Vegan Buffalo Wings
■ 1 8 oz package of tempeh
■ 1/3 c milk (may need more, I use Almond Milk)
■ 1/3 c flour (may need more, I use Whole Wheat flour)
■ 1/2 t salt (I use pink Himalayan salt)
■ 2 t thyme
■ 1 t paprika
■ fresh ground pepper, to taste
■ 1/2 t garlic powder
■ 2/3 c breadcrumbs (may need more)
Sauce:
■ 4 T margarine, melted (coconut oil can be mixed with this to use less margarine, I use Earth Balance)
■ 2 1/2 T hot sauce (Cholula is my go-to hot sauce for this)
■ 4 T ketchup
■ 2 T agave nectar
Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Steam tempeh for about fifteen minutes or until tempeh is softened. Remove tempeh from steamer. Allow the tempeh to cool enough that you can handle it.
While the tempeh is cooling, make the sauce. In a large pot, combine all of the sauce ingredients and set aside.
Preheat your oven to 400 degrees.
Make your assembly line for the wings. Put your milk in the first bowl, your flour and spices in the second, and your breadcrumbs in the third. At the end of the line, have a greased baking sheet waiting.
Hopefully by now, the tempeh is cool enough to handle. Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.
Bake in the oven for twenty minutes, flipping half way through. After the twenty minutes is up, toss tempeh in sauce coating all pieces as evenly as possible. Now, devour those little triangles of heaven! As always, serve with a green vegetable.
