Vegan or not you can't deny the glory of wing sauce. That stuff is just spot on. So when I was browsing through the internet and found a buffalo tempeh recipe I had to give it a go. It came together quickly, which is always greatly appreciated, and the homemade ranch dressing was divine. I had some leftovers so I threw it in a wrap for lunch the next day, which is my preferred way to eat this as I am a wrap enthusiast.
Tempeh and buffalo sauce:
8 oz organic tempeh
1 tablespoon olive oil, divided in half
4 cloves garlic, minced
1/2 cup low sodium vegetable broth (as the hot sauce tends to be pretty salty)
1/2 cup Frank’s Red Hot buffalo hot sauce (Frank's is the original ingredient in buffalo wing sauce)
2 teaspoons dried oregano
Ranch dressing:
1/4 cup vegan mayo
1/4 cup unsweetened plain almond milk
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon nutritional yeast
Pinch of coarse sea salt
3 tablespoons fresh chopped chives
Salad:
2 romaine hearts, chopped
1/2 cup diced tomatoes
1/2 cup sliced cucumbers
Extra chives for garnish
Tear the tempeh into large bite sized pieces.
In a large pot add some water and bring to a boil. Toss in the torn tempeh and boil for 10 minutes. Using a slotted spoon remove the tempeh and saute in a pan with 1/2 the olive oil (2 teaspoons) for 7 minutes until slightly browned.
Once browned, push the tempeh to the side of the saute pan, add the remaining 2 teaspoons of olive oil to the center of the saute pan and toss in the garlic. Allow the garlic to sizzle in the oil for 15 seconds or so before mixing the tempeh and garlic together, sauteing for another minute.
Add the hot sauce, vegetable broth, and oregano to the pan with the tempeh and bring to a boil. Lower the heat and simmer for five minutes, the sauce will reduce by half.
While the tempeh is simmering in the buffalo sauce whisk all the ranch ingredients together until well combined.
In a large bowl toss the salad ingredients with 1/2 cup of the dressing. Serve in individual bowls before topping it with the tempeh and some extra sauce from the pain. Serve with additional ranch dressing on the side.
*If you want to have a ranch salad with buffalo tempeh wrap just skip the bowl and roll into your preferred wrap, enjoy.
Recipe adapted from The PPK
Tempeh and buffalo sauce:
8 oz organic tempeh
1 tablespoon olive oil, divided in half
4 cloves garlic, minced
1/2 cup low sodium vegetable broth (as the hot sauce tends to be pretty salty)
1/2 cup Frank’s Red Hot buffalo hot sauce (Frank's is the original ingredient in buffalo wing sauce)
2 teaspoons dried oregano
Ranch dressing:
1/4 cup vegan mayo
1/4 cup unsweetened plain almond milk
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon nutritional yeast
Pinch of coarse sea salt
3 tablespoons fresh chopped chives
Salad:
2 romaine hearts, chopped
1/2 cup diced tomatoes
1/2 cup sliced cucumbers
Extra chives for garnish
Tear the tempeh into large bite sized pieces.
In a large pot add some water and bring to a boil. Toss in the torn tempeh and boil for 10 minutes. Using a slotted spoon remove the tempeh and saute in a pan with 1/2 the olive oil (2 teaspoons) for 7 minutes until slightly browned.
Once browned, push the tempeh to the side of the saute pan, add the remaining 2 teaspoons of olive oil to the center of the saute pan and toss in the garlic. Allow the garlic to sizzle in the oil for 15 seconds or so before mixing the tempeh and garlic together, sauteing for another minute.
Add the hot sauce, vegetable broth, and oregano to the pan with the tempeh and bring to a boil. Lower the heat and simmer for five minutes, the sauce will reduce by half.
While the tempeh is simmering in the buffalo sauce whisk all the ranch ingredients together until well combined.
In a large bowl toss the salad ingredients with 1/2 cup of the dressing. Serve in individual bowls before topping it with the tempeh and some extra sauce from the pain. Serve with additional ranch dressing on the side.
*If you want to have a ranch salad with buffalo tempeh wrap just skip the bowl and roll into your preferred wrap, enjoy.
Recipe adapted from The PPK
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