Wednesday, January 6, 2010

Buffallo Tempeh

Dinner was rewarding tonight. I was asked to meet Jamie at 7pm to see a new apartment but got caught in a moronic amount of traffic before realizing that I was not going to make it. Jamie has gotten much experience looking on her own so I am sure that she can see one without me. I do like to be a part of the process though.

Totally inspired by Jenna and the Good Good Things blog, I made my own version of buffalo tempeh and ranch dip, coupled with roasted brussel sprouts and mashed potatoes. It is fun that I can now link each thing I make to a recipe on this blog. Trucking along to that cookbook goal!

Buffalo Tempeh

1 package of tempeh
2 cups of panko flakes
2 cups of water
2 cups of soy milk
1 1/2 cups of hot sauce
2 tablespoons of margirine
1 1/2 tablespoons of sugar
1 tablespoon of apple cider vinegar
1 tablespoon of nutritional yeast
1 tablespoon of oil
1 teaspoon of mustard
1 teaspoon of black pepper

Pre-heat the oven at 375. In a pot, bring the water to a boil. While the water is heating up, slice the tempeh into triangle slices about 1/4 of an inch thick. When the water is boiling, add the tempeh and let boil for about 5 minutes, until the tempeh is a little soft. Remove the tempeh from the water and let cool for about 5 minutes. During the 5 minues, take 2 seperate dishes, one will have the soy milk and mustard and the other will have the panko flakes, pepper, and nutritional yeast. Stir each well (be cautious not to crush the panko flakes). Take a baking pan and evenly spread the tablespoon of oil over the bottom.

Take each slice of tempeh and dip into the soy milk mixture and then into the panko mixture. Pat the panko flakes onto the tempeh so that you get a good coating. Gently place each tempeh slice into the oven pan until all are in the pan. Bake for 10 minutes then flip and bake for another 15 minutes.

During the baking time, take a sauce pan and melt the margarine, and sugar until the sugar. Once the sugar is runny, add the hot sauce and vinegar and stir well. Do not let this get hot, keep it warm. This may require turning the heat on and off. When the tempeh slices are done, place each slice into the hot sauce mixture and let sit for 2-3 minutes and then flip. Serve hot.


Oh, check out my super cool new plate! According to Jamie, I have become an accomplished thrift store shopper. I do like this plate. This should be a fun weekend coming up. Nothing solid planned but some interesting prospects.

7 comments:

The Ordinary Vegetarian said...

Ooh, that ranch would have been great with my tempeh hot wings. I had some roasted brussels tonight myself, I could seriously eat them every day.

T said...

YUM! I had buffalo tempeh wings in Buffalo, new york, and I was rarin' to try them for myself... now I can!

Mihl said...

How wonderful! Thank you for writing down the recipe, I never had buffallo whatever and I can't wait to try it!

miss v said...

i have a couple blocks of tempeh sitting in my freezer - i think i'll use them up with this recipe... i've been craving some frank's buffalo sauce lately.

Jes said...

Can't beat hot wings in this weather!

Steph Timms said...

That tempeh looks delish! We totally should have a dinner party sometime. You could be in charge of entrees, and I could whip up some yummy desserts!

jessy said...

i saw Jenna's buffalo tempeh and ranch mashed taters and thought they looked most excellent as well. now that i've seen your plate of absolute awesome - i think dan and i need to make buffalo tempeh again soon. it's one of his favorites, fo 'sho! we usually use katie's recipe from Don't Eat Off The Sidewalk - but your recipe sounds great, too. mmmmmm! i love the plate - that's one of my favorite items to shop for at thrift stores. awesomesauce!