Buffalo Tempeh Nuggets with Homemade Ranch Recipe
by Analiese Trimber
- Baking sheet
- Parchment paper
- ⅓ cup + ¼ cup Vegan buffalo sauce
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 1 tsp Garlic powder
- ½ cup Gluten-free breadcrumbs
- ½ cup Plain unsweetened yogurt
- 2 tbsp Fresh dill
- 1 tbsp Lemon juice
- 1 tbsp Green onion, chopped (optional)
- 10 Carrot sticks (optional)
- 10 Celery sticks (optional)
- 1Combine buffalo sauce, ½ tsp salt, pepper, and ½ tsp garlic powder in a bowl.·Preheat oven to 375℉ and line a baking sheet with parchment paper.
- 2Cut tempeh into squares. Place in buffalo sauce mixture and coat all pieces. Let marinate for 10-15 minutes.
- 3Dip coated tempeh in breadcrumbs. Transfer to baking sheet and bake for 15-20 minutes, or until crispy, flipping halfway through.
- 4In a bowl, whisk together yogurt, fresh dill, lemon juice, ½ tsp salt, and ½ tsp garlic powder.
- 5Add ¼ cup buffalo sauce to a clean bowl. Toss tempeh nuggets in sauce.·Serve with ranch dipping sauce, and optional carrots and celery sticks.
Wing Wednesday, Vegan Edition
Vegans, rejoice! This buffalo tempeh nuggets with homemade ranch dip recipe is meaty and tastes eerily similar to the real deal. Gone are the days of feeling left out of Wing Wednesday just because you don’t consume animal products. Plus, participating in this delicious day of the week couldn’t be easier! All you need are 35 minutes and 8 ingredients to bring these tasty nuggets to life. This recipe makes the perfect amount for two people, and has 339 calories, 32 grams carbohydrates, 19 grams fat and 6 grams of plant-based protein per serving.
Not familiar with tempeh? One could call it tofu’s edgier, meatier cousin. Both plant-based proteins are made from soy; a key difference is that the soy in tempeh is fermented, which provides some nutritious benefits. In addition to containing a high amount of protein, tempeh has been known to decrease cholesterol levels and contribute to heart health. It also contains prebiotics, which are considered food for probiotics; both of which together contribute to a well-balanced microbiome in the gut.
The cherry on top of these delicious buffalo tempeh nuggets is our homemade ranch dip. Made with unsweetened plain yogurt, fresh dill, salt, and garlic powder, this homemade dressing is extremely simple to whip up. If you follow a plant-based meal plan, make sure to look for a plain vegan or dairy-free yogurt with the least amount of sugar so your dip tastes as savory as possible. You’ll be shocked how easy it is to make vegan ranch dressing right in your own home!
While this buffalo tempeh nuggets with homemade ranch recipe makes two servings, you can easily keep both for yourself! To keep your buffalo nuggets crispy when reheating, pop them in the broiler for a few minutes, or in the air fryer if you have one. Serve with carrot and celery sticks for the full restaurant effect!