2ouncesleafy greenslike arugula, spinach, or spring mix
1tablespoonolive oil
2tablespoonsvegan buffalo sauce
¼cupvegan ranch
Instructions
Cook quinoa according to the directions on the packaging. You can also use leftover quinoa in this recipe!
1 cup cooked quinoa
Slice the tempeh into thin strips about 1/2 inch in width, and prep your veggies by dicing your onion, chopping your celery, and roughly chopping your greens (optional).
4 ounces tempeh, ¼ large red onion, 1 stalk celery, 2 ounces leafy greens
Get your olive oil hot in a large saucepan over medium heat. Once the oil is hot, carefully place tempeh in the pan, leaving some space in between each strip. There should be some sizzling and crackling.
1 tablespoon olive oil
Once tempeh is lightly browned on one side, flip and allow the reverse side to brown—about 3 minutes each side.
Remove the tempeh from the oil and place it on a paper towel to absorb any excess oil. Then, place the tempeh in a shallow bowl and pour the buffalo sauce over top, tossing to coat.
2 tablespoons vegan buffalo sauce
Add the onion, celery, and greens to a large bowl with the quinoa (hot or cold!) and ranch dressing and toss to coat.
1 cup cooked quinoa, ¼ cup vegan ranch
Assemble your vegan quinoa bowls by plating the ranch quinoa and greens mixture and topping it with the crispy buffalo tempeh. Enjoy!
Notes
Cook the quinoa according to the directions on the packaging. If you want to add more depth of flavor to your vegan quinoa bowl, replace the water with vegetable broth while cooking the quinoa.
To transform this into a wrap, simply mix all ingredients well and wrap in an XL tortilla or garden spinach wrap. You can always crisp up the outside of the wrap on a hot pan.