Buffalo Tempeh Tenders add all the healthiness of tempeh with the spiciness of Buffalo sauce. Perfect appetizer or happy hour munchie!
Recipe Contributor – chloes.vegan.creations
How did the original Buffalo Sauce get its name? According to time.com, “The Buffalo wing was invented in 1964, which makes it younger than Demi Moore, Johnny Depp — and even Barack Obama. But how did the spicy snack come about? And why is it served with celery?
There are at least two different versions of the Buffalo wing’s origin, although they contain the same basic facts. The first plate of wings was served in 1964 at a family-owned establishment in Buffalo called the Anchor Bar. The wings were the brainchild of Teressa Bellissimo, who covered them in her own special sauce and served them with a side of blue cheese and celery because that’s what she had available. Except for the occasional naysayer who claims to be the true inventor, these facts are reasonably undisputed. The rest of the story is anybody’s guess.”
And speaking of tempeh, volume for volume, soy contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef.
Now we are fortunate enough to have healthy Buffalo Tempeh Tenders Vegan version. Eat up Buffalo Sauce lovers!
Buffalo Tempeh Tenders
- 1 package tempeh
- 1/2 cup chickpea flour
- 1/2 tbsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp paprika
- 1/2 cup unsweetened almond milk
- 1/2 cup breadcrumbs
- 1/2 cup Buffalo Sauce
- 1 tbsp melted Vegan butter
- Combine flour & spices.
- Slowly add almond milk to flour mixture and stir.
- Cut tempeh into strips and dip each tempeh strip into flour/milk mixture then coat with breadcrumbs.
- Bake for 30 minutes in a 400°F oven, flipping over halfway through.
- Combine melted butter and buffalo sauce and dip tempeh strips into butter/buffalo sauce mixture and put back into the oven for 10 minutes.