Get ready to tantalize your taste buds with a dish that’s not only delicious but also packed with flavor: Vegan Polynesian Tempeh Wings! These crispy, savory delights are perfect for any occasion, whether you're hosting a game day party, looking for a satisfying snack, or simply craving something unique. With a mouthwatering blend of soy sauce, pineapple juice, and a kick of sriracha, these tempeh wings are sure to impress even the most dedicated meat lovers. Dive into this recipe and discover how easy it is to create a crowd-pleasing treat that’s entirely plant-based!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 package tempeh, sliced
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1 tablespoon sriracha
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your tempeh wings get crispy and delicious as they bake.
- Prepare the tempeh by slicing it into wing-like shapes. Aim for pieces that are about 1/2 inch thick to ensure even cooking and a satisfying texture.
- In a medium bowl, combine the soy sauce, pineapple juice, and sriracha. Whisk the ingredients together until well blended. This will be your marinade, adding flavor and moisture to the tempeh.
- Add the sliced tempeh to the marinade, ensuring each piece is thoroughly coated. Allow the tempeh to marinate for at least 10 minutes, or longer if you have time. This will enhance the flavor.
- While the tempeh is marinating, line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- After marinating, remove the tempeh from the marinade and let any excess liquid drip off. Discard the leftover marinade.
- In a separate bowl, mix the cornstarch with the sesame seeds. This mixture will create a crispy coating for the tempeh wings.
- Coat each piece of tempeh in the cornstarch and sesame seed mixture, pressing gently to ensure the coating adheres well.
- Place the coated tempeh wings on the prepared baking sheet in a single layer, making sure they are not touching. This will help them crisp up nicely.
- Bake the tempeh wings in the preheated oven for 20-25 minutes, flipping them halfway through the cooking time to ensure even browning. They should be golden brown and crispy when done.
- Once baked, remove the tempeh wings from the oven and let them cool for a few minutes before serving.
- Serve the Vegan Polynesian Tempeh Wings with your favorite dipping sauce or alongside a fresh salad. Enjoy your delicious and flavorful meal!
Tips
- Marinate Longer for Extra Flavor: If you have time, let the tempeh marinate for 30 minutes or even overnight in the refrigerator. This will intensify the flavors and make each bite even more delicious.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of sriracha in the marinade. Conversely, if you love heat, feel free to add more!
- Crispiness is Key: Ensure that the tempeh pieces are evenly coated with the cornstarch and sesame seed mixture. This will give them that perfect crispy texture when baked.
- Don’t Crowd the Baking Sheet: Spread the tempeh wings out on the baking sheet without overlapping. This allows the hot air to circulate and ensures that each wing gets beautifully crispy.
- Experiment with Dipping Sauces: These tempeh wings pair wonderfully with a variety of dips. Try them with a tangy vegan ranch, a zesty barbecue sauce, or even a sweet chili sauce for a delightful twist!
- Serve Fresh: For the best texture, serve the wings immediately after baking. If you have leftovers, reheat them in the oven to regain their crispiness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 16g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
