Looking for something plant-based to serve on big game days? Turn your wings to tempeh! But wait, what’s tempeh? Tempeh is an Indonesian soy product produced by natural culturing and fermentation processes that bond the soybeans together into a patty form. It’s chewy, earthy, and absorbs whatever flavors you want to throw at it. To learn more about tempeh before making this recipe, check out our post about it!
What You’ll Need…
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- 3 packages of 8oz tempeh
- 2 ⅔ cups of rice cereal
- 1 ⅓ cups buffalo sauce
- ½ tsp paprika
- ¼ tsp cayenne pepper
- vegan blue cheese dressing
- celery (optional)
1. Turn on Oven and Slice Tempeh
Preheat the oven to 375 degrees and cut each of the tempeh planks into 4 strips to get 12 pieces.
2. Sauce the Tempeh
Put the slices of tempeh into a ziplock baggie and drizzle 3/4 cup of buffalo sauce into the baggie to soak. Let sit for 20 minutes and massage the bag every 5 minutes or so.
3. Blend the Breading
In a food processor blend 1 1/3 cups of the rice cereal until it has powder-like consistency. Crush the remaining 1 1/3 cups of rice cereal in a bag and pour the crumbs into a shallow bowl with the processed cereal. Add the paprika and cayenne to the breading with a dash of salt and mix the ingredients together.
4. Bread the Tempeh
Once the tempeh is finished soaking in the baggie of buffalo sauce remove the slices in order to bread them. Cover a cookie sheet with wax paper or aluminum foil. Roll each marinated piece of tempeh in the breading bowl and arrange the slices on the cookie sheet. Drizzle the remaining buffalo sauce over the breaded “wings” of tempeh and pop the pan into the oven for 15 minutes.
5. Wings!
For a traditional touch, serve the tempeh wings with a side of celery and creamy blue cheese dip. Enjoy!
What’s your favorite tempeh recipe? If you’re interested in more plant-based proteins, check out our tofu recipes to make curry, veggie bowls, almond crusted nuggets, and more!
