I was a very picky eater as a child. I am sorry. That is not the whole truth. I was a very picky eater well into adulthood. My favorite food group was corndogs for WAY too long– Thank you, vegan cooking, for guiding me out of that pit of darkness. As a reformed picky eater, I have only explored spicy foods for a few years. To be frank, I have no tolerance. I want to tolerate it. Nay, I want to enjoy it, but all I taste is pain.
Last week, Husby suggested we add the Appetite for Reduction Buffalo Tempeh to our meal plan. I knew I was going to have to modify to suit my heat-intolerance. I took some inspiration from AFR and some from the milder Tempeh Wingz recipe from an old vegan zine, Don’t Eat Off the Sidewalk. The result was a delicious sauce that will NOT melt your face off but still has some kick.
BuffMellow Sauce (Because it’s Buffalo sauce, but it’s Mellow! I know… I apologize.)
- 1/2 C veg broth
- 1/4 C Frank’s Redhot
- 1/4 C ketchup
- 1-2 tsp agave
- 1 tsp sriracha
- 1 tsp garlic powder
- 2 tsp dried oregano
I just dumped this sauce and my cut up tempeh into a pan. Then, cooked down the sauce until most of it was sticking to the tempeh. Reserving some sauce to add afterward is a good idea (Oops). Eating this with the Coolslaw recipe from AFR is an even better idea.
(It probably doesn’t look like it from my unfortunately low lit picture, but the saucy goodness was well absorbed into the tempeh and filled it with flavor. I PROMISE.)