Vegan Buffalo Tempeh Strips

Vegan Buffalo Tempeh Strips

It needs to be understood that no vegan wants to recreate “classic” dishes to taste like another animal but maybe it’s the flavor and the texture. We just want the reminder of the comfort it used to give us. At least I do. I can’t personally say I used to love the way chicken tasted. I used to overly season it, I’m smart enough to know that I didn’t like to eat raw meat so I don’t miss eating dead animals. I can season my plant-based foods to taste similar if not better than what I was used to and usually in less time than it would take before. Vegan buffalo tenders can’t exactly taste or look identical but they can be close enough to satisfy your need for those tenders.

This recipe is one of my favorite ways to eat Tempeh. I love anything spicy and buffalo tempeh sticks are the perfect recreation.


Preparing the Tempeh Sticks

Start by slicing the tempeh blocks into strips. Then gently rub off any crumbs.

You want the strips to be thick enough so they won’t crumble when you coat them in the batter.

Add the tempeh strips to a small pot of boiling water and boil for 15-20 minutes. This removes most of the bitter taste that some people don’t like.

 

Preparing the Batter & Bread Coating

Prepare the batter while the tempeh strips boil.

Add the flour, onion powder, garlic powder and paprika, himalayan salt and black pepper to a small bowl. Mix to combine.

Then, slowly add the almond milk into the flour mixture. Set it aside.

To another dish add in equal amounts of both breadcrumbs and panko breadcrumbs or use one or the other.

Line up the breading station so it’s easier and less of a hassle.

Preheat the oven to 400F and line a baking sheet with parchment paper and set aside.

Start by dredging the tempeh sticks in the batter, let most of it drip off so the crumbs won’t fall off . You may need to use more milk depending on the consistency. You don’t want it to be so loose that it won’t hold the breadcrumb mixture.

Arrange the coated tempeh on the prepared baking sheet in a single layer. Bake for 30 minutes.

 

Preparing the Buffalo Sauce 

While the tempeh sticks are baking prepare the Buffalo Sauce by adding vegan butter to a microwave safe bowl and heat it for 20 seconds to melt. Then add in the hot sauce and stir to combine. Set aside.

Then remove the baking sheet from the oven and dip the baked tempeh sticks into the buffalo sauce {coat it fully} place back on the baking sheet and bake an additional 10 minutes. Remove from oven and serve immediately.

You could use my recipe for a creamy Vegan Ranch.


Print Recipe
Vegan Buffalo Tempeh Strips
Vegan Buffalo strips using tempeh (fermented soy) is packed with protein and you’d never know it wasn’t the “real” strips.
Course Main Dish
Prep Time 5 minutes
Cook Time 55 minutes
Servings
Ingredients
For the Batter
For the Crumb Coating
For the Buffalo Sauce
Course Main Dish
Prep Time 5 minutes
Cook Time 55 minutes
Servings
Ingredients
For the Batter
For the Crumb Coating
For the Buffalo Sauce
Instructions
Preparing the Tempeh Sticks
  1. Start by slicing the tempeh blocks into strips. Then gently rub off any crumbs. You want the strips to be thick enough so they won’t crumble when you coat them in the batter.
  2. Add the tempeh strips to a small pot of boiling water and boil for 15-20 minutes. This removes most of the bitter taste that some people don’t like.
Preparing the Breading Station & Coating the Tempeh
  1. Prepare the batter while the tempeh strips boil. Add the flour, onion powder, garlic powder and paprika, himalayan salt and black pepper to a small bowl. Mix to combine.
  2. Then, slowly add the almond milk into the flour mixture. Set it aside.
  3. To another dish add in equal amounts of both breadcrumbs and panko breadcrumbs or use one or the other. Line up the breading station.
  4. Preheat the oven to 400F and line a baking sheet with parchment paper and set aside.
  5. Start by dredging the tempeh sticks in the batter, let most of it drip off so the crumbs won’t fall off . You may need to use more milk depending on the consistency. You don’t want it to be so loose that it won’t hold the breadcrumb mixture.
  6. Arrange the coated on the prepared baking sheet in a single layer. Bake for 30 minutes.
Preparing the Buffalo Sauce then Baking Tempeh
  1. While the tempeh sticks are baking prepare the Buffalo Sauce by adding vegan butter to a microwave safe bowl and heat it for 20 seconds to melt. Then add in the hot sauce and stir to combine. Set aside.
  2. Then remove the baking sheet from the oven and dip the baked tempeh sticks into the buffalo sauce {coat it fully} place back on the baking sheet and bake an additional 10 minutes.
  3. Finally, remove the baking sheet from the oven and serve immediately and serve with a Vegan Ranch dip.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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