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.
21 CommentsLeave a Reply
Do you have a recipe to make buffalo sauce or a clean brand you could recommend? Thanks!
Hey Catherine, that’s a good question. I don’t have a preferred brand or my own recipe, but I used Tabasco buffalo sauce, which isn’t exactly “one ingredient” but not too bad either: red cayenne pepper, distilled vinegar, water, salt, garlic.
Thank you so much! I’ll pick some up!
I would like a “one ingredient” Buffalo Sauce recipe, in keeping with the whole basis of your blog. (Seems like you’re heading down that slippery slope, first “vegan yogurt”, now this. )
I know, right? Before long, I’ll be cooking with crystal meth: https://www.oneingredientchef.com/breaking-bad-cupcakes/
Bahaha! This made me laugh out loud, at work no less! OMG thank you for having a sense of humor. Comments can be a b*tch for bloggers….
OMG Andrew you’re hilarious I made these tonight for my lunch tomorrow. I’m super excited. Added some vegan blue cheese as well. Thanks for your awesome blog!
Haha, thanks. I try… I hope you liked them! 🙂
Great response to ridiculous comment! thanks for working hard to provide all of us slackers with FREE healthful and delicious recipes
I really appreciate that, Bonnie. Thank you! 🙂
I am very excited to make this! I bought all the ingredients except the buffalo sauce, which I am having a hard time finding (except ones with bad ingredient lists). I looked up recipes online and most of them have like a whole stick of butter! Yuck! Where did you find the Tabasco brand sauce?
Hmmm! That’s a bummer you can’t find it. I think I found it at a typical big-chain grocery store but if you’re having trouble, there’s always Amazon – https://www.amazon.com/Pack-McIlhennys-Tabasco-Brand-Buffalo/dp/B00JU5VTCE/ref=sr_1_1_a_it?ie=UTF8&qid=1486596273&sr=8-1&keywords=tobasco+buffalo+sauce
True! I was just impatient. 🙂 Thanks a lot!
I made it last night. Delicious! I was a little afraid of tempeh but glad I gave it another chance. Thanks for all the help and great recipes!
Buffalo Ranch anyyything and I’m there. This is such a perfect addition to my lunch rotation! Definitely trying this soon!
My husband made me buffalo cauliflower for the Super Bowl and we have tons of buffalo sauce leftover. I can’t wait to use it up in this recipe. Love it!
Man those look so good and tasty. This is a great way to have a great healthy lunch. I would love to have something like this in our office for our staff members
Wraps are absolutely one of my favorite foods, and I’d be willing to try any wrap if it looked tasty enough! This definitely fits the bill. Definitely going to be making this one at home for the kids. Thank you for sharing! I’ll report back with my results once i’ve made it!
What are the nutrition facts for these??
I agree that was pretty darn funny!!!
I use olive oil and hot sauce with some chopped garlic for my Buffalo sauce. I like the addition of red cabbage to the wraps. Thanks for sharing your recipe.