A splendid appetizer for recreation days or parties! Serve with vegan ranch or blue cheese dressing.
INGREDIENTS:
- 1/2 cup unsweetened plant milk, or water
- 1/2 cup breadcrumbs
- 1/2 cup buffalo sauce (such as Frank's Red Hot)
- 1 tbsp melted vegan butter (optional)
- 1/2 cup flour of choice (I recommend brown rice or chickpea flour as gluten-free options)
- 1/2 teaspoon garlic powder
- 1 package package tempeh (or sub tofu, seitan, etc.)
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika or chili powder
- pinch of salt and pepper
INSTRUCTIONS:
- cut tempeh into strips or cubes.
- Steam tempeh for 15 minutes. This step is optional; I assume it improves the texture and flavor and forestalls it from drying out in later steps.
- integrate flour and spices. add in liquid regularly till a medium-consistency batter is finished; it should be thick sufficient to stick to the tempeh and not drip off. you can want greater or less liquid depending at the sort of flour you use.
- Dip tempeh into the batter and then coat generously with breadcrumbs.
- arrange tempeh in a single layer to your air fryer basket or on a covered baking tray. Air-fry for 15 minutes at four hundred°F or bake for half-hour in a preheated four hundred°F oven. (If subbing in tofu, you may need to feature a further five-10 minutes as tofu has extra moisture.)
- combine buffalo sauce and elective vegan butter. Dip breaded tempeh into this combination and go back to air fryer for 5 extra minutes, or to oven for 10 additional mins of cooking.
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