Vegan Hot Wings!

The 2 tastes I miss most since going veg are BBQ & Hot Wings.  I don't miss the meat, but miss the flavor & experience of the sloppy finger foods.

BBQ has long since been fixed in our house with this recipe Vegan Barbecue Ribs from the FatFree Vegan Kitchen.

But until today I hadn't managed to reproduce Hot Wings with decent results.
Today's version was right on the money!!  I was so excited, that I forgot to take pics.

Vegan Hot Wings

8 oz tempeh
¾ cup unsweetened milk substitute (I use Silk Organic Soy Milk)

½  cup flour
pinch of salt
1 tsp paprika

1 tsp onion powder
1/2 t garlic powder
1 cup panko bread crumbs

Sauce:

2 Tbsp vegan margarine (I use Earth Balance)
1-2 Tbsp hot sauce
1/3 cup  ketchup
2 Tbsp agave nectar

Preheat oven to 400 degrees (use “speed bake” or convection if you have it)

Cut the tempeh into about ½ inch x 2 inch pieces.  Boil the tempeh in enough water to just cover in a covered skillet for 10-15 minutes or until it is softened. Drain.  

Use spray oil to prepare a baking sheet.

Mix the flour & seasonings in a medium bowl or plate.

Put your soymilk another bowl.

Put the panko bread crumbs in a third bowl.

Coat the tempeh pieces in flour, dip each nugget into the milk & then toss with panko to coat.  Arrange all pieces on the baking sheet.

Spray the tops with cooking spray, and bake at 400 degrees for ten minutes.

Turn the nuggets over after 10 minutes & spray again with oil. Bake for an additional 6-8 minutes.

While the nuggets are baking, Mix all sauce ingredients in the skillet & heat over medium heat until warm (don’t allow it to boil).  Keep the sauce warm.

As soon as the nuggets are done baking, toss them into the skillet & turn to coat each one in the sauce. Serve with vegan ranch dip or, if you can find it, vegan blue “cheese” dip.

 We had these in wraps with some fresh tomatoes, sliced onions & Okinawan spinach.  YUMMMY!

Wild & Bright Blessings!

~*Rhi*~

    )O(