Buffalo Tempeh Lettuce Cups with Celery Radish Topping

This Vegan play on Buffalo Tacos will surely not disappoint.
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Total Time 30 minutes
Servings: 2
Ingredients Equipment Method

Ingredients
  

  • 1/3 cup Frank's Red Hot Wings Sauce
  • 2 tbsp Plant-Based Butter
  • 8 oz Tempeh, sliced into 1/4-inch thick strips
  • 1 1/2 tbsp Pumpkin seeds
  • 2 Celery Stalks, thinly sliced
  • 2 Scallions, thinly sliced
  • 3 Radishes, trimmed and thinly sliced
  • 1/4 cup Plant-Based Ranch Dressing
  • 1 head Baby Romaine Lettuce
  • 1 tsp Olive Oil
  • Dash of Salt (to desired taste)

Equipment

  • Baking Sheet
  • Small saucepan

Method
 

1. Bake the Buffalo Tempeh
  1. Preheat the oven to 400°F.
  2. Add hot sauce and butter to a small saucepan over medium heat. Whisk Buffalo sauce until butter is melted and remove saucepan from heat.
  3. Add tempeh to Buffalo sauce and stir.
  4. Remove tempeh from saucepan, gently shake to remove excess sauce, and transfer to a foil-lined baking sheet. (Reserve any remaining sauce. You will use this saucepan again in the next step.)
  5. Bake until crispy, 20 to 22 minutes.
    If you don’t have foil, add 2 tsp oil to the baking sheet instead (though tempeh may stick slightly).
2. Toast the Pumpkin Seeds
  1. Wipe the saucepan clean.
  2. Heat pumpkin seeds, 1 tsp vegetable oil, and a pinch of salt over medium heat.
  3. Cook until crispy and lightly browned, 2 to 3 minutes
3. Prepare the Celery Radish Topping
  1. Add celery, scallion, radish, and ranch dressing to a medium bowl and gently toss the celery radish slaw.
4. Plate & Serve
  1. Place baby romaine lettuce leaves on plates and top with Buffalo tempeh and celery radish slaw.
    Drizzle the Buffalo tempeh tacos with any remaining Buffalo sauce and toasted pumpkin seeds.
  2. ENJOY!!!!