These made-from-scratch vegan buffalo seitan wings are crispy and satisfying, dipped in homemade plant-based blue cheese dip.
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
DI ORO Seamless Series 4-Piece Silicone Spatula Set - 600°F Heat-Resistant Pro-Grade Rubber Spatulas - Spoonula, Large Spatula, Small/Mini Spatula, and Jar Spatula - Kitchen Utensil Set (Red)
T-fal Deep Fryer with Basket, Stainless Steel, Deep Fryer
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
1cupvital wheat gluten
1 ½teaspoonsonion powder
½teaspoonpoultry seasoning powder
1tablespoontahini - 1 tablespoon
Vegan buffalo sauce
½cupvegan unsalted butter
Vegan blue cheese dip
½teaspoondried basil leaves
In a large bowl, whisk together the vital wheat gluten, garlic powder, onion powder, paprika, and poultry seasoning powder using.
Add the tahini and vegetable broth to the dry ingredient mix and combine with a rubber spatula to form a dough. Knead the dough with your hands. If the dough is too wet, add more vital wheat gluten, 1 tablespoon at a time. If the dough seems too dry, add more vegetable broth, 1 tablespoon at a time.
Roll the dough into 2-inch cylinders or nugget shapes. It will double in size when cooked, so don’t exceed 2 inches.
Bring a large pot of water to a boil. Add the shaped dough and reduce the heat to medium. Cook for 45 minutes.
Meanwhile, add all of the buffalo sauce ingredients to a saucepan over medium heat and heat until the butter melts. Stir until well combined, then remove from the heat.
To make the blue cheese dipping sauce, crumble the tofu into small pieces in a bowl. Add the remaining buffalo sauce ingredients and whisk to combine well.
Once the seitan wings are cooked, remove them from the pot and let them drain on paper towels to remove excess water.
In a bowl, combine the chickpea flour, salt and water with a whisk. In a second bowl, combine the flour, garlic powder, onion powder, salt and mix with a fork
Dip each seitan wing first in the chickpea mixture, then in the dry flour mixture, turning to coat all sides of the wing. Repeat for all cooked seitan wings.
Heat the vegetable oil in a deep skillet. When hot, fry the prepared seitan wings until golden yellow color. Then drain it on a paper towel.
Add the fried seitan wings to a large mixing bowl. Pour enough vegan buffalo sauce over the seitan wings to coat.
Mix gently to coat the seitan wings with vegan buffalo sauce.
Serve the vegan seitan buffalo wings with prepared vegan blue cheese dip and celery.
*Use more or less cayenne pepper in the vegan buffalo sauce depending on your preferred spice level.
**You may substitute all-purpose flour for chickpea flour. (Chickpea flour is rich in protein).