Tempeh Buffalo Wings with Vegan Ranch Recipe
These Tempeh Buffalo “Wings” are a vibrant, plant-based twist on classic buffalo wings, featuring steamed then grilled tempeh coated in a tangy, spicy buffalo sauce. Paired with a creamy vegan ranch and crisp celery sticks, this recipe offers a flavorful and satisfying appetizer or snack perfect for gatherings or game days.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 4 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, to taste
- Freshly ground black pepper, to taste
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 smooth. If the mixture is too thick, thin it with a few drops of almond milk or water until it reaches a dippable consistency. Cover and refrigerate in an airtight container until ready to serve. This dressing can be made up to one week in advance.
- Steam the Tempeh: Cut each block of tempeh crosswise into three pieces, then cut diagonally to yield six triangular pieces per block. Fill the bottom of a medium saucepan with about two inches of water and fit with a steamer basket. Bring the water to a simmer over medium-high heat. Arrange tempeh pieces evenly in the steamer basket, cover, reduce heat to medium, and steam for 15 minutes until tender.
- Toss Tempeh with Oil: Using tongs, transfer the steamed tempeh to a medium bowl and drizzle with two tablespoons of oil. Toss gently to coat all pieces evenly, preparing them for grilling.
- Prepare Buffalo Sauce: In a small saucepan, combine hot sauce, vegan butter, and agave syrup. Bring the mixture to a simmer over medium heat, whisking occasionally. Continue to simmer until the sauce reduces slightly, about six minutes. Transfer the warm sauce to a large heatproof bowl.
- Grill Tempeh: Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Place the steamed tempeh pieces on the grill and cook, turning occasionally, until golden and slightly charred on all sides, about six minutes total.
- Coat Tempeh in Buffalo Sauce and Serve: Immediately transfer the grilled tempeh directly to the bowl with the buffalo sauce. Toss thoroughly to coat each piece well with sauce. Serve the buffalo tempeh wings hot on a platter alongside celery sticks and the chilled vegan ranch for dipping.
Notes
- The vegan ranch dressing can be stored refrigerated for up to one week.
- Steaming tempeh before grilling makes it tender and helps the wings absorb the sauce better.
- If you prefer a smokier flavor, add smoked paprika to the buffalo sauce or sprinkle it on before grilling.
- Try substituting hot sauce brands according to your preferred heat level.
- To keep this recipe oil-free, you can omit the oil used for tossing and grilling, although this may affect texture.
Keywords: tempeh buffalo wings, vegan buffalo wings, plant-based appetizers, vegan ranch dressing, grilled tempeh, buffalo sauce
