If you’re looking for an exciting way to make tempeh and make it taste great, you’ve come to the right place. We have a brand new recipe that we’re sure you’ll love: Oven Baked Buffalo Tempeh. It’s as delicious as it sounds and it’s ready less than 30 minutes – let’s do it!
This recipe has three main ingredients: “meaty” tempeh wedges, a light and gluten-free coating made from starch and buffalo sauce. All you have to do is roll the wedges in the coating and dip them in the sauce; then bake them and finish them with more hot sauce. Spicy, shiny and gooey, these vegan buffalo wings are a real treat.
In the following steps we will also show you how to do it How to make buffalo sauce from scratch. The classic buffalo glaze for chicken wings is hot sauce mixed with sugar, vinegar, and melted butter. Many recipes use Frank’s Red Hot as the base sauce, but any spicy vinegar sauce will do.
In this recipe, we made the buffalo sauce without butter and with just a few simple ingredients. It is vegan, gluten free, sugar free. We used cayenne, smoked paprika, and garlic powder for the spiciness, vinegar and maple syrup for a sweet and sour finish, and some starch for the thickness. Simply heat the ingredients in a saucepan until the sauce is glossy and dense.
Tempeh is made from fermented soybeans; It is rich in probiotics and plant proteins. We love tempeh in our crispy vegan nuggets and sushi rolls, but glazing with buffalo sauce takes deliciousness to a whole new level!
You can serve these oven-baked tempeh “wings” as a party appetizer, along with vegan tartar sauce for dipping and vegetarian raw vegetables for munching. But you can also add them to stir-fries in place of tofu, use them as a topping for a healthy lunch salad, and even stuff them into vegan wraps for a high-protein meal.