Buffalo Tempeh Wings with Oil Free Vegan Ranch Dressing

The perfect game day, Friday night, or to feed-a-crowd kind of vegan comfort food, these Tempeh Buffalo Wings have it all. Extra crunch comes from combining regular and panko breadcrumbs, and extra spice comes from using a whole cup of buffalo sauce! Don’t be scared by the longer instructions here. With only 5 ingredients, these vegan wings come together easily. Go make them!

5 ingredients • Vegan • Nut Free • Gluten Free Option • Soy Free Option

Ingredients:

1 8oz package of tempeh

1 cup buffalo sauce

1/4 cup tapioca or corn starch 

1/3 cup regular bread crumbs

1/3 cup panko bread crumbs 

Instructions:

Cut tempeh into 1/2 inch tempeh wings. In a medium bowl marinade tempeh wings in 1/2 cup buffalo sauce for at least 20 minutes. 

Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking sheet.

Set up your breading stations as follows:

Gather 3 shallow bowls. To the first bowl add tapioca or corn starch. To the second bowl add remaining 1/2 cup of buffalo. To the third bowl add regular and panko bread crumbs, mixing well. Bring your marinating tempeh and lined baking sheet close by and get ready to make tempeh wings! 

With one hand remove a tempeh wing from its marinade and add it to the first bowl of starch, turning until well coated. Transfer coated tempeh finger to second bowl of buffalo sauce and toss quickly. Then move the tempeh wing to the third bowl of bread crumb mix and press into the breading on all sides. Place your breaded tempeh wing on your lined baking sheet, leaving room to make sure your wings are not touching. Repeat until all tempeh wings are well coated and lines up on the baking pan. Bake for 15 minutes. Remove from oven, and flip over and bake for another 15 minutes.Serve with vegan ranch dressing + enjoy! 

RECIPE NOTES:

For a gluten free version, use gluten free bread crumbs.

For a soy free version, use chickpea tempeh. 

Oil Free Vegan Ranch Dressing

Makes about 1/2 cup

Ingredients:

1/2 cup raw cashews

1/3 - 1/2 cup water or unsweetened cashew milk

1 teaspoon apple cider vinegar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch sea salt

2 Tablespoons chopped fresh dill

2 Tablespoons chopped fresh parsley 

Instructions:

Soak cashews in warm water at least 20 minutes or overnight. Drain well. Add to a small blender along with water, vinegar, onion powder, garlic powder and salt. Blend until creamy. Add additional water if you want a thinner dressing. Pour into small bowl or jar and stir in chopped herbs. Chill and enjoy!