GF TEMPEH BUFFALO WINGS

Slice your tempeh into triangles or desired shape. Add tempeh to a shallow pan and poke shallow holes into each piece with a fork. Mix the soup broth and 2 tbsp hot sauce together and pour over tempeh pieces. Place tempeh in the fridge overnight to marinate. Preheat oven to 350 F and line a baking tray with parchment paper, set aside. Grab two plates, on one add the flour, on the second add the breadcrumbs. In a bowl add egg replacer flour, oat milk, and ½ tsp salt, whisking to combine. Drain the tempeh of the marinade and begin your dredging station in this order: Dip tempeh piece into flour, than “egg” mixture, than breadcrumbs. Add tempeh wing to the parchment lined pan and repeat until you’ve covered each piece of tempeh in batter. Bake for 20 minutes, flip each piece and bake another 7-8 minutes or until brown and crispy. In a saucepan add butter and melt on low heat. Once melted remove from heat and add ½ cup hot sauce, mixing together well. Add the baked tempeh wings to a bowl and cover in hot sauce mixture. Tossing wings in sauce really well to coat every corner. Plate and enjoy with vegan ranch dip!