dinner, recipes

Faux Indoor BBQ: Buffalo Tempeh n’ Vegan Slaw

After a hot sticky Saturday afternoon, the smell of smoking charcoal seems to engulf the city of Toronto. One can’t help but picture all the deliciously marinated grilled goodies cookin up behind the fences and hedges on these city streets. And yet here I am…FAMISHED…with a second floor walk-up and not a patio in sight.

BUT…does that get this gal down? No way. I cooked up my own BBQ inspired goodiez using whatever I had kicking around. Here’s what I came up with:

Buffalo Tempeh

Ingredients:

  • 1 block tempeh
  • Veggie Broth
  • A few dashes of Soy Sauce
  • 1/4 cup Buffalo Wing Sauce (I used Frank’s but make sure you do NOT use the regular hot sauce, look for Frank’s wing sauce instead. It looks similar but is more tasty/less spicy) OR DIY Smokey BBQ Sauce
  • 1 tbsp earth balance or margarine
  • 1 diced shallot or 1/4 cup diced yellow onion
  • 2 cloves of garlic, minced

Instructions:

  1. Prepare tempeh by boiling it in broth and soy sauce for approx. 10 minutes.
  2. Transfer to a shallow baking dish and toss together with hot sauce, earth balance, onion and garlic.
  3. Bake for 400 degrees for 30 minutes, turning over halfway through. If you like, broil the last 5 minutes for a crispier final product.
Simple Vegan Coleslaw
Ingredients:
  • 1 small package of prepared shredded coleslaw mix (I used Our Compliments broccoli slaw)
  • 1/2 package silken tofu
  • 1/4 cup vinegar
  • 1/4 cup almond breeze
  • 2 tbsp dijon mustard
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp dried onion flakes
  • a few dashes of hot sauce
  • 2 tsp agave, honey (for non-vegans) or a pinch of stevia
  • salt and pepper to taste
Puree all ingredients together in a blender or food processor until smooth. Taste and adjust seasoning as needed. It should be creamy, tangy and just a little sweet. Add to the bottom of a large bowl, freezer bag or mason jar.  Pour in coleslaw mix. Stir or shake vigorously until well combined, adding more almond milk if needed. Allow to sit in the refrigerator for at least an hour or overnight before serving.
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3 Comments

  • Reply Duncan MacLellan July 12, 2011 at 3:41 pm

    HMMMMMMM. not sure I can get on board with this one. Sorry Rose.

    • Reply the healthy hipster July 12, 2011 at 5:02 pm

      Dont you believe veggie folk deserve to revel in the glory of buffalo wing sauce too? Im an equal opportunity snacker!

  • Reply Roxy McCann February 19, 2014 at 11:49 am

    yummy – thanks!

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