Recipe: Buffalo Tempeh Dip

The NFL season is heating up in the race for playoff slots. Thanksgiving is just a few days away. Whether you eat it on a football Sunday or with your family while anxiously awaiting the holiday's main feast, the season is ripe for snack foods that warm the eater against the dropping temperatures outside. Chicken wings don't comply with our vegan diet, but this Buffalo Tempeh Dip has all the same fiery qualities that I love so dearly.

Yum!

Ingredients:

1 lb. tempeh
4 oz. Daiya Brand Sheddar Style Shreds
4 oz. Daiya Cream Cheese Style Spread
6 oz. Tofutti Better Than Sour Cream
3/4 C. Frank's Red Hot Sauce

Preheat oven to 350.

Place tempeh into a pot and cover with water to cover. Over medium heat, bring the water to a simmer. Reduce heat and maintain a low simmer for 10-15 minutes.

Remove the tempeh from the pot and allow to cool enough to handle. Once cooled, dice the tempeh into small 1/4" cubes and place them into a large mixing bowl.

Crumble the Cream Cheese Style Spread into the bowl, then add all remaining ingredients. Stir the mixture until everything is thoroughly combined.

Transfer the mix into a 8" x 8" casserole dish and level with a spoon. Cover the casserole dish with foil.

Bake for 40-45 minutes, removing the foil after 30 minutes. After removing the dip from the oven, allow it to cool for 10 minutes or more.

Jess and I enjoyed this Buffalo Tempeh Dip while we watched football with Reis this past weekend. We ate it with celery sticks and water crackers, but you could use any of your favorite dippers: tortilla chips, pita chips, any variety of cracker, or most any veggie you could think of. Cauliflower strikes me as a particularly promising option! Enjoy!