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Tempeh Buffalo Wings

A recent visit to Champs Family Bakery led me to digging this old recipe out from the vault.

After my first encounter with vegan soy drumsticks, it became quite an unhealthy obsession. Sure I’d choose these over their meaty counterparts any day, but trying to limit my intake of processed foods, I was determined to find a healthier alternative to the soy. After some recipe research and experimentation with different foods, I found my new favorite use for tempeh.

This is one of my favorite recipes to make for a group of friends because there are so few ingredients and it always impresses. The chewy consistency of the tempeh makes for a great mock meat and the baked batter gives it that faux-fried texture. Not to say that I don’t continue to order the soy vegan drumstucks when I’m out indulging, but this easy recipe totally satisfies my craving for those deliciously messy wings.

1 package tempeh, cut into strips
1/2 C flour (any kind, including gluten-free)
1/2 C water
Nutritional Yeast
Frank’s Red Hot sauce (or your favorite brand)
Liquid Smoke

1. Preheat oven at 450 degrees. Combine water, flour, nutritional yeast, a dash of hot sauce, and salt until batter forms. Coat each strip of tempeh evenly in batter and place on greased baking sheet.

2. Bake at 450 degrees for 15 minutes or until golden brown. While baking, combine plenty of hot sauce with a bit of oil, a few drops of liquid smoke, and some salt.

3. Dip the battered tempeh strips in the hot sauce mixture and place back on baking sheet. Bake for another 5 minutes.

4. If you’re like me and like it hot, use the remaining hot sauce to pour all over your finished product 🙂

Pictured next to the tempeh wings is a raw creamy broccoli dip. Perfect for dipping!
tempeh wings

This recipe is adapted from

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