feelin saucy

You know, this healthy eating thing, it's all about balance.  90/10 or 80/20 or however you do it.  You have to allow for indulgences or you'll go nuts.  I did a crap ton of yoga and running this week, so I'm having WINGS.  (baked dairy free tempeh ones, but still)

Crispy Baked Tempeh Buffalo Wings

1 package (8oz) organic tempeh (i used the grainfree soy kind for this)

1/2 cup flour, season with 1/2 tsp salt and pepper

1 large egg (or flax egg if you roll that way)

1 cup panko

1 teaspoon garlic powder

1/2 teaspoon hot paprika

1/2 teaspoon dried thyme

1/2 teaspoon salt +fresh pepper

Sauce

1/2 cup Frank's red hot

2 tablespoons vegan butter

1. Preheat oven to 400.  Set up steaming method for tempeh.  I  just use a wide bottomed pan with a little water and tight lid for all my steaming, but if you use a bamboo basket or wire thingy go ahead and do that.

2. Slice tempeh into triangles with flat sides; slice the block in half, then half those squares into rectangles, then slice those rectangles corner to corner to make long "wingy" triangles.  Or, you know, just whatever shape you want cause who cares.

3. Place tempeh into steamer and cook for 15 minutes until tender and un-funky. (yes, this takes a lot of funk out)

4. While tempeh is steaming, take out three wide, shallow bowls and place flour + seasoning in one, egg in another and panko +herbs and spices in the last.  

5. When cool enough to handle, dip the tempeh slices from flour to egg to panko and place on greased cookie sheet or silpat.  Place inside preheated oven, bake for  10 minutes then flip and bake for additional 10-12 until crispy and browned.

6. While the baking is happening, heat your butter + frank's in a small saucepan over low heat until melted together.

7. When tempeh is out off the oven, move to a bowl and add in the sauce then shakeshakeshake to coat.  

I served this with a simple "ranchy" red cabbage slaw.  Just slice up half a cabbage real thin like, and to make it ranch, forego the seasoning packet and add about 1/2 cup mayo (vegan or homemade), 2 tablespoons of lemon juice, 1 tablespoon of rice vinegar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, lots fresh cracked pepper and some fresh dill +chives if you got em.  I make this in the morning so it's a little more tender by dinner time.  If you don't have the time for all this, you can use a more tender cabbage like nappa or even just some romaine lettuce sliced very thin.