Published Jan 31, 2017

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Description

If you’ve been turned off by tempeh because of its sometimes strong flavor, you need to give these vegan hot “wings” a try. Boiling the tempeh in strips reduces their bite, leaving the spicy hot sauce to do its fiery thing.

Ingredients

For the Buffalo Tempeh "Wings":

For the "Wing" sauce:

For the vegan Ranch dressing:

Instructions

Make the tempeh "wings": Bring 6 cups of water to boil over high heat. Remove tempeh from packaging and slice into 16 strips. Once water is boiling, lower heat to medium-high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.

Set out 3 mixing bowls. In the first, pour in non-dairy milk. In the second, combine the all-purpose flour, dried thyme, smoked paprika, garlic powder, and black pepper. In the third bowl, add panko crumbs. Preheat oven to 400 degrees.

Dip each tempeh strip in then milk, coat with the flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Place wings on a slightly oiled baking sheet, leaving at least an inch of room between strips. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all "wings" with olive oil cooking spray. Place into oven and bake for 10 minutes. Flip "wings" over and bake for an additional 10 minutes.

Make the "Wing" sauce: While the wings are baking, pull together the sauce. In a small saucepan, melt the margarine. Add the hot sauce, ketchup, agave nectar and a few cracks of freshly ground black pepper. Taste, and add more fresh pepper, if desired.

Make the vegan Ranch dressing: In a medium bowl, combine mayonnaise, sour cream, Worcestershire sauce, vinegar, minced garlic, fresh dill, chives, parsley, cayenne, black pepper, and onion powder, folding the ingredients until they are well-combined. Refrigerate if not serving immediately. (Note: This is a thick dressing. If you would like a thinner dressing, add 1 to 2 tablespoons non-dairy milk, a tablespoon at a time until you've reached your desired consistency.)

To assemble: When wings are finished baking, toss with sauce. Serve immediately with the vegan Ranch dressing.