Ingredients
1/2 c. vegan mayonnaise
2 tbsp. chopped fresh dill
1 tbsp. unsweetened almond milk, plus more if needed
1 tbsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
Large pinch sweet paprika
Kosher salt
Freshly ground black pepper
2 (8-ounce) blocks tempeh
2 tbsp. safflower or vegetable oil, plus more for grill
1/2 c. hot sauce (Frank’s preferred)
1/2 c. vegan butter
1 tbsp. light agave syrup
4 celery stalks, cut into sticks, for serving
Preparation
Step 1Make vegan ranch: In a medium bowl, whisk together all ingredients until evenly combined. If mixture is too thick, thin to dippable dressing consistency with a few drops more almond milk or water. Season with salt and pepper. Refrigerate in an airtight container until ready to use. NOTE: Ranch dressing can be made up to a week ahead.Step 2Make tempeh wings: Cut each block of tempeh crosswise into 3 pieces, then diagonally to create 6 triangular pieces per block. Fill bottom of a medium saucepan with about 2 inches of water and fit with a steamer basket. Place saucepan over medium-high heat and bring to a simmer. Once simmering, carefully arrange tempeh pieces in an even layer in steamer basket. Cover, reduce heat to medium, and steam 15 minutes.Step 3Using tongs, transfer tempeh to a medium bowl and toss with oil.Step 4Meanwhile, in a small saucepan, combine hot sauce, vegan butter, and agave syrup and bring to a simmer. Cook, whisking occasionally, until mixture slightly reduced, about 6 minutes. Transfer to a large heatproof bowl; keep warm.Step 5Preheat a grill or grill pan to medium-high and lightly oil grates. Add steamed tempeh and cook, turning a few times, until golden all over, about 6 minutes. Transfer tempeh directly to bowl with buffalo sauce and toss to coat. Serve tempeh on a platter with celery and ranch for dipping.
