Ganna Brych
University of Connecticut
School of Medicine
One of my favorite cheat night meals actually came into my life when I was visiting my boyfriend’s extended family for the first time in Salt Lake City. To this day we still send each other pictures in the group chat every time we recreate it. It’s not only super delicious and made with pretty simple ingredients, but you also end up with plenty of leftovers that can be put on other things like salads! I also opt to not add celery to the dish, but that’s just based on personal preference!
Ingredients
5 oz celery
1 granny smith apple
1 scallion
½ cup Frank’s Red Hot
3 tbsp vegan butter
Parchment paper
8 oz tempeh
¼ cup vegan mayonnaise
⅛ tsp garlic powder
⅛ tsp onion powder
½ tsp dried parsley
2 tbsp soy milk
1 tbsp + ½ tsp apple cider vinegar
6 corn tortillas
1 tbsp olive oil
Salt and pepper
Directions
Preheat the oven to 375°F.
Marinate tempeh
In a small saucepan over medium heat, add the Frank’s Red Hot and vegan butter.
Whisk until butter is melted, add a pinch of salt, and remove the buffalo sauce from heat.
Line a baking sheet with parchment paper.
Slice tempeh lengthwise into thin strips (¼ inch thick) and lay on parchment.
Pour the sauce over the tempeh, sprinkle with salt and pepper, and let marinate for 10 minutes.
Make ranch crema
Whisk together vegan mayonnaise, garlic powder, onion powder, dried parsley, soy milk, and ½ tsp of the apple cider vinegar.
Season with salt and pepper.
Put in the refrigerator until ready to use.
Whisk, season with salt and pepper and set crema aside in the refrigerator.
Bake tempeh
Place the marinated buffalo tempeh in the oven and bake ~ 20 min until lightly browned and a little crispy.
Wrap the corn tortillas in foil and set aside.
Make slaw
Thinly slice the celery stalk and scallion and add to the small bowl.
Cut half of the apple into thin ¼-inch sticks.
Add the sliced apple to the bowl with 1 tbsp olive oil and the remaining 1 tbsp apple cider vinegar.
Season slaw with salt and pepper and toss well.
Make tacos!
Place corn tortillas in the oven for 5 minutes to warm.
Combine tortilla, buffalo tempeh and slaw.
Top with ranch cream and enjoy!
Comments