Appetizers

Buffalo Tempeh Wing Dip

184

A vegan version of Buffalo Chicken Wing Dip!

12
For the Tempeh:
2-8 oz. pkgs. tempeh (cubed)
1/4 cup Frank’s Hot Sauce
1/4 cup vegetable broth
1 tbsp. soy sauce (tamari for gluten-free)

For the Buffalo Cream Sauce:
1 cup cashews (soaked for 2+ hours or boiled for 15 minutes)
1-15 oz. can chickpeas (drained and rinsed)
1/4 cup lemon juice
1/2 cup + 2 tbsp. vegan mayo
1/4 tsp. salt
1 tsp. apple cider vinegar
1 tbsp. onion flakes
4 cloves garlic minced
2 tbsp. nutritional yeast
1/2 – 3/4 cup Frank’s Hot Sauce (adjust according to desired spiciness)

Chips or crackers for dipping.
Preheat the oven to 375 degrees. Begin by preparing the tempeh. If you’re like me and you forgot to soak your cashews, now is the time to boil them. Place cubed tempeh in a pan over medium heat. Mix ...
See the full directions on my site
Nutritions

Calories
237

Sodium
421mg
17% DV

Fat
8g
13% DV

Protein
6g
13% DV

Carbs
18g
6% DV

Fiber
3g
14% DV
Magali Mutombo

Red fufu with lamb chops and sautéed spinach is an unexpected recipe that is surprisingly delightful. I like my lamb chops well done. When it comes to searing meat, I keep it simple by seasoning with salt and pepper. The sauce is the ingredient that brings everything together.

For the spinach: :
A bunch of spinach 1
1 glove of garlic
A pinch of salt
A dash of olive oil
3

For the fufu:

In a pan, put some food colorant with the water on medium high heat.

Make a porridge by adding a little bit of semolina flour to the cold water while stirring from time to...
See the full directions on my site

Nutritions

Calories
11

Sodium
2mg
0% DV

Fat
0.02g
0% DV

Protein
0.5g
1% DV

Carbs
2g
0% DV

Fiber
0.3g
1% DV