Tempeh is one of my favorite foods. It’s texture is second to none. The nutty flavor is unparalleled. It’s a dream to work with in the kitchen and on the grill. That’s why it is the perfect accessory to buffalo hot sauce.
I like to cut and steam my tempeh to prepare it for the marinade. It opens the pores of the fermented soybean cake and allows the flavor to seep in. Once I’ve steamed it and dumped on the marinade, it is ready for the hot grill where it only needs a couple of minutes per side.
Buffalo sauce is easy to make. All you need is your favorite hot sauce (I dig Frank’s Original) and vegan butter (Miyoko’s is the best vegan butter on the market). I add a dash or two of garlic powder and pepper to the pot while heating. Enjoy!
2-8 oz. packages tempeh (Lightlife is the brand carried at most stores. I’ve seen a few local brands like Tempeh Tantrum in Minneapolis. I’d kill for some creative, locally made tempeh)
12 oz. hot sauce of choice (you can buy pre-made buffalo and ignore the rest of the ingredients, but it won’t be as good. Also, check to made sure it’s vegan)
1/4 cup vegan butter
1 tsp garlic powder
Dash or two black pepper
Cut the tempeh into 1 inch fingers. Place into a steamer basket on the stove for 10 minutes. Set aside.
Meanwhile, dump the hot sauce in a small sauce pan. Heat on medium low and add the butter and spices. Stir until butter is melted.
Pour the sauce over the steamed tempeh. Let sit for at least 4 hours or overnight.
Prepare a well-oiled grill. Shake off excess sauce (don’t discard!) and place tempeh over direct flame. Keep an eye on it! It should only need a couple of minutes per side to get nice grill marks.
After grilling, place the tempeh back in the sauce, cover and shake. Serve with vegan ranch and celery for the full buffalo wing experience.
We’re baaaacccccccck!!! That’s right, your favorite tailgate blog is back online with a little something special to get you excited for the 2019 football season. This year will be the biggest season EVER in the Muni Lot. You don’t want to miss a single tailgate.
To get you hype, check out this tailgate season preview video. It features a little sample of the tailgate wares we’re gonna be cooking up this season!
Buffalo tempeh wings with cashew ranch
Grilled veggie pasta salad with creamy balsamic
Pizza burger with homemade seitan bean patties, pizza sauce, pesto and Miyokos Mozz on a pretzel bun (pictured right).
Big thanks to Scott Esterly of Esterly Photography for the video. This is his first crack at food videography so except some big things from him! Also thanks to the GreenRoom for a fabulous venue. I can’t say enough about Scott or the GreenRoom team. I highly recommend them for your photography, video or event space needs.
With the 2017 Super Bowl upon us, here is a great finger food recipe that will wow the party. I grew up with lox and cream cheese brunches. While I never could get into eating smoked salmon, this carrot version is arguable better tasting and certainly more healthy. Enjoy!
They said it couldn’t be done. No, not the Browns winning their 2nd to last game of the year, avoiding an abysmal 0-16 season. They said making hand-dipped corn dogs at the tailgate with only a grill was next to impossible. I’m here to say it is not. Quite the opposite, this recipe is simple and can be replicated anywhere.
What you’ll need is a couple packs of Field Roast Frankfurters (no other brand will do), some bamboo sticks, non-stick foil and the prepared cornmeal batter from below. Put the dogs on a stick and grill. Then dip in the batter and wrap carefully, tight around the ends but loose in the middle to allow for expansion. Be generous when dipping and coat the entirety of the dog. Watch in amazement as you unwrap the foil to a perfectly encrusted corn dog. No deep frying required! Enjoy!
The day before, mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy.
At the tailgate, skewer each dog with the wooden stick. Grill until brown with nice grill marks.
Dip each tofu dog into the cornmeal mixture, making sure its evenly coated.
Place the coated dog on a piece of non-stick foil. Place it off to one side and not in the center. Fold the closest side of the foil over the dog. From there, roll the dog until it’s completely wrapped in foil (not too tight). Twist the ends in opposite directions to seal.
Grill again, for about 5-7 turning once. The goal is to have the batter steam up around the dog.
Unwrap carefully and enjoy with ketchup, mustard or your favorite condiments!
Hey everyone! Welcome to the fresh new redesign of my website. It will make things easier to share recipes with you and bring the vegan tailgate to hungry fans around the world. Stay tuned for more changes!
