Updated: Jul 31, 2021
Nom Nom Nom...This is DELICIOUS. We ended up eating this for dinner along with some extra veggies and it was a rich, satisfying and frankly a FUN thing to eat. By marinating the tempeh in hot sauce water before dredging and baking, it created an incredibly tender nugget. I used this recipe and modified it to be gluten free and nut free.
Instead of all purpose flour I used Bob's Red mill GF baking flour and homemade GF breadcrumbs. I also used regular milk instead of almond milk. Frank's red hot wings buffalo sauce is always my go to-it has the perfect amount of tang and heat. Instead of making my own blue cheese or ranch dressing, I bought Simple Truth brand plant based vegan blue cheese dressing. It's surprisingly really good!! I also recommend baking on parchment paper to prevent sticking!
I like baking the tempeh for a change. Although there's a little extra with the batter, it wasn't greasy or heavy. This would be fun to bring to the next potluck/ party or family gathering!