Buffalo tempeh wings served with avocado fries and potato wedges are the perfect trio for today’s lunch – a delightful combination of flavors and textures that will surely satisfy your cravings. This vegan recipe offers a healthier twist on classic comfort food favorites, minus the guilt but packed with taste. Get ready to enjoy a delicious meal that will leave you feeling nourished and content. Let’s dive into creating this wholesome and satisfying dish together!
**Buffalo Tempeh Wings, Avocado Fries, and Potato Wedges Served with Cashew Ranch**
**Ingredients:**
– 1 block of tempeh, cut into bite-sized pieces
– 1 cup of buffalo sauce
– 1 cup of breadcrumbs
– 2 ripe avocados, cut into wedges
– 1 cup of panko breadcrumbs
– 2-3 medium-sized potatoes, cut into wedges
– 1 tsp of smoked paprika
– Salt and pepper to taste
– Cooking oil for frying
– Fresh parsley for garnish
**Instructions:**
1. **Prepare the Tempeh Wings:**
– Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
– Dip each piece of tempeh into the buffalo sauce, ensuring it is fully coated.
– Roll the tempeh in breadcrumbs until evenly coated.
– Place the coated tempeh on the baking sheet and bake for 20-25 minutes, or until crispy.
2. **Make the Avocado Fries:**
– In a shallow dish, combine panko breadcrumbs, smoked paprika, salt, and pepper.
– Roll each avocado wedge in the breadcrumb mixture until coated.
– Heat cooking oil in a pan over medium heat.
– Fry the avocado wedges until golden brown and crispy on all sides. Remove and place them on a paper towel to drain excess oil.
3. **Prepare the Potato Wedges:**
– Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
– Toss the potato wedges with a drizzle of cooking oil, salt, and pepper.
– Spread the wedges on the baking sheet in a single layer.
– Bake for 30-35 minutes, flipping halfway through, until the potatoes are golden and crispy.
4. **Create the Cashew Ranch:**
– In a blender, combine 1 cup of soaked cashews, 1/2 cup of water, 2 tbsp of lemon juice, 1 clove of garlic, 1/4 cup of fresh dill, 1/4 cup of fresh parsley, salt, and pepper. Blend until smooth and creamy.
5. **Assemble Your Meal:**
– Serve the buffalo tempeh wings, avocado fries, and potato wedges on a large plate.
– Garnish with fresh parsley and serve with a side of the homemade cashew ranch dipping sauce.
Enjoy this hearty and flavorful meal that packs a punch of taste and goodness! The crispy buffalo tempeh wings, creamy avocado fries, and perfectly seasoned potato wedges are a winning combination that will have you coming back for more. Treat yourself to a satisfying lunch that is both wholesome and delicious. Happy cooking!
