Tempeh Buffalo Wings with Vegan Ranch Recipe
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.
- 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
