Tempeh Buffalo “Wings”

By Laura RegePublished: Jul 30, 2021

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Joel Goldberg

Yields:

4 serving(s)

Total Time:

35 mins

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Quicker to make and easier to eat than their inspiration, buffalo chicken wings, this plant-based version swaps chicken for snackable triangles of tempeh to mimic this crowd-pleasing appetizer. Double or triple the recipe for a crowd, steaming the tempeh in a large pot and working in batches on the grill if necessary.

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Ingredients

FOR THE VEGAN RANCH

1/2 cup
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

FOR THE TEMPEH WINGS

2
(8-ounce) blocks tempeh
2 Tbsp.
safflower or vegetable oil, plus more for grill
1/2 cup
hot sauce (Frank's preferred)
1/2 cup
vegan butter
1 Tbsp.
light agave syrup
4
celery stalks, cut into sticks, for serving

Directions

1. Step 1Make 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.
2. Step 2Make 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.
3. Step 3Using tongs, transfer tempeh to a medium bowl and toss with oil.
4. Step 4Meanwhile, 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.
5. Step 5Preheat 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.