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!
Check out the Kickstarter here!
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.
Tempeh and Pumpkin Bread Stuffing
Buffalo Tempeh and Spinach Rice Wraps.
Buffalo Tempeh Ranch Sandwich
Ingredients
- 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
Celery ranch
- 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
Instructions
- 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.
Notes
Nutrition
Shared at VVP this week.
Caitlin says
October 8, 2014 at 3:04 pmthis is what i’m talking about!! i have never tried tempeh, since i don’t eat soy products, but i would totally jump on the hempeh train! i love the way you utilized it, too. buffalo+ranch=heaven.
Richa says
October 12, 2014 at 11:14 pmi love the ease of Tempeh. such a filling meal. the black bean and black eyed pea tempeh are amazing!
Emma says
October 8, 2014 at 3:37 pmHow cool to have soy-free tempeh available to you! Even the regular soy kind isn’t all that easy to find here. Your sandwich looks perfect.
Richa says
October 12, 2014 at 11:14 pmoh no. hopefully somone will start it up there soon too!
Ellen Lederman says
October 8, 2014 at 6:24 pmMy mouth is watering! Now that the weather is getting cooler, I’m craving substantial, comfort foods like a good hearty sandwich. Yum!
When I clicked on the link for the tempeh, my heart sunk because I saw it was based out of Asheville, NC….and I knew metro Atlanta wouldn’t be cool enough to carry it…but we do have Whole Foods and they do carry it, so life is good!
Richa says
October 12, 2014 at 11:15 pmGreat!
Carmella says
October 9, 2014 at 3:48 pmOh my! I am amazed by this recipe!
Richa says
October 12, 2014 at 11:15 pmThanks Carmelia!
Gail says
October 18, 2014 at 3:12 pmThis was great, but the picture was kind of deceptive. There is no way to get your mouth around all of that with out the sandwich self-destructing. With my leftover half I’m going to slice it on a diagonal and consider 1/4 of the total recipe as more than enough for a sandwich.
Richa says
October 18, 2014 at 3:15 pmAwesome! the recipe is for 2 sandwiches. sorry i should mention that. It also depend son the tempeh. some tempeh brands are very thick like 1/2 inch while others are 1/4 inch, so you can use 1 patty, or 2 patties or slice a thicker patty and use half and so on. 🙂
Emily says
July 1, 2015 at 8:06 pmFantastic idea! I am digging the Tempeh and the buffalo sauce!
Diane says
January 3, 2016 at 1:44 pmHow can I make the black bean tempeh sandwich when I cannot get black bean tempeh because it is only diateibuted in the south? Any ideas how to make black bean tempeh?
Richa says
January 3, 2016 at 1:46 pmyou can use regular tempeh or make your own tempeh using cultures and other beans. http://www.thekitchn.com/how-to-make-tempeh-cooking-lessons-from-the-kitchn-202369
Susan says
July 7, 2020 at 6:03 pmLove this recipe, especially since no marinade or pre steaming. My husband and I have been vegan few years and find your site our favorite. We both appreciate your creativity and how you offer subs so we can make each recipe our own. Learning to use and enjoy Indian flavor combinations. Cannot decide between your two cookbook, library has one on hold, can’t wait to receive it, to help me choose! Thankyou