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.
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 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.