This weeks recipe came from a friend who uses a vegan food service, Purple Carrot. They have some great recipes!! I changed it quite a bit so it's a little different, super delicious though! Trying to stay on the topic of quick, easy and yummy. I'm beginning to think that anything you add buffalo sauce to instantly becomes scrumptious, I'm still testing this concept so I'll let you know.
For anyone that's never worked with tempeh before, don't worry, super easy to work with. In the pictures you'll see I used iceberg lettuce for the taco part, big mistake! This turned out to be very messy because of the water content in the lettuce so definitely use romaine instead. What ever you like as far as the taco part goes! In the original recipe they used corn tortillas. We tried both and they were equally tasty!
WHAT YOU WILL NEED
FOR THE BUFFALO TEMPEH
1 8oz package of tempeh
½ cup of Frank's Red Hot
2 tbsp of coconut oil
FOR THE RANCH DRESSING
½ cup of vegan mayo
¼ tsp of garlic powder
¼ tsp of onion powder
½ tsp of dried parsley
½ tsp of apple cider vinegar
FOR THE SLAW
½ cup of red cabbage shredded
½ of a apple thinly sliced in narrow strips
2 stalks of celery thinly sliced in narrow strips
3 green onions thinly sliced
1 tbsp olive oil
1tbsp apple cider vinegar
salt and pepper to taste
Lettuce or corn tortilla for taco shells. This recipe makes about 6.
WHAT DO YOU DO?
Preheat oven to 375 degrees. Prep the veggies for the slaw and set aside.
In a small sauce pan on medium heat add Frank's Red Hot and the coconut oil. Whisk until melted. Line a baking sheet with parchment paper. Slice the tempeh lengthwise into ¼ inch strips and place on the parchment paper. Pour the buffalo sauce over the tempeh and let marinate while you prepare ranch dressing.
In a small bowl mix together the vegan mayo, garlic and onion powder, parsley, and apple cider vinegar. Set aside in the fridge.
Place the buffalo tempeh in the oven and bake for 20 minutes or until slightly crispy and lightly browned.
Prepare the slaw by adding olive oil, apple cider vinegar, and salt and pepper to taste. Mix well and set aside.
Time to build your taco!
Take a piece of lettuce or corn tortilla. Add the buffalo tempeh and top with some of the slaw. Drizzle with some creamy ranch and your ready to munch!
As far as the other half of the apple, this of course went to my loyal helper Daisy and her brother Max! Why else would you stand in the kitchen for that long?
Take care of you!