Baked Buffalo Tempeh with Farro & Carrot Celery Slaw

Baked Buffalo Tempeh

with Farro & Carrot Celery Slaw

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dinner

Dinner Tempeh Squash Root Vegetables Grain Bowl American Nut-Free High-Protein Summer Recipes Spring Recipes Seasonal Menu Comfort Foods
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
660
FAT
35g
CARBOHYDRATES
78g
PROTEIN
31g

MAIN INGREDIENTS

  1. ½ cup farro
  2. 1 zucchini
  3. ¼ cup hot sauce
  4. 3 tbsp vegan butter
  5. 8 oz tempeh
  6. 1 stalk celery
  7. 1 carrot
  8. 4 radishes
  9. ¼ cup Follow Your Heart Vegan Ranch Dressing
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: Soy, Wheat.
Nutrition

TOOLS

  • 2 small saucepans with lids
  • Baking sheet
  • Foil or parchment paper

INSTRUCTIONS

1
Cook the farro
Preheat the oven to 375°F. Add the farro to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Dice the zucchini. Once finished, drain and return the farro to the saucepan along with the diced zucchini and a pinch of salt and pepper, off of the heat. Cover to keep warm.
2
Make the Buffalo tempeh
Line a baking sheet with foil or parchment paper. Combine the hot sauce and butter in another small saucepan over medium heat. Slice tempeh into thin strips, about ¼ inch thick. Toss sliced tempeh in the Buffalo sauce and transfer, using a slotted spoon or tongs, to a lined baking sheet. Reserve remaining Buffalo sauce.
3
Bake the Buffalo tempeh
Place the Buffalo tempeh in the oven and bake until lightly browned, about 20 to 22 minutes.
4
Prepare the slaw
Thinly slice the celery. Peel and thinly slice the carrot. Thinly slice the radishes. Add the celery, carrot, and radishes to a medium bowl and toss with the ranch dressing.
5
Serve
Divide the farro between large bowls. Top with the carrot celery slaw and Buffalo tempeh. Serve with any remaining Buffalo sauce. Enjoy!