By: Zoe Eisenberg, iEG sex/lifestyle
The weekend is upon us! That means more time for my favorite weekend activities: playing, sleeping, and eating. The weekend is the time when I do the most cooking–sometimes prepping food for the whole week, sometimes just making a more elaborate meal than I can handle during the work week.
But whether you’re kickin’ it alone or with a snuggle bud, these tempeh sliders from my book The Lusty Vegan, co-authored by myself and iEG founder Ayinde Howell, is a weekend must.
Sriracha Tempeh Sliders
Prep time: 8 minutes | Cook time: 20 minutes | Serves 4 to 6
Note: You can find slider buns at Trader Joes or well-stocked supermarkets. If unavailable, cut hoagie rolls into slider-sized sections.
- 1/4 cup grapeseed or safflower oil
- 8 ounces tempeh, cut into 4 squares
- 1/4 cup chopped onion
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 1/2 cups water
- 1 1/2 tablespoons sriracha sauce
- 8 slider buns, split
- Ranch Dressing (recipe follows)
- 1/2 red onion, sliced (optional)
- 1/2 cucumber, sliced (optional)
Heat the oil in a medium skillet over medium heat until hot and shimmering. Add the tempeh and cook until browned on both sides, about 4 minutes per side. Repeat until all of the tempeh is cooked.
Remove the tempeh to a plate lined with paper towels. Remove half of the oil from the skillet and return the skillet to the heat. Add the onion and sauté for approximately 2 minutes, then add the sage, garlic, basil, and salt and sauté for 1 minute.
In a bowl, combine the water and sriracha, stirring to mix. Pour the sriracha water into the skillet and add the tempeh back into skillet. Cover and simmer on low for 10 minutes.
Lightly toast the slider buns and arrange a tempeh patty on the bottom half of each bun. Top with the dressing and sliced onion and or cucumber, if using. Serve hot.
Prep Time: 5 minutes | Serves 2 to 4
Ranch dressing is an American favorite. Here’s the thing: it’s a pretty basic cream base, and if you’re making your own, you can add anything to make it whatever you want! This is my twist on a traditional ranch. Feel free to throw in fennel or something crazy! You’re the chef now.
- 1 cup unsweetened soy milk
- 1/4 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons minced chives
- 1 tablespoon chopped fresh garlic
- 1 teaspoon smoked paprika
- 2 tablespoons vegan Worcestershire sauce
- Salt and black pepper