Buffalo Tempeh Salad

I've been trying to eat more salad over the last few weeks. They have had great sales on bagged salad and I'm taking advantage of that! I have 3 packages of tempeh in the freezer so I decided to find a salad online that I could use these ingredients. This was really good, the tempeh is super flavorful and I hope you'll give it try while the weather is still warm. I would double the Ranch dressing  since this is supposed to serve 4 but we used all the dressing on 2 salads. 

Vegan Ranch:

• 1/4 cup vegan mayo
• 1/4 cup non-dairy, unsweet yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Mix all the ranch ingredients in a bowl. Stir well to combine. Taste and adjust seasonings as needed. Refrigerate until ready to use.

The Salad:

• 1 small head romaine, chopped
• 6 ounces cherry tomatoes, quartered
• 1 cup shredded coleslaw mix (I used one that was red and white cabbage)
• 1 large carrot, shredded
• 3 green onions, sliced
• 1/4 of a large red onion, sliced
• 2 tablespoons cilantro, roughly chopped
• 1 avocado, cubed

Buffalo Tempeh:

• 8 ounces tempeh cubed into 24-28 bite sized pieces
• 2 tablespoons aquafaba
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/3 cup buffalo sauce

Bring a small pan of water to a boil. Add the cubed tempeh and boil for 5 minutes. Drain and set aside.

Add the aquafaba, garlic powder, smoked paprika and black pepper to a bowl. Whisk to combine.

Be sure your tempeh is mostly dry.

Add the tempeh to the mixture you made and toss to coat. 

Add the tempeh to a skillet and brown a few minutes on all sides. Add the buffalo sauce and toss until it starts to caramelize on the tempeh. Remove from the heat.

To a large bowl add the romaine, coleslaw mix, carrots and red onion.

Add about 3/4 of the ranch. 

Toss to combine the salad and dressing.

Build your salad. I used the salad mix and topped with the tempeh and the remaining veggies. Serve with the extra ranch on the side.

Enjoy!!!

Buffalo Cauliflower & Chickpea Casserole (WFPBNO)

I've seen a few of these casseroles on line and wanted to make one that was whole food plant based no oil. This turned out so delicious. We have leftovers for the week. I also made a compliant ranch to drizzle over before serving and forgot to use it!!! So, there will be plenty for those leftovers! This would be about 6 servings but you could cut the recipe in half easily. The rice cooked perfect in the sauce. Served with homegrown collards and pepper sauce.

• 2 cups vegetable stock (low-sodium preferred)
• 1/2 cup buffalo hot sauce
• 1/4 cup nutritional yeast
• 1/2 tablespoon onion powder
• 1 rib celery, thinly sliced
• 1 can chickpeas, drained
• 2 cups cauliflower, chopped into bite-sized florets
• 1 cup uncooked brown rice
• 2 tablespoons minced garlic
• your favorite ranch dressing for garnish

Mix the vegetable broth, buffalo sauce, nutritional yeast and onion powder together in a medium pot and bring to a boil over medium high heat.

While that is heating up add the chickpeas to a 8-1/2 x 11 casserole dish.

Sprinkle cauliflower and celery over the chickpeas.

Add uncooked rice to the top.

Preheat oven to 400F. Once the sauce is bubbling remove from heat and add the garlic. 

Stir well.

Using a ladle pour the liquid over the casserole. If any rice is not submerged use the ladle and gently push down so that everything is wet. Cover with parchment paper and then aluminum foil.

Bake for 60 minutes on the middle rack of the oven. Remove from oven and carefully uncover.

Garnish with green onions and be like me and forget the ranch dressing. Store leftovers in frig for up to a week. This can be reheated in the oven, toaster oven or microwave.

Enjoy!!!!

Buffalo Broccoli (WFPBNO)

I made this to serve with mac and cheese for dinner the other night. It would also be a delicious appetizer. Fresh broccoli dipped in a batter and then panko and baked until crispy, then coated with Frank's Buffalo sauce. Oh my goodness, so yummy! You could also do this with cauliflower for a wonder meal. Just look at that deliciousness. 

• 1 head broccoli, cut into florets
• 1 cup non-dairy milk, unsweetened, I used almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 2 cups Panko bread crumbs, vegan
• Frank's Buffalo Sauce

Chop the broccoli into bite sized florets. Preheat oven to 425F.

Measure milk and add vinegar and give it a stir. Let sit to thicken for a minute.

In a medium sized mixing bowl, stir in flour, cornstarch and salt. 

Add the milk/vinegar mixture to the bowl and whisk to create a wet batter.

In a separate medium bowl add the panko.

Now dip each floret in the batter, let excess drip off and then roll in panko. Add to a parchment lined baking dish. Give each piece a little space

Bake for 15-20 minutes until nice and crispy. You may want to flip them half way through cooking.

Transfer to a serving bowl.

Add the buffalo sauce and give it a toss. Serve immediately as the sauce will get soaked up by the breading and it will become a little soggy. But still delicious.

I served these with homemade mac and cheese for dinner.

Enjoy!