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
