Tempeh Buffalo Wings with Vegan Ranch and Celery Recipe
Introduction
These Tempeh Buffalo “Wings” offer a spicy, tangy alternative to traditional chicken wings, perfect for vegans and anyone looking for a flavorful plant-based snack. Crispy on the outside and tender inside, they pair beautifully with a creamy vegan ranch dip and crisp celery sticks.
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
Instructions
- 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. Adjust thickness by adding more almond milk or water if needed. Refrigerate in an airtight container until ready to serve.
- Step 2: Prepare tempeh by cutting each block crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Set up a steamer basket over simmering water in a saucepan. Steam the tempeh pieces covered for 15 minutes, then transfer to a bowl and toss with 2 tablespoons of oil.
- Step 3: In a small saucepan, combine hot sauce, vegan butter, and agave syrup. Bring to a simmer and cook while whisking occasionally until slightly reduced, about 6 minutes. Pour into a large heatproof bowl and keep warm.
- Step 4: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill the steamed tempeh pieces, turning several times, until golden on all sides, approximately 6 minutes.
- Step 5: Immediately transfer grilled tempeh to the bowl with buffalo sauce and toss to coat evenly. Serve on a platter with celery sticks and vegan ranch for dipping.
Tips & Variations
- For extra crispiness, finish the tempeh under a broiler for 1-2 minutes after tossing in the buffalo sauce.
- Use your favorite brand of hot sauce to adjust the heat level to your liking.
- Try serving with carrot sticks or cucumber slices for more variety.
- To make the tempeh less bitter, steam it well as instructed or consider marinating briefly before steaming.
Storage
Store leftover tempeh wings and vegan ranch separately in airtight containers in the refrigerator for up to 3 days. Reheat tempeh gently in a skillet or oven to maintain crispness. The ranch dressing should be stirred before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the tempeh wings instead of grilling?
Yes, you can bake the tempeh wings at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy. Then toss with the buffalo sauce as directed.
Is tempeh gluten-free?
Tempeh is naturally gluten-free as it is made from fermented soybeans. However, check the packaging to ensure no gluten-containing ingredients were added during processing.
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Tempeh Buffalo Wings with Vegan Ranch and Celery Recipe
- Total Time: 42 minutes
- Yield: Serves 4
- Diet: Vegan
Description
These Tempeh Buffalo “Wings” are a flavorful vegan alternative to traditional buffalo wings, featuring steamed and grilled tempeh pieces coated in a tangy, spicy buffalo sauce. Paired with a creamy vegan ranch dip and crisp celery sticks, this recipe offers a delicious, plant-based appetizer perfect for game day or any gathering.
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
- Make vegan ranch: In a medium bowl, whisk together the vegan mayonnaise, chopped fresh dill, unsweetened almond milk, apple cider vinegar, garlic powder, onion powder, sweet paprika, salt, and freshly ground black pepper until evenly combined. If the mixture is too thick, thin it to a dippable consistency by adding a few drops more almond milk or water. Refrigerate the dressing in an airtight container until ready to use. It can be made up to one week ahead.
- Steam the tempeh: Cut each tempeh block crosswise into 3 pieces, then slice diagonally to get 6 triangular pieces per block. Fill the bottom of a medium saucepan with about 2 inches of water and place a steamer basket inside. Bring the water to a simmer over medium-high heat. Arrange the tempeh pieces evenly in the steamer basket, cover, reduce heat to medium, and steam for 15 minutes until tender.
- Toss tempeh with oil: Using tongs, transfer the steamed tempeh to a medium bowl and toss with 2 tablespoons of safflower or vegetable oil, ensuring each piece is lightly coated for grilling.
- Prepare buffalo sauce: In a small saucepan, combine the hot sauce, vegan butter, and light agave syrup. Bring the mixture to a simmer over medium heat and cook, whisking occasionally, until it slightly reduces and thickens, about 6 minutes. Transfer to a large heatproof bowl and keep warm for tossing with tempeh.
- Grill the tempeh: Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Add the steamed tempeh pieces and cook, turning occasionally, until the tempeh is golden and slightly charred on all sides, about 6 minutes total.
- Coat tempeh with buffalo sauce and serve: Immediately transfer the grilled tempeh to the bowl with the warm buffalo sauce and toss gently to coat each piece evenly. Serve the buffalo tempeh wings on a platter alongside fresh celery sticks and the chilled vegan ranch for dipping.
Notes
- The vegan ranch dressing can be prepared up to one week in advance and stored in the refrigerator.
- Steaming tempeh before grilling softens it and allows the flavors to absorb better.
- Use a high-heat oil like safflower or vegetable oil to prevent smoking during grilling.
- Adjust the amount of hot sauce in the buffalo sauce to suit your spice preference.
- For a crispier texture, after grilling, you can place tempeh under a broiler for a minute or two if desired.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Appetizer
- Method: Steaming and Grilling
- Cuisine: American
Keywords: tempeh buffalo wings, vegan buffalo wings, plant-based appetizers, vegan ranch dip, grilled tempeh recipes
