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Buffalo Tempeh Nachos

45

Buffalo Tempeh Nachos

Tempeh is a plant-based protein that is an excellent sub for ground beef, as in these scrumptious nachos! P.S. they're also dairy-free.
Servings 4

Ingredients

Nacho Assembly

  • 12 oz tempeh crumbled
  • ¾ cup Buffalo Marinade
  • 2 cups Shredded lettuce

Cheesy Buffalo Sauce

  • 1/3 cup spicy quick pickled jalapenos
  • ½ cup pitted oil cured black olives
  • 1 cup loosely packed fresh cilantro leaves
  • ¾ cup salsa of choice
  • 1 bag tortilla chips I used Garden of Eatin’ blue corn chips

Buffalo Marinade

  • 3 tablespoons coconut oil, red palm oil or dairy grass-fed butter can also use half olive oil, half coconut oil for less coconut taste
  • ½ small white onion diced
  • 2 garlic cloves
  • ¼ cup apple cider vinegar
  • 1 cup Frank’s Red Hot original
  • 1 tablespoon molasses
  • 1 tablespoon gluten-free tamari
  • ¼ teaspoon salt

Cheezy Buffalo Sauce

  • ¾ cup Buffalo Marinade
  • 1 cup raw almonds soaked overnight and drained
  • 1/3 cup plus 1 tablespoon nutritional yeast
  • 2 tablespoons coconut sugar
  • ¼ teaspoon onion powder
  • 2 tablespoons tahini

Spicy Quick Pickled Jalapenos

  • ½ cup white balsamic vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • 2 jalapenos scored and seeds removed thinly sliced

Instructions

Nacho Assembly

  • Crumble tempeh into a bowl and cover with 3/4 cup Buffalo Marinade. Stir to incorporate. Refrigerate for three hours-overnight.
  • Heat a saucepan to medium-high heat and add 1 tablespoon olive oil.
  • Add marinated tempeh and sauté for 10 minutes until slightly brown around the edges. Set Buffalo Tempeh meat aside for assembly.
  • Scatter chips evenly over the surface of your serving dish. The smaller the dish, the less you will get some toppings on each chip, so I recommend something around 16 x 9 or so.
  • Cover chips with the following ingredients, in this order: Buffalo tempeh, Avocado chunks, Quick Pickled Jalapeños, Olives, Cheezy Buffalo Sauce—drizzle as much of this as you like, Dollops of salsa, Cilantro. Serve with lime wedges.

Buffalo Marinade

  • Heat a large sauté pan to medium-high. Add oil or butter. When oil is shimmering or butter is melted and starting to bubble, add diced onion.
  • Saute until translucent and add garlic. Saute another 30 seconds.
  • Add Frank’s Red Hot, apple cider vinegar, molasses, tamari and salt. Stir to combine and turn down to medium heat.
  • Allow mixture to simmer for another 10 minutes, stirring occasionally.
  • Pour into a heat-proof bowl. Allow to cool for 30 minutes before adding ¾ cup to the blender to make your Cheezy Buffalo Sauce.

Cheezy Buffalo Sauce

  • Place all ingredients in a blender and puree until smooth.

Spicy Quick Pickled Jalapenos

  • Combine white balsamic through chili powder in a small bowl and whisk to combine. Add jalapenos and stir. Cover and refrigerate for 3-4 hours before draining and serving.
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: comfort food, Dairy Free, dairyfree, dip, family friendly, Gluten Free, glutenfree, healthy, healthy recipe, mexican food, spicy, Vegan, Vegetarian
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