Tuesday, November 29, 2011

Buffalo Tempeh Wings/Zucchini Sticks

I decided to be a bit crazy and try out a new recipe for Tim.  I like to take his favorite foods and find a vegan version of them, just like when I make him vegan Eggs Benedict.  Another one of his favorites dishes are buffalo wings, so I searched out a recipe and found this one to mimic. 

At the same time, I tried making some zucchini sticks because I had an extra one laying around.  The details on that are down below!  But in the meantime,

Buffalo Tempeh Wings
Ingredients
  • 1 package tempeh
  • 1/3c soy milk
  • 1/3c flour
  • 1/2 tsp salt
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • pepper to taste
  • 1c Italian season panko crumbs
  • Wing sauce
First, slice the tempeh into 10ish strips.  In the future, I would also slice these strips in half lengthways as well to make shorter "wings" to work with; they tended to tear in half while working with them post-boiling.

Then, you guessed it: boil the strips for 15 minutes, draining immediately and rinse with cold water.
Meanwhile, prepare 3 bowls for your dunking station.  In the first bowl, pour in the soy milk.
In the second, add the flour,
The salt,
The thyme,
The paprika,
And the garlic powder.
Mix together!
In the last bowl, pour in the panko crumbs.
After the tempeh is done boiling, drain immediately and rinse with cold water.  Start dunking the pieces one by one through the soy milk, then the flour mixture, then the panko crumbs.



Place all the strips on a baking sheet and mist with cooking spray- I use 100% olive oil spray.  Bake at 400 degrees for 10 minutes on each side.
Because I was afraid that the "wings" would be too fragile to toss with the sauce, I just smeared some on a place, added the wings, and then poured more sauce on top.  The "wings" seemed to absorb the sauce really well, and we could have used a lot more than we did. 


They were a little too spicy for my taste, but Tim sure seemed to enjoy them!  I really loved the "fried" tempeh with another sauce instead!!  Delish!

Meanwhile, I also prepared zucchini sticks.  An hour before starting the tempeh wings, I sliced the zucchini into 27 strips.

Then I put them in a strainer and sprinkled a little salt on them to draw out the moisture.
I was very surprised to see that it actually works!  See the beads of liquid?
Wash the strips off to get rid of the salt, then pat dry.
The rest of the process is identical to the tempeh above- just dunk in each bowl and bake.  I did 400 degrees for 15 minutes on each side.
They were delicious!! I dipped then in spicy mustard, along with a couple leftover tempeh pieces that didn't get wing sauced. 

Yum!

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