Vegan Buffalo Dip

Description

Our Vegan Buffalo Dip, which contains both tempeh and firm tofu, is a high-protein, crowd-pleasing gameday treat. The tapioca flour gives the dairy-free dip an incredibly cheesy texture that you’ll have to taste to believe! Serve it up for the Super Bowl or any vegan potluck.

Servings:

Instructions

  1. Make the vegan ranch dressing by combining 4 ounces of tofu, herbs, spices, and lemon juice, and 2 Tbs water in a food processor. Blend until completely smooth. If the mixture is too thick, add more water a tablespoon at a time until the mixture is creamy and similar to that of ranch dressing. Measure out ¼ cup of vegan ranch and set aside.
  2. Prep the tempeh. Cut each block down the center so that you have strips about ⅛” deep. Then make 4 or 5 slices across. Marinate in a light coating of Frank’s Red Hot and set aside.
  3. Thoroughly drain 12 ounces of tofu (¾ of the package). Wrap in 2 sheets of paper towel, put on a plate, and set a heavy plate on top of the block to press out all of the excess water. This will take about 10-15 minutes.
  4. Once drained, crumble or cut the tofu into smaller chunks and add to food processor with ¾ cup water, tapioca flour, lemon juice, garlic powder, and salt, and blend until smooth.
  5. Preheat oven to 350 degrees F. Pour tofu mixture into a saucepan and cook over medium-low heat, stirring constantly. Once the mixture becomes gooey (~5 minutes), crumble in the marinated tempeh, and stir in the ranch until combined and remove from heat.
  6. Pour dip into a baking dish, place in the oven, and bake until the top of the dip is golden and the edges are bubbly (15-20 minutes).
  7. Remove the dip from the oven, stir, and transfer to a small slow cooker, hot plate, or serving dish. Stir occasionally to maintain the appearance. Serve with pita chips, corn chips, and/or carrots and celery.

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White Bean Hummus with Spicy Buffalo Veggie Bacon

Description

This high-protein vegan party appetizer packs in a kick thanks to SoyBoy's Spicy Buffalo Veggie Bacon, made from organic marinated tempeh. Hints: Add the sliced green onion with the cilantro at the end of the procedure instead of cooking it a bit with the tempeh. You can easily cut this recipe in half.

Servings: 12-16

Instructions

  1. Drain 2 15-ounce cans of white beans, reserving the liquid.
  2. Cut the green onion and cilantro, mince the garlic, and slice the bacon crosswise into ½” pieces.
  3. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed. When nicely browned, turn the heat off and add the sliced green onion. (see hints)
  4. Meanwhile, add the drained white beans to a food processor with 1/2 cup tahini, 2 minced cloves of garlic, 1 tsp ground cumin, and 1/4 cup lemon juice, and puree everything, adding a little of the reserved white bean liquid as you need to, until you have a smooth, fairly thick consistency.
  5. Check the seasoning, then serve in a large, shallow bowl ringed with pita bread triangles.
  6. Toss the cooked bacon with the chopped cilantro, and spoon over the top of the white bean hummus.

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