Name: Tempeh Buffalo “Wings”
Yield: 4
Ingredients: 1/2 c. 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 -; Freshly ground black pepper -; 2 (8-ounce) blocks tempeh -; 2 tbsp. safflower or vegetable oil, plus more for grill -; 1/2 c. hot sauce (Frank's preferred) -; 1/2 c. vegan butter -; 1 tbsp. light agave syrup -; 4 celery stalks, cut into sticks, for serving -

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Ingredients for - Tempeh Buffalo “Wings”

1. 1/2 c. vegan mayonnaise -

2. 2 tbsp. chopped fresh dill -

3. 1 tbsp. unsweetened almond milk, plus more if needed -

4. 1 tbsp. apple cider vinegar -

5. 1/4 tsp. garlic powder -

6. 1/4 tsp. onion powder -

7. Large pinch sweet paprika -

8. Kosher salt -

9. Freshly ground black pepper -

10. 2 (8-ounce) blocks tempeh -

11. 2 tbsp. safflower or vegetable oil, plus more for grill -

12. 1/2 c. hot sauce (Frank's preferred) -

13. 1/2 c. vegan butter -

14. 1 tbsp. light agave syrup -

15. 4 celery stalks, cut into sticks, for serving -

How to cook deliciously - Tempeh Buffalo “Wings”

1. Stage

Make vegan ranch: In a medium bowl, whisk together all ingredients until evenly combined. If mixture is too thick, thin to dippable dressing consistency with a few drops more almond milk or water. Season with salt and pepper. Refrigerate in an airtight container until ready to use. NOTE: Ranch Dressing can be made up to a week ahead.

2. Stage

Make tempeh wings: Cut each block of tempeh crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Fill bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place saucepan over medium-high heat and bring to a simmer. Once simmering, carefully arrange tempeh pieces in an even layer in steamer basket. Cover, reduce heat to medium, and steam 15 minutes.

3. Stage

Using tongs, transfer tempeh to a medium bowl and toss with oil.

4. Stage

Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and agave syrup and bring to a simmer. Cook, whisking occasionally, until mixture slightly reduced, about 6 minutes. Transfer to a large heatproof bowl; keep warm.

5. Stage

Preheat a grill or grill pan to medium-high and lightly oil grates. Add steamed tempeh and cook, turning a few times, until golden all over, about 6 minutes. Transfer tempeh directly to bowl with buffalo sauce and toss to coat. Serve tempeh on a platter with celery and ranch for dipping.