Block
Buffalo Tempeh Sandwich
Sandwich · Soy-free
Ingredients
- black bean tempeh
- 48 oz
- water
- 6 cup
- blackening spice
- 12 tsp
- oil
- 6 tsp
- sriracha sauce
- 6 tbsp
- hot sauce
- 12 tsp
- vinegar
- 3 tsp
- cashew ground
- 3 cup
- almond milk
- 4 1/2 cup
- flour
- 12 tbsp
- salt
- 4 tsp
- apple cider vinegar
- 3 tsp
- olive oil
- 6 tbsp
- black pepper
- to taste
- ranch seasoning
- 6 tsp
- celery seeds
- 3 tsp
- bread
- 12 slices
- lettuce
- as needed
- tomato sliced
- as needed
Method
- 01Slice tempeh into 2 patties. Place in a large skillet with water and blackening spice.
- 02Cook on medium heat for 14 to 17 minutes until water is gone, flipping halfway.16 min
- 03Add oil and toss to coat. Continue cooking at medium heat until edges crisp.
- 04Add sriracha, hot sauce, and vinegar. Toss to coat and cook a few seconds.
- 05Blend cashew, almond milk, flour, salt, apple cider vinegar, olive oil, black pepper, ranch seasoning, and celery seeds until smooth. Taste and adjust.
- 06Layer tempeh patties on bread with lettuce, tomato, and celery ranch. Serve.