BUFFALO TEMPEH TENDERS
Buffalo tempeh tenders are a vegetarian version of everyone's favorite Buffalo chicken tenders, just perfect for tailgating!
Provided by Jim Casarjian-Perry
Categories Everyday Cooking Vegetarian Protein Tempeh
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
- Dip tempeh slices in egg, then coat in matzo meal to coat completely.
- Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
- Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 39.6 g, Cholesterol 51.7 mg, Fat 28 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 1190.1 mg, Sugar 1.4 g
BUFFALO TEMPEH SLIDERS
A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together.
Provided by tschieggm
Categories Main Dishes Sandwich Recipes
Time 52m
Yield 18
Number Of Ingredients 10
Steps:
- Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
- Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
- Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
- Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 37.9 g, Cholesterol 7.4 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 1257.2 mg, Sugar 1.4 g
BUFFALO CUCUMBER TEMPEH SANDWICH
I adore the recipe for Buffalo Cucumbers in Lucky Peach Presents Power Vegetables. I pine for the discontinued Spicy TLC Sandwich from The Higher Taste in Portland, Oregon. In fact, I love both of these wonderful foods so much that I decided to throw them together. The result? Some serious umami oomph!
Provided by leahfranklin
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
- Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
- Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
- Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
- Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
- Tip: You can use the leftover garlic oil in other recipes.
Nutrition Facts : Calories 1360.1, Fat 125.5, SaturatedFat 20.2, Cholesterol 12.7, Sodium 1213.6, Carbohydrate 42.2, Fiber 3.6, Sugar 7.2, Protein 26
BBQ TEMPEH BANH MI
You'll be down for Meatless Monday when you taste the flavors going on in this BBQ tempeh banh mi sandwich!
Provided by Lauren Toyota
Categories Main Course
Time 40m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Slice tempeh into quarters (4 slices). Whisk together your favorite bbq sauce with 1/4 cup water, and marinate tempeh in the mixture for 20 minutes in the fridge.
- Toss together shredded cabbage and carrot in a bowl. Add minced garlic, cumin seeds, ground mustard, sea salt, ground black pepper, rice vinegar and hot water and combine until well mixed and the cabbage and carrot are submerged. Refrigerate until ready to assemble sandwiches.
- Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices half way through baking time and using extra marinade to baste them once or twice.
- Prepare the baguette/buns by spreading 1 tablespoon of vegan mayonnaise on the inside of each side of the bun.
- Shake excess liquid off of the pickled cabbage and carrot, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber, cilantro, and pickled jalapénos.
GRILLED TEMPEH SANDWICHES FROM DR. WEIL
From the book "8 Weeks to Optimal Health". I have not made it yet. Posting for safekeeping. Dr Weil says: "Tempeh is a fermented-soybean product, a staple food of Indonesia, with a meaty texture and a bland flavor. You will find packages of it refrigerated or frozen in health-food stores." ETA: Well I tried it. I would say it is for die-hard tempeh fans. I had never tried it before and I will try it another way but probably not this way again.
Provided by Chef Tweaker
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw tempeh if frozen. The 8 oz packages that I got were a square shape just the size of a loaf of bread. Cut each cake thru the middle (so it is two thinner pieces but the same size square) using a sharp knife. If you get a 1 pound section and it is rectangular you will want to cut it crosswise first.
- Marinate the tempeh slices in the combined marinade at least 1 hour at room temperature or 3 hours in the refrigerator.
- Drain the tempeh and grill or broil until well browned. I used a Foreman grill and I think it took about 7 minutes.
- Make sandwiches of it on toasted bread with lettuce, tomato and your favorite spread.
Nutrition Facts : Calories 535.1, Fat 27.6, SaturatedFat 4.8, Sodium 271.1, Carbohydrate 40.4, Fiber 2.1, Sugar 3.6, Protein 25.5
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- Whisk together the melted butter, hot sauce, smoked paprika, garlic powder, and salt. Set the buffalo sauce aside. The sauce may thicken as the butter cools, but it can be heated through again just before use to smooth it out.
- Add the coleslaw mix to a large bowl, then pour the ranch dressing over top. Stir until the shredded cabbage and carrots are coated in dressing, then refrigerate until you're ready to build the sandwiches.
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From liveeatlearn.com
Cuisine AmericanTotal Time 35 minsCategory Main Dishes, Sandwiches And WrapsCalories 526 per serving
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