Tempeh blackened with spices then tossed in hot Buffalo sauce and served with Celery Ranch. Makes 2 or more sandwiches depending on the size of the Tempeh block
People, things are about to change in the plant based world. Soy-free Tempeh! and Soy-free Hempeh! Make this Buffalo Tempeh Sandwich with nutritionally dense Tempeh.
Smiling Hara Tempeh is based in the South East and have soy-free Black Bean and black eyed Pea Tempeh that are available in South-east states. Their kickstarter, that launched yesterday is help them start up Hempeh, which is soy-free Black bean and Split Pea Tempeh fortified with Hemp seeds! The Kickstarter will help with launching, distributing and eventually reaching national coverage!
From their Kickstarter.. “Soy-free tempeh does not exist on the national market, and we are very excited to be the first to offer a highly digestible soy-free protein alternative called HEMPEH–soy-free tempeh, fortified with hemp seeds!
Using organic hemp seeds and beans purchased from our friends at Growing Warriors, an organization that trains veterans to grow their own food, we plan to make two varieties of HEMPEH available across the Southeast and beyond–Black Bean HEMPEH and Yellow Split Pea HEMPEH–all organic and non-gmo.
HEMPEH is an extremely digestible source of protein that’s vegan and gluten-free! Tempeh is a superfood with trace minerals, antioxidants, amino acids, iron, fiber, and cleansing qualities. By adding hemp to the beans tempeh gets EVEN BETTER, adding vitamins, heart-healthy omega 3 and 6 essential fats, and the rarely found Gamma Linolenic Acid (GLA).”
Meagan had sent me some Black Bean Tempeh a while back and I decided to whip up these Buffalo Tempeh Sandwiches with it. The Black bean tempeh is steamed with blackening spice, then coated in buffalo sauce and served with some celery ranch sauce.
Black Bean Tempeh is softer than the regular Soy Bean Tempeh. It also has a distinct Black Bean taste, which works well in burger or sandwich options but might need additional strOng flavors in stir fry or other uses. We used Black eyed Pea tempeh in a quick stir fry and it worked out well. Personally I don’t really have a problem with any Tempeh :). It is easiest protein option, works out great as a meat sub, is not chewy or weird like Tofu!, is whole food, unprocessed and always fills me up. And now with Soy-free options Tempeh is here to stay!
This Vegan Buffalo Tempeh Sandwich!!
More Tempeh recipes from the blog.
Buffalo Tempeh Ranch Sandwich
- 8 oz (226.8 g) pack of Black Bean Tempeh or other Tempeh
- 1 cup (250 ml) water
- 2 tsp blackening spice or 1/2 tsp each or ground coriander, cumin, thyme, paprika, garlic, onion and a generoush dash of black pepper and white pepper
- 1 tsp oil
- 1 Tbsp Sriracha sauce or to taste
- 2 tsp hot sauce or to taste
- 1/2 tsp (0.5 tsp) vinegar
- 1/2 cup (118.29 g) ground cashew
- 3/4 cup (187.5 ml) almond milk
- 2 Tbsp flour or 1 Tbsp arrowroot starch
- 2/3 tsp (0.67 tsp) salt
- 1/2 tsp (0.5 tsp) apple cider vinegar
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
- 1 tsp ranch seasoning or equal quantity of parsley, dill, thyme, garlic and onion
- 1/2 tsp (0.5 tsp) celery seeds
- Slice the Tempeh to make 2 patties. Place the patties in a large skillet with a cup of water and blackening spice. Cook on medium heat for 14 to 17 minutes or until all the water is gone. Flip the patties mid way.
- Add oil and toss to coat. Continue to cook at medium heat until some of the edges are crisp. Add the Sriracha, hot sauce and vinegar. Toss to coat and cook for a few seconds so the sauce heats up.
- Place on sandwich, layer with greens/lettuce, tomato, celery ranch and serve. Make 2 sandwiches.
- For Celery ranch, blend everything under celery ranch until smooth. Taste and adjust flavors and use.
Shared at VVP this week.