Buffalo Tempeh Pizza
Prep time
Cook time
Total time
This Buffalo Tempeh Pizza lives up to all the expectations of a vegan Buffalo hot sauce fan. It's spicy, "cheezy," and topped with tempeh instead of chicken. Makes two 12-inch pizzas.
Serves: 4-6
  • 8oz. pkg. tempeh
  • 2 12-inch vegan pizza crusts
  • ¼ cup vegetable broth
  • ¾-1 cup Frank's Hot Sauce
  • 1 tbsp. soy sauce
  • 8 oz. pkg. vegan cream cheese
  • ¼ cup nutritional yeast
  • 1 tsp. lemon juice (optional)
  • 1 tsp. apple cider vinegar (optional)
  • 3 cloves garlic (minced)
  • peppers, thinly sliced or chopped (I used 2 poblanos and 3 hot chile peppers, but bell peppers would work too)
  1. Preheat the oven according to crust directions (usually 425-450 degrees).
  2. Slice the tempeh into quarter inch thick strips and then cut the strips into 1-inch long pieces. Add to a skillet along with the soy sauce, vegetable broth, and ¼ cup hot sauce. Turn the heat to medium, cover, and allow to steam until all liquid is absorbed (about 8 minutes). Once, finished, leave covered, and set off to the side.
  3. While the tempeh steams, whisk together the cream cheese, nutritional yeast, ½-3/4 cup hot sauce, lemon juice, and apple cider vinegar together in a bowl.
  4. Brush two pizza crusts with olive oil. Divide the cheese sauce evenly between the two pizzas and spread it out so that the crusts are evenly coated.
  5. Heat 1 tbsp. olive oil over medium heat in a skillet. Saute the garlic for 1-2 minutes and then add the steamed tempeh. Cook for 5-10 minutes until lightly browned.
  6. Add the peppers and cook for about 5 more minutes.
  7. Divide the tempeh and peppers into two equal portions and spread evenly across the pizzas.
  8. Bake pizza according to crust directions (usually about 10 minutes).
Recipe by MORE. at http://www.moreveganblog.com/2014/12/29/tempeh-pizza-three-ways/