[ad_1]
?Crispy buffalo style BBQ tempeh fingers with air fryer potatoes and easy guacamole ?A killer combo!!!?(You can leave out the vegan butter for oil-free version but I made an exception here because it’s so good with it!)⠀
?Tempeh Recipe: Boil 1-8oz block tempeh straight out of the packet (in enough water to cover) for few minutes before using. Slice tempeh into approximately 3/4 inch wide rectangles. Mix: 1/4 cup flour, 3/4 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp chipotle, 1/4 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp salt (or to taste). Add 1/4 cup plant milk and mix well, breaking up any lumps. (The mixture should be fairly thick to ensure it sticks to the tempeh.) Rub mixture onto each piece of tempeh until all sides are evenly coated. Bake on non-stick baking sheet at 400F about 20 minutes. Meanwhile, prepare sauce by mixing in saucepan: 1/4 cup BBQ sauce, 1/4 cup hot sauce, 1 tbsp maple syrup, 2 tbsp vegan butter. Heat on low while whisking until butter has melted and is incorporated. Remove tempeh from oven and coat generously with sauce on all sides using a pastry brush. Return to oven (400F) and cook about 15 minutes more until slightly crispy and darkened in color. Serve hot out of oven. (If there is left over sauce, you can add some more after baking before serving.)⠀
.⠀
[ad_2]
