Buffalo Tempeh Potstickers Recipe

Buffalo Tempeh Potstickers Recipe

Buffalo tempeh potstickers were one of two items I had on my mind for dinner a few days ago, with the other being the savory greek waffles I posted about yesterday.  On Facebook I posted a question about which to make but I knew deep down I was making the waffles first and the buffalo tempeh potstickers on New Year's Day.  It felt like a good way to ring in the New Year with a spicy kickstart. I have long been a fan of buffalo wings and when I decided to become a vegetarian it was the one thing I thought I would miss the most.  In actuality it was because every time I would smell that spicy aroma waft around me my glands would salivate.  Throw in the idea of that creamy blue cheese dressing and it was like a fireworks display in my mouth and I missed that.  That was until I found a buffalo tempeh recipe and the rest is history. Whenever a big football game is on I can be found preparing buffalo tempeh so the notion of buffalo tempeh potstickers was just a way to incorporate them in a different manner.  The beauty of cooking is the ability to be innovative in the kitchen and this combines the all-american buffalo wing with asian influence into a meal that satisfies my vegetarian ways. Next time you have the idea of having buffalo wings (say on Super Bowl Sunday) please remember this post and make some buffalo tempeh potstickers or just keep the tempeh whole (cut it into 8 triangles instead) and make them as buffalo tempeh 'wings.' Here is the recipe:

Buffalo Tempeh Potstickers

Ingredients: 1/3 block (76g) of tempeh (crumbled), 1 tbsp tamari sauce, 1 tbsp Frank's Hot Sauce (or your favorite hot sauce) + 2 Tbsp, 8 Wonton wrappers, 100g Carrots, 100g Celery, 1 Tbsp So Delicious Coconut Milk, 1 tsp Hidden Valley Ranch Dry Mix Servings: 1 Nutritional Information: 432 calories, 60g Carbs, 9g Fat, 26g Protein Direction:

  1. Marinade the crumbled tempeh in the tamari sauce, 1 Tbsp hot sauce and enough water to cover for 2-3 hours.
  2. Start your steamer before you prepare anything.
  3. Remove the tempeh from the refrigerator and pour all the liquid into a pre-heated pan.
  4. As the tempeh cooks cut up a portion of your carrots and celery into a small dice.  Set aside the rest for garnish.
  5. As the liquid reduces add in the remaining 2 Tbsp of hot sauce and allow to reduce fully.
  6. Remove the tempeh from the pan and place in a bowl with the chopped carrots and celery and allow to cool.  Approximately 5 minutes.
  7. Once the tempeh mixture has cooled spoon 1/2 tbsp into each wonton wrapper and seal.  To seal the wonton rub water along the edges and fold in half then press.
  8. Place the buffalo tempeh potstickers into the basket of your steamer.
  9. Once all are made (I ended up with 13 potstickers but the nutritional information is for 8) steam for 5-10 minutes to allow the wrappers to soften.
  10. While the wrappers are softening pre-heat a pan with a little bit of cooking spray and then place the wrappers in after they are done steaming.
  11. The buffalo tempeh potstickers will cook on each side for about 2-3 minutes or until a golden crust is formed.
  12. Serve the potstickers with the yogurt ranch side and extra hot sauce if needed.

These are the perfect finger food for game day or dinner mid-week.  The buffalo tempeh potstickers will provide a nice hint of heat in a small package so make sure to watch how much hot sauce you put on them if you are sensitive to spice. Thank you for reading! [gallery link="file" orderby="rand"]

Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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