Archive | October, 2008

Tempeh Hot Wings

8 Oct

Bret will hurt me if I don’t post the hot wings we made.

Last week or the week before I went over to Bret’s place after work. He put me in charge of deciding what to have for dinner. I’ve been reading random vegan hot wing recipes for a while and hadn’t tried any yet, so it was time to do that.

For some reason, I crave vegan hot wings. Even when I ate meat I hated the sight, smell and taste of chicken wings. It must be a combination of the grease, meat and buffalo sauce because the meatless version is totally badass. We cooked up an 8 oz. package of tempeh and shared it between the two of us and we both wanted lots more. Just thinking about them makes me want more, actually.


Bret has a story about going to Foodswings and eating their vegan buffalo wings and how they’re very tasty and I’d like to see how they stack up to mine. And have one of their vegan milkshakes.

There is also a burger joint in Ithaca that apparently makes tofu wings. I can almost guarantee my wings are better, but I’m going to give them a try.

This recipe was insanely easy. Here it go!


1/3 cup flour

1/2 tsp. salt

1 tsp. thyme

1 tsp. paprika

1 tsp. onion or garlic powder

1/2 cup or so panko mixed with whatever seasonings are around (I think I used oregano and salt and pepper and maybe basil)

1/3 cup soy milk

8 oz. tempeh

1/2 cup buffalo wing sauce (aww yeah, I used the original stuff)

2 Tbsp. Earth Balance

1 Tbsp. ketchup


Slice the tempeh into however many slices you want to use. I cut it into eight pieces, which were a good size. Boil the tempeh slices for ten minutes or so, then drain and rinse with cold water.

While the tempeh is boiling, get out three bowls. In one, mix the flour and spices. In another, mix the panko and whatever spices you want to throw in there (or buy seasoned panko, I just couldn’t find any). Put the soy milk in the third bowl.

Preheat your oven to 400F. Make sure it’s not set to broil, because for some reason Bret’s oven magically gets set to broil just about any time before we use it. Anyway, also get a baking sheet ready with cooking spray or with a light coat of oil. Take your tempeh wings and dip them first in the soy milk, then in the flour, then in the soy milk again, and then in the panko. Place each on the baking sheet when done. Lick your fingers between each wing because even though the batter will look kind of gross on your hands, it’s really tasty. Once you’ve coated all of the wings stick the baking sheet in the oven and cook them for 10 minutes on each side.

While the tempeh is in the oven, mix the wing sauce, Earth Balance, and ketchup in a small bowl. Microwave it until the Earth Balance has melted, and stir it all up. Once the tempeh comes out of the oven, cover it with the sauce and toss the pieces around to make sure they all get coated.

– Ellen


Vegan Shepherd’s Pie

1 Oct

I made vegan shepherd’s pie once a year or two ago and I liked it, so I decided to make it again. I’m pretty sure I used a different recipe this time because the last one called for quite a lot of tarragon. This one was simpler and pretty tasty.

The one tricky bit is finding some vegetarian Worcestershire sauce, which is why I made Ellen do it. There’s a few brands out there though. I can’t remember which one we used, and there was another brand that was Anne’s or Annie’s or something. Anyway, I’m glad it exists.

The recipe I used is here on Vegancooking. I might someday make my own recipe but this one was tasty. And, I’m not gonna lie, better than the tarragon one I made awhile back. Tarragon is that friend that I’ll chat and e-mail with, but everytime he hints at wanting to come over to my house for a party I find a way to change the subject.

The end.