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!
This is probably the unhealthiest meal I have ever prepared. I got the original (non-vegan) recipe from an old boss of mine. I honestly don’t know if the original was better or worse, but he even went as far as to top it with crushed Cheese-Its! I often bring this dish to parties with omnivores. No one ever knows that it’s vegan unless they know that I brought it. It’s always a huge hit!
There isn’t a picture with this recipe because I didn’t want to be tempted to eat it. I have a doctor’s appointment tomorrow and I have to face the dreaded scale! Next time we make this, we'll be sure to update this post, though!
Ingredients:
1 lb macaroni
1 stick Earth Balance or other vegan margarine
1 small onion, diced
2 cloves garlic, minced
1/2 tbsp salt
1 tsp thyme
1/4 - 1/2 Tbsp crushed red pepper (depending on your taste)
3-6 Tbsp flour
1 pint of soy creamer
1 bag of Daiya cheddar or mozzarella style shreds
1/4 cup bread crumbs
Pre-heat oven to 350 degrees.
Cook the macaroni al dente and transfer to a greased 9" x 13" casserole dish.
Melt the Earth Balance in a sauce pan over medium heat. Add the onion and garlic and cook until soft.
Add salt, thyme, and crushed red pepper. This may seem like a large amount of salt, but it is needed to counter the sweetness of the soy creamer. Taste the sauce while putting it together and add more salt or crushed pepper if needed.
Add the flour and cook until thickened and bubbling – about 4-5 minutes. Stir constantly under low flame. Don’t let it brown or burn.
Add slowly, but stir voraciously at first, the soy creamer. Keep stirring until all of the creamer is in. Increase the heat to medium flame and bring to a simmer.
Add the Daiya to the sauce and continue to stir over heat until it has melted. The sauce will separate easily at this point, so stirring constantly is important.
Pour into the casserole dish over the cooked macaroni and stir until the sauce covers the pasta evenly.
Cover the casserole with bread crumbs. Place into the oven and bake for 20 minutes.
Enjoy! (But in moderation, Hahaha.)
