Print

Tempeh Buffalo “Wings” Recipe

Print Recipe

★★★★★

4.4 from 136 reviews

These Tempeh Buffalo Wings offer a delicious vegan twist on the classic game-day favorite. Steamed and grilled tempeh pieces are tossed in a tangy, spicy buffalo sauce and served with a homemade vegan ranch dressing and celery sticks for a perfect plant-based appetizer or snack.

Ingredients

Scale

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, to taste
  • Freshly ground black pepper, to taste

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

Instructions

  1. Make Vegan Ranch: In a medium bowl, whisk together vegan mayonnaise, chopped fresh dill, unsweetened almond milk, apple cider vinegar, garlic powder, onion powder, sweet paprika, salt, and pepper until smooth and evenly combined. If the dressing is too thick, add a few drops more almond milk or water to reach a dippable consistency. Refrigerate in an airtight container until ready to serve. Note that the ranch can be prepared up to one week in advance.
  2. Steam Tempeh: Cut each tempeh block crosswise into 3 pieces, then diagonally to create six triangular pieces from each block. Fill the bottom of a medium saucepan with about 2 inches of water and place a steamer basket inside. Bring water to a simmer over medium-high heat. Arrange tempeh pieces in a single layer in the steamer basket. Cover, reduce heat to medium, and steam for 15 minutes, allowing the tempeh to soften and cook through.
  3. Toss Tempeh with Oil: Using tongs, carefully transfer the steamed tempeh pieces to a medium bowl. Add 2 tablespoons of safflower or vegetable oil and toss gently to coat each piece evenly.
  4. Prepare Buffalo Sauce: In a small saucepan, combine hot sauce, vegan butter, and light agave syrup. Bring the mixture to a simmer over medium heat, whisking occasionally. Allow it to cook until it slightly reduces and thickens, about 6 minutes. Remove from heat and transfer the sauce to a large heatproof bowl to keep warm.
  5. Grill Tempeh: Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Add the oiled tempeh pieces and cook, turning a few times, until all sides are golden brown and slightly charred, about 6 minutes total.
  6. Toss Tempeh in Buffalo Sauce: Transfer the grilled tempeh directly into the bowl containing the warm buffalo sauce. Toss gently to coat all pieces thoroughly in the sauce.
  7. Serve: Arrange the buffalo tempeh wings on a platter alongside celery sticks and the prepared vegan ranch dressing for dipping. Enjoy immediately for the best flavor and texture.

Notes

  • The vegan ranch dressing can be made up to one week ahead and stored in the refrigerator.
  • Steaming the tempeh before grilling helps soften it and improves texture.
  • Adjust the hot sauce level in the buffalo sauce according to your preferred heat tolerance.
  • Use a grill pan or outdoor grill depending on availability and preference.
  • This recipe is perfect for vegan and vegetarian diets and makes for a great appetizer or snack.

Keywords: tempeh buffalo wings, vegan buffalo wings, vegan appetizer, plant-based wings, vegan snack, buffalo sauce tempeh, vegan ranch dressing

Find it online: https://dylangranv.com/tempeh-buffalo-wings-recipe/