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Sriracha Tempeh Sliders With Ranch Dressing [Vegan]

Tempeh is one obliviously of my favorite proteins to work with, and I’ve found it makes the best little sliders. These are great are because you get about 4 per standard package of tempeh. Since living in LA, these lil’ guys have become a staple in my catering arsenal. Here is a hint: you can replace the sriracha with BBQ sauce if it’s too hot you! (From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.)

Sriracha Tempeh Sliders With Vegan Ranch Dressing [Vegan]

This Recipe is :

Dairy FreeVegan



Cook Time



  • 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
  • 1/2 red onion, sliced (optional)
  • 1/2 cucumber, sliced (optional)

Vegan Ranch:

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

For the Ranch:

  1. In a medium bowl, whisk all ingredients thoroughly. Refrigerate until ready to serve.


You can find slider buns at Trader Joes or well-stocked supermarkets. If unavailable, cut hoagie rolls into slider-sized sections.






Ayinde currently resides in New York City as Executive Chef, and editor and Chief of i eat grass and the self-proclaimed pop- vegan community blog. Prior he was Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to macrobiotic (no fish), ayurvedic, raw, Street food internationale, and New American.



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