Tempeh Buffalo “Wings” with Vegan Ranch Recipe

Introduction

Tempeh Buffalo “Wings” offer a deliciously spicy and satisfying vegan alternative to traditional chicken wings. These crispy, smoky triangles are tossed in a tangy buffalo sauce and served with creamy vegan ranch and crunchy celery sticks. Perfect for game day or a flavorful snack.

Ingredients

• 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
• 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

Instructions

1. Step 1: Make vegan ranch by whisking together vegan mayonnaise, chopped dill, almond milk, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl. If the mixture is too thick, thin it with a few drops of almond milk or water until it reaches a dippable consistency. Refrigerate in an airtight container until ready to serve.
2. Step 2: Prepare the tempeh wings by cutting each tempeh block crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Fill the bottom of a medium saucepan with about 2 inches of water and fit it with a steamer basket. Bring the water to a simmer over medium-high heat, then arrange tempeh pieces evenly in the basket, cover, reduce heat to medium, and steam for 15 minutes.
3. Step 3: Transfer steamed tempeh pieces to a medium bowl and toss them with 2 tablespoons of oil.
4. Step 4: In a small saucepan, combine hot sauce, vegan butter, and agave syrup. Bring to a simmer and cook, whisking occasionally, until the sauce reduces slightly, about 6 minutes. Transfer the sauce to a large heatproof bowl and keep warm.
5. Step 5: Preheat a grill or grill pan to medium-high and lightly oil the grates. Grill the tempeh, turning a few times, until golden on all sides, about 6 minutes. Immediately toss the grilled tempeh in the buffalo sauce to coat thoroughly.
6. Step 6: Serve the tempeh buffalo wings on a platter alongside celery sticks and the prepared vegan ranch for dipping.

Tips & Variations

• For extra crispiness, marinate the tempeh in a bit of soy sauce before steaming.
• Adjust the hot sauce amount to control the heat level according to your preference.
• Try serving with carrot sticks or sliced cucumbers alongside the celery for added crunch.
• Use smoked paprika in the ranch dressing for a subtle smoky flavor.

Storage

Store leftover tempeh wings and vegan ranch separately in airtight containers in the refrigerator for up to 3 days. Reheat the tempeh gently in a skillet or oven until warmed through to maintain texture. The ranch dressing can be served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the tempeh instead of grilling it?

Yes, you can bake the tempeh wings at 400°F (200°C) for about 20 minutes, flipping halfway, until golden and slightly crispy before tossing in buffalo sauce.

Is tempeh suitable for beginners? How does it taste?

Tempeh has a firm texture and a nutty, earthy flavor that can be quite mild when prepared with bold sauces like buffalo. It’s a great introduction to plant-based proteins for those new to vegan cooking.