Introduction

Tempeh Buffalo “Wings” offer a delicious plant-based twist on a classic game-day favorite. Crispy, spicy, and coated in a tangy buffalo sauce, these wings come with a creamy vegan ranch perfect for dipping. Whether you’re vegan or just looking for something new, this recipe is sure to satisfy your cravings.

Tempeh Buffalo Wings with Vegan Ranch Recipe - Recipe Image

Ingredients

For the Vegan Ranch:

1/2 cup vegan mayonnaise
2 Tbsp. chopped fresh dill
1 Tbsp. unsweetened almond milk, plus more if needed
1 Tbsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Tempeh Wings:

2 (8-ounce) blocks tempeh
2 Tbsp. safflower or vegetable oil, plus more for grill
1/2 cup hot sauce (Frank’s preferred)
1/2 cup vegan butter
1 Tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving

Instructions

Step 1: Make the vegan ranch by whisking together vegan mayonnaise, fresh dill, almond milk, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper in a medium bowl. Adjust the consistency with a little more almond milk or water if needed. Refrigerate until ready to serve.
Step 2: Cut each tempeh block crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Set up a steamer by filling a medium saucepan with 2 inches of water and placing a steamer basket inside. Bring to a simmer over medium-high heat.
Step 3: Arrange the tempeh pieces evenly in the steamer basket, cover, reduce heat to medium, and steam for 15 minutes.
Step 4: Transfer steamed tempeh to a medium bowl and toss with 2 tablespoons of oil.
Step 5: In a small saucepan, combine hot sauce, vegan butter, and agave syrup. Bring to a simmer and cook, whisking occasionally, until slightly reduced, about 6 minutes. Pour the sauce into a large, heatproof bowl and keep warm.
Step 6: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill tempeh pieces, turning occasionally, until golden on all sides, about 6 minutes.
Step 7: Transfer grilled tempeh to the bowl with buffalo sauce and toss thoroughly to coat. Serve with celery sticks and vegan ranch for dipping.

Tips & Variations

For extra crispiness, pan-fry the tempeh pieces in a little oil before tossing with sauce.
Try using different hot sauces to vary the heat and flavor profile.
Add smoked paprika or chipotle powder to the buffalo sauce for a smoky twist.
If you prefer a sweeter ranch, add a small amount of maple syrup or agave to the dressing.

Storage

Store any leftover buffalo tempeh and vegan ranch in separate airtight containers in the refrigerator for up to 3 days. Reheat tempeh gently in a skillet or oven to maintain its texture, and give the ranch a quick stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the tempeh instead of grilling?

Yes, you can bake the steamed tempeh at 400°F (200°C) for about 15-20 minutes, turning halfway through, until golden and crispy.

Is tempeh buffalo sauce spicy?

The heat level depends on the hot sauce you use. Using Frank’s RedHot provides a moderate spice, but you can adjust by selecting milder or hotter sauces according to your preference.

Tempeh Buffalo Wings with Vegan Ranch Recipe

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★★★★★

4.6 from 109 reviews

These Tempeh Buffalo Wings offer a delicious vegan twist on classic buffalo wings, featuring steamed and grilled tempeh tossed in a spicy buffalo sauce. Served with a creamy, tangy vegan ranch and crunchy celery sticks, this recipe is perfect for game days or casual gatherings.

Author: Elias
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Grilling
Cuisine: American
Diet: Vegan

Ingredients

Scale

Vegan Ranch

1/2 cup vegan mayonnaise
2 Tbsp. chopped fresh dill
1 Tbsp. unsweetened almond milk, plus more if needed
1 Tbsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt
Freshly ground black pepper

Tempeh Wings

2 (8-ounce) blocks tempeh
2 Tbsp. safflower or vegetable oil, plus more for grill
1/2 cup hot sauce (Frank’s preferred)
1/2 cup vegan butter
1 Tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving

Instructions

Make vegan ranch: In a medium bowl, whisk together vegan mayonnaise, fresh dill, almond milk, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper until evenly combined. Adjust the consistency by adding a few drops of almond milk or water if needed to reach a dippable dressing consistency. Refrigerate in an airtight container until ready to use. This ranch dressing can be made up to one week in advance.
Prepare tempeh wings: Cut each 8-ounce block of tempeh crosswise into 3 pieces, then slice diagonally to create 6 triangular pieces per block. Fill the bottom of a medium saucepan with about 2 inches of water and place a steamer basket inside. Bring the water to a simmer over medium-high heat. Arrange tempeh pieces in an even layer in the steamer basket, cover, reduce heat to medium, and steam for 15 minutes to soften.
Toss tempeh with oil: Using tongs, transfer the steamed tempeh to a medium bowl and toss gently with 2 tablespoons of safflower or vegetable oil to coat evenly. This will help in the grilling process and add flavor.
Make buffalo sauce: Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and light agave syrup. Bring the mixture to a simmer over medium heat and cook, whisking occasionally, until the sauce slightly reduces and thickens, about 6 minutes. Transfer the warm buffalo sauce to a large heatproof bowl and keep warm.
Grill the tempeh: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Add the oiled, steamed tempeh pieces and cook, turning occasionally, until golden on all sides, about 6 minutes. This grilling step imparts a smoky flavor and crisp texture.
Toss tempeh in buffalo sauce and serve: Immediately transfer the grilled tempeh to the warm bowl with the buffalo sauce and toss to coat all pieces thoroughly. Arrange the buffalo tempeh wings on a platter, serve with celery sticks, and accompany with the chilled vegan ranch dressing for dipping.

Notes

The vegan ranch can be prepared up to a week in advance and stored in the refrigerator.
Steaming the tempeh before grilling softens it and helps it absorb the buffalo sauce better.
You can adjust the spiciness by choosing milder or hotter hot sauce varieties.
Ensure the grill grates are oiled well to prevent sticking.
For a gluten-free option, verify that the hot sauce and vegan mayonnaise are gluten-free.

Keywords: Tempeh Wings, Vegan Buffalo Wings, Vegan Appetizer, Plant-Based Wings, Vegan Ranch, Game Day Snack