There’s a local restaurant in my area that offers a vegetarian Nashville Hot “Chicken” Sandwich that’s made from tempeh. It’s so great, even if it is painful. TThose who like spicy food know what I’m talking about, do you? So, I was planning to create something similar in my kitchen, but I chose the buffalo sauce alternative. Fresh avocados and a simple ranch slaw provide the perfect amount of creaminess that will help to smother the heat of the buffalo sauce that I made at home, and they add a needed portion of veggies to keep it fresh. For those who love heat, you’re sure to love this recipe!!
WHAT IS TEMPEH?
Tempeh is a fantastic vegan protein source from fermented soybeans or other grains and beans. It has a beautiful feel that’s hard. However, it is surprisingly soft and tastes much more than the tofu. Tempeh is a flavorful substitute for whatever you mix into it, making it highly adaptable. Tempeh is available in the refrigerated portion in the supermarket, close to tofu and other meat alternatives. Scroll down to the step-by-step pictures to see how it appears when not cooked.
2TBSp of butter that has been melted ($0.26)
3 Tbsp hot sauce ($0.36)
1/8 tsp smoked paprika ($0.02)
1/16 TSP mince powder ($0.01)
1/8 tsp salt ($0.01)
Eight oz. tempeh ($3.19)
2 Tbsp of cooking oil ($0.08)
Eight oz. coleslaw mix (shredded carrot and cabbage) ($0.60)
1/4 cup ranch dressing ($0.31)
2 large hoagie rolls* ($1.15)
One avocado ($0.99)
Mix the butter melted in hot sauce, smoked paprika, garlic powder, and salt. Discard the buffalo sauce. The sauce will become thicker when the butter cools. However, it is possible to heat it through once more just before serving to smooth it.
Mix the coleslaw in an enormous bowl, then drizzle the ranch dressing. Mix until the carrots and cabbage are covered in sauce. Refrigerate until you’re ready to make the sandwiches.
Cut the tempeh into 1/4-inch thick slices. Prepare 1 Tbsp cooking oil in a large pan over medium. When the oil and skillet have reached a hot temperature, turn skillet to cover the entire surface with oil. Then add the tempeh pieces. Cook them until golden on the side, then flip and cook the other side. You can add tablespoon of oil to cook the second time should you need to (tempeh can absorb fat).
Place the tempeh slices that you have fried inside a bowl. Heat the buffalo sauce again, stir until it is smooth (microwave fifteen seconds),, and drizzle into the tempeh. Mix the tempeh thoroughly until it’s coated with buffalo sauce.
To make the sandwiches,, start by spreading an even layer of ranch slaw on a roll, then top it with buffalo tempah, and then slice avocado. Enjoy!