Buffalo Tempeh Sandwich

So, I have looked everywhere for the perfect buffalo tempeh sandwich. The Wild Cow in Nashville makes wonderful versions of this sandwich, but I really wanted to be able to do this at home. There are a number of ways one can do their tempeh.  I prefer it marinaded and baked (remember to bake well).  But, some people marinade and then crust the tempeh.  The crust is an additional step and very easy to do.  Forgive that there are no measurements for the marinade, that is just how I do.

Buffalo TempehIngredients

hot sauce of your choice (everyone loves Franks, but I like good, old fashioned, Sriracha–but, be careful for preservatives)
olive or grapeseed oil (about 1T, maximum)
cayenne pepper (if desired)

panko flakes, cornbread crumbs, whole grain unsweetened cereal of your choice

Ranch dressing:
1 1/2 cup vegenaise or vegan mayonnaise
1/4 cup soy milk
1 tsp garlic powder
1/4 tsp salt
1 tsp onion powder
1/4 tsp black pepper
2 tsp parsley
1 tbsp cider vinegar
1/2 tsp fresh chopped dill or 1/4 tsp dried dill

Additional sandwich fixens:
vegan sandwich rolls
romaine lettuce
sliced tomato


Pre-heat the oven to 375 degrees.

Cut the tempeh in 1.5-2 inch strips. Combine the hot sauce, garlic, and cayenne (if you desire) and whisk in the olive oil until creamy. You can always add more cayenne at the end or add it to your breadcrumbs.*  Put the tempeh in a plastic bag or bowl and pour over the marinade. Marinade for no less than 15 minutes but no more than an hour.

If not using pre-processed crumbs, put cereal into a plastic bag and pound or into a food processor and pulse until a fine crumb consistency.

Combine all of the ranch ingredients and whisk until thick or blend in a blender for 15 to 60 seconds.

If crusting your tempeh, roll them in the crumbs until covered.  Line a cookie sheet with parchment paper and lay out the tempeh with an inch or more border around each. Save the marinade. If you are not adding breading, alternatively you can grill the tempeh until browned. Cook the tempeh for 15 or more minutes, until edges are golden and the marinade is baked in.  Brush reserve marinade over the tempeh when it comes out of the oven for a little extra umph.

Construct the sandwich!

*I make a variety of heats by marinading in the same marinade without cayenne, and then adding the cayenne to 1/2 of the breadcrumbs.


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