I’d seen recipes online for vegan “Buffalo Wings,” combining all sorts of different ingredients and preparing them in myriad ways. And they always just seemed too complicated – or maybe it was just me?
Seeking a super-healthy and easy version, I ignored all convention and marinated sliced tempeh in Trappey’s Bull Sauce over night, turning the tempeh now and then in order to assure all the pieces soaked up the sauce.
I then heated my oven on 400, rolled the tempeh pieces in panko bread crumbs, and baked the tempeh until the coating looked crispy and brown.
There. Super quick “wings.”
This isn’t the prettiest picture – but the wings were good for a first attempt. I whipped up “ranch” dip with Veganaise, garlic and onion powder, and dried parsley. Coated the wings with more bull sauce for extra dippiness.
Result? A pretty passable “chicken” substitute, definitely a good way to satisfy the spicy, salty, crunchy cravings I get every now and then!