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tempeh buffalo wings

Tempeh Buffalo “Wings”

Quicker to make and easier to eat than Buffalo chicken wings, this plant-based version swaps chicken for snack-able triangles of tempeh to mimic the crowd-pleasing appetizer.


- 1 package of tempeh

- Salt

- Pepper

- Garlic powder

- Onion powder

- Paprika

- Olive oil

- 1/2 cup of hot sauce

- 2 tablespoons of butter


1. Preheat your oven to 375°F (190°C).


2. Start by preparing the tempeh. Cut the tempeh into small rectangular pieces, about 1 inch by 2 inches in size.


3. In a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1 teaspoon of paprika.


4. Place the tempeh in a mixing bowl and drizzle with 1 tablespoon of olive oil. Toss the tempeh to ensure that each piece is coated with the oil.


5. Sprinkle the seasoning mixture over the tempeh and toss again to evenly coat all the pieces.


6. Line a baking sheet with parchment paper and place the seasoned tempeh pieces on the sheet in a single layer.


7. Bake the tempeh for 20 minutes, flipping halfway through, until they are crispy and golden brown.


8. In a small saucepan, melt 2 tablespoons of butter over low heat. Once melted, add 1/2 cup of hot sauce and stir until well combined.


9. Remove the tempeh from the oven and place them in a mixing bowl. Pour the hot sauce mixture over the tempeh and toss to coat.


10. Place the tempeh back on the baking sheet and bake for an additional 10 minutes.


11. Serve hot and enjoy your tempeh buffalo “wings” with your favorite dipping sauce

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