. Cook, whisking occasionally, until mixture slightly reduced, about 6 minutes. Transfer to a large heatproof bowl; keep warm.

Preheat a grill or grill pan to medium-high and lightly oil grates. Add steamed tempeh and cook, turning a few times, until golden all over, about 6 minutes. Transfer tempeh directly to bowl with buffalo sauce and toss to coat. Serve tempeh on a platter with celery and ranch for dipping.

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