Homemade Vegan Buffalo Wings (“Multivores” in the kitchen)

Ingredients

For the Seitan

• 1.5 cups vital wheat gluten
• 1/4 cup garbanzo bean flour
• 2 tablespoons nutritional yeast
• 1 1/2 teaspoon chik-style seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 cup vegetable