Buffalo Tempeh Wings
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 servings of wings
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Cuisine
Vegan, gluten-free
Buffalo Tempeh Wings
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[Buffalo sauce adapted from Domestic Fits|http://domesticfits.com/2012/01/27/homemade-buffalo-wing-sauce/]
[Buffalo Tempeh Wings adapted from Fork and Beans|http://www.forkandbeans.com/2013/02/21/baked-buffalo-tempeh-tenders/]
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Ingredients
- tempeh cut into strips (about 1 cm thick, 1 block
- rice vinegar 1/3 cup
- chili powder 1 tbsp
- smoked paprika 1/4 tsp
- paprika 1/2 tsp
- garlic powder 1 tbsp
- onion powder 1/2 tsp
- cayenne pepper optional if you are a fan of spicy, 1/2 tsp
- salt 1/4 tsp
- agave nectar or maple syrup, 1/2 tsp
- corn starch 1 tbsp
- coconut oil 2 tsp
- Earth Balance margarine 2 tbsp, melted
- panko bread crumbs I used a bit less actually - for GF, use crushed up Rice Chex or even just GF Rice Krispies, about 2 cups
Instructions
- First make the buffalo sauce using a saucepan and mixing together rice vinegar, chili powder, smoked paprika, paprika, garlic powder, onion powder, salt, agave, cornstarch, coconut oil, and cayenne if that's what you're into. Stir over medium-low heat until mixed.
- Remove from heat, and mix in melted butter.
- Preheat oven to 350 and prepare the panko crumbs for coating by putting them in a shallow bowl.
- Coat the tempeh strips with the sauce and then gently press them into the panko crumbs to coat.
- Place on a lined baking sheet and bake for about 10 minutes, or until the edges of panko start to brown.
- Remove from oven and serve immediately with your favourite ranch sauce. The sauce I have depicted above is veganaise with paprika, chive, and a little bit of almond milk.
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