Preheat the oven to 375.

In a small bowl mix together the almond milk and apple cider vinegar. Set this aside. (It will curdle, 'cause you are basically making vegan buttermilk.)

Heat a skillet over medium high heat, with 1TBSP of olive oil.

Add the tempeh, sweet onion, corn and jalapenos to the skillet, and season with Tony's Creole Seasoning.

Sauté for about 3-4 minutes, or until the tempeh is slightly browned.

Then add 1/8 cup water to the skillet, and sauté until this is evaporated. (About 2 minutes.)

Take the skillet off the heat and set aside.

In a large bowl mix together the corn meal, baking powder, baking soda and salt.

In a separate medium sized bowl, mix the date syrup or coconut nectar, applesauce, and coconut oil. Then add the "buttermilk" to the bowl.

Pour the liquids into the large bowl with the dry ingredients and mix until fully incorporated.

Add your skillet of sautéed tempeh and veggies to the bowl and mix.

Pour the batter into a greased muffin pan (or line with muffin paper!)

Bake in the oven for 20-25 minutes.

Take the muffins out and let them cool for 15 minutes before transferring them to a wire rack. (They may require a little TLC to get them out of the muffin tin.)

Now you must EAT THEM. (or share... or whatever.)