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Buffalo Tempeh Sliders

4

52 min

Buffalo Tempeh Sliders

Buffalo Tempeh Sliders Photo 1

Time

52 min

Serving

18 persons

Calories

288

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together.

Ingredients

  • tempeh: 3 packages (8 ounce packages, cut into 2-inch strips)
  • Buffalo wing sauce (such as Frank's® RedHot): 2 bottles (12 fluid ounce bottles)
  • vegetable oil: 1 Tbsp
  • crumbled blue cheese: 1 cup (to taste)
  • fresh cilantro: 1 cup (chopped)
  • green bell pepper: 1 piece (diced)
  • stalks celery: 2 piece (diced, to taste)
  • red onion: 0.25 piece (diced)
  • Greek yogurt: 1 container (5.3 ounce container, or as needed)
  • pita pockets: 18 piece (to taste)

Metric Conversion

Stages of cooking

Buffalo Tempeh Sliders Photo 21
Buffalo Tempeh Sliders Photo 32
Buffalo Tempeh Sliders Photo 43
Buffalo Tempeh Sliders Photo 54
  1. Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
    Buffalo Tempeh Sliders Photo 2
  2. Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
    Buffalo Tempeh Sliders Photo 3
  3. Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
    Buffalo Tempeh Sliders Photo 4
  4. Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.
    Buffalo Tempeh Sliders Photo 5

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