Early season tailgates are the best. The shores of Lake Erie delivered another perfect fall day. Hold the Pigskin hosted another big crowd including the one who penned the name of the blog, Nick Harper. Nick loves him buffalo flavored anything, so I figured it was time to recreate an American classic: buffalo chicken dip.
There is nothing healthy about this dip, which is probably why it tastes so good. Vegan cream cheese, sour cream and cheese. Two packages of shredded Beyond Meat chicken strips. An entire bottle of Frank’s Red Hot. My mouth just starts salivating recapping those ingredients.
The Beyond Chicken makes this dish special. The self- proclaimed “future of protein,” now has a roster of sports stars endorsing their product. Made with non-gmo soy and pea protein, the chicken also has some great flavor and shreds perfectly. Do not use another brand when making this dish!
One final tip before I get into the recipe. Invest in a cast iron pot so you can make this dish on the grill. The unvieling off the grill will draw ooh’s and ah’s from the crowd. Enjoy!
Nick was pestering me all week for this recipe. Sorry for the delay!
1 1/2 lbs shredded Beyond Chicken
1 12-oz bottle Frank’s Hot Wing Sauce (DO NOT substitute Tabasco whatever you do. Be careful, Frank’s “Buffalo” sauce has dairy in it.)
8 ounces vegan cream cheese, softened
8 ounces (half a bottle) vegan Ranch dressing or sour cream
1/2 cup chopped celery
1/4 cup diced green onion
4 ounces vegan shredded cheddar cheese
Grilled pita and/or celery sticks for dipping
In a cast iron dish, spread out the chicken and pour the wing sauce over. Mix well and spread out, covering the entire bottom of the dish.
In a medium sized saucepot, combine the cream cheese and ranch dressing. Whisk while heating until smooth. You don’t want any cream cheese clumps!
Pour the cream cheese mixture over the chicken and spread out. Sprinkle the celery and green onion on top. Grill with tight lid for fifteen minutes.
After fifteen minutes, sprinkle the cheddar cheese on top and continue baking for another ten to fifteen minutes, or until the cheese has melted and is bubbling. Remove from heat and let sit for ten minutes. Stir well and serve with grilled pita and celery sticks.
Shredded Beyond Chicken
In with the Frank’s!
Melted cream cheese and sour cream
Toss on some greenery
After 15 minutes, add the cheese. Look at the bubbles!
And we’re back! A long offseason punctuated by a perfect fall day, a new tailgate van and a full menu
Hard at work on the new grill table
of vegan fare. A tailgate breakfast can be a welcome treat and a life saver. Often when making a big meal it can be hours before you eat and no one wants to snack on chips and salsa for breakfast. So that’s why I love to incorporate a grilled breakfast item at the tailgate.
Last year Broccoli Rob made vegan break burritos ahead of time, wrapped them in foil and then tossed them on the hot grill first thing in the morning. They were excellent! That got me thinking about other breakfast items we could make and naturally I landed on the Egg McMuffin.
This recipe combines the best of all worlds: marinated tofu, vegan sausage breakfast patties (there are countless brands to choose from), vegan cheese, whole wheat English muffins and a special blend of sauces. After you eat this sandwich you will ask yourself, “why can’t I eat this every day?” Enjoy!
For the marinade:
1/3 cup tablespoon vinegar (any kind but Balsamic)
2 tablespoon Dijon mustard (or less, if using ground mustard powder)
Sriracha-infused Maple syrup (optional. 1 part Sriracha, 1 part Maple Syrup)
The tofu should marinate AT LEAST overnight, then the rest of the recipe takes under 10 minutes to execute.
Marinade: Mix the marinade ingredients in a small plastic container with a lid. It will be thick! If it looks dry, cut with a bit of cold water. Once you have a paste, toss in the tofu, close the container, and shake to cover tofu completely. Refrigerate at least 8 hours, and even up to 48!
Tofu butcher is in the house!
Prepare the grill for direct heat.
When grill is hot, give the tofu a final shake in the container, then place in grate along with the sausage patties. Keep most with any excess marinade. Grill the first side about 3-4 minutes. Flip tofu over, and grill another few minutes. When you flip the sausage over, place a piece of vegan cheese on top. Tofu is done when it’s a goldenrod color on both sides and has nice grill marks. When the cheese is melted, pull the sausage patties off the grill.
Meanwhile, prepare the bread to toast. Spread with a little vegan butter if you wish. Toast the bread right after the tofu and sausage is off.
Now once the bread is toasted, spread some of the sriracha maple sauce and vegan mayo on the bread. You can assemble the sandwich and then place it on the grill, or just eat right then and there!