Buffalo Tempeh Burger
WHAT YOU NEED
8oz of tempeh, cut in half then through the middle into four thin planks
Romaine lettuce, cut into 2 or 3 inch pieces
For the Buffalo Sauce*
2/3 cup of Franks hot pepper sauce
1/2 cup of Earth Balance or canola oil
1 1/2 tbsp white vinegar
1/4 tsp vegan worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Salt to taste (you won’t need much if you use Earth balance)
For the Cilantro Ranch Dressing*
1 1/4 cup vegan mayo (I used Just Mayo)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
3 tsp finely minced cilantro
3/4 cup unsweetened soy or almond milk
WHAT YOU DO
For the Buffalo Sauce
Mix everything together in a small sauce pan over medium heat. Stir with a whisk till the sauce just begins to bubble. Remove from the heat, check for salt, and set aside.
For the Cilantro Ranch Dressing
Mix everything together with a whisk. Add the soy or almond milk a bit at a time until you get the desired consistency.
Putting it All Together
Toast your buns on a pan or griddle.
Heat a pan or griddle over a medium to medium high flame and add a little canola oil.
Once the oil is hot, add the tempeh. Cook the tempeh for around 3 minutes on each side.
When the tempeh has cooked, our a little of the buffalo sauce on top of each tempeh plank. Flip the tempeh over and add more sauce. Do this a couple of times, allowing the tempeh to cook in the sauce for a minute or so on each side.
Spread some of the ranch on the bottom bun. Add some onions and cilantro. Add the lettuce. Add two tempeh planks with a little ranch in between. Then top with more ranch and onions and cilantro and the top of the bun.
(*The buffalo sauce was adapted from Chef John’s recipe and the ranch dressing was adapted from a recipe in The Native Foods Restaurant Cookbook.)