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seitan buffalo bites dipped into a creamy vegan ranch dressing with celery sticks
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Vegan Buffalo Seitan Wings

These made-from-scratch vegan buffalo seitan wings are crispy and satisfying, dipped in homemade plant-based blue cheese dip.
Servings 4
Calories 603kcal

Equipment

  • 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

Ingredients

Seitan wings

  • 1 cup vital wheat gluten
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ teaspoon paprika
  • ½ teaspoon poultry seasoning powder
  • 1 cup vegetable broth
  • 1 tablespoon tahini - 1 tablespoon
  • 5 cups water

Vegan buffalo sauce

  • ¾ cup hot sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons white vinegar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper*
  • ½ cup vegan unsalted butter
  • 1 tablespoon agave syrup

Vegan blue cheese dip

  • 1 cup vegan mayonnaise
  • ¼ cup firm tofu
  • 1 teaspoon white vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried basil leaves
  • Salt to taste

Breading

  • ½ cup chickpea flour**
  • ½-1 cup water
  • ½ cup flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt to taste

Instructions

  • 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.

Notes

*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).