One of my favorite flavor combos in the whole world is buffalo + ranch, but this is surprisingly my first attempt at putting those two flavors together in one of my own recipes. I couldn’t be happier with it. The spicy buffalo-coated tempeh strips and the shredded greens coated with cool cashew-based ranch is incredible. Throw in some avocado for good measure and wrap it all in a tortilla for one delicious lunch.
The cool thing about this recipe is that you can make it pretty much anyway you want. It’s just about perfect as it is, but you can change it up in many ways. If you want to make it into an awesome bowl, just sub rice or quinoa for the tortilla. Want to use cauliflower instead of tempeh? No problem. Feel free to freestyle this one as much as you want and it will still come out amazing.
Makes 4 wraps
- 4 large whole wheat tortillas
- 8 oz block of tempeh
- 1/2 cup+ buffalo sauce
- 2+ cups shredded lettuce
- 2+ cups red cabbage
- 1 ripe avocado
- 1/2 cup raw cashew pieces
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh parsley
- 1 tablespoon fresh chives
- 1 teaspoon garlic powder
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Prep: Soak the 1/2 cup raw cashews for at least an hour before blending. Also preheat the oven to 350º F.
In a high-powered blender, make the ranch sauce by combining the cashews (drain the soaking water), 1/2 cup fresh water, nutritional yeast, parsley, chives, garlic powder, apple cider vinegar, and a shake of salt and pepper. Blend until smooth, then give it a taste and adjust anything as needed to get a creamy, slightly-sour vegan ranch sauce. This can be made ahead and stored for several days if needed.
To make the buffalo pieces, slice the tempeh lengthwise into long strips, line them along a baking dish, and coat both sides with at least 1/4 cup buffalo sauce. Bake for about 5 minutes until the sauce begins to stick to the outside and absorb into the tempeh. Add more buffalo sauce, flip the tempeh, and bake again – getting tons of flavor baked onto the outside of the pieces. Allow to cool and set aside until ready to make the wraps.
To make the wraps themlselves, warm a large tortilla in the oven or microwave until more pliable, add a handful of both shredded lettuce and shredded red cabbage, then drizzle on a bunch of the ranch sauce. Line with a few avocado pieces and 2-3 tempeh pieces. Drizzle with a little more buffalo sauce and ranch sauce, then fold in the ends and roll lengthwise. Slice in half and serve!
Note: all the pieces can be made ahead of time but it’s best to prepare the wraps just before serving, as the sauces will make them soggy if saved for too long.