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Buffalo Bowl: High Protein, Oil free, Gluten Free

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I’m a huge fan of the bowl model of eating. One meal, one bowl filled with everything your body needs to thrive. Tempeh provides the perfect medium for bowl construction. Nutty and wholesome, protein rich and filling this fermented food is becoming one of my favorite items to eat each week.

Buffalo tempeh is one of my favorite ways to prepare the stuff. It’s a very simple recipe and hits that wing zone in my palette. I’m a fan of anything buffalo, but the hefty doses of oils and fried foods that come with the flavor? Not so much. I’m after a crispy slice of tempeh coated in delicious sauce, served up with some fresh, crunchy veggies and a different sauce for dipping. Yes, that’s the stuff that buffalo dreams are made of.

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Buffalo bowl (serves 1-2)

1/2 block of tempeh, slices witdth wise into 1/8 inch slices

3 Tablespoons hot sauce (Frank’s red hot, Texas Pete, Crystal… you name it, something buffalo-y.)

1 Tablespoon nutritional yeast flakes

Vegan cheezy sauce to taste (I use this recipe, sans Earth Balance and with chickpea flour subbed in for regular flour)

Fresh veggies for dipping: carrots, peppers, celery, tomatoes etc.

A handful of chopped, fresh romaine lettuce to line each bowl

Another sauce to taste (I used salsa verde for an added kick.) Salsa, vegannaise, vegan ranch, Tofutti sour cream, cashew cream, hummus, you name it.

In a non stick pan, toast the tempeh on each side until the slices are a dark, golden color. Mean while, prepare your bowls. Place a handful of lettuce in the bottom of each bowl and arrange the veggies, leaving room for your tempeh.  Remove tempeh from heat and toss with the nutritional yeast flakes. Add the hot sauce and toss to coat. Watch your eyes for splatters! Serve in your prepped veggie bowls with the cheezy sauce and/or sauce of your choice.

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This is the perfect light meal for the weekend, when I’m usually craving something a bit more indulgent and classically seasoned than my typical whole foods based meals during the week. I adore a good vegan buffalo style protein, or cauliflower for that matter! If you’re soy free, just roast up some caulis and prepare in the same way!

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This is the perfect fall meal. Spicy, warming, protein rich with just a few of those lingering summer veggies before they’re gone.  Enjoy!

 

 



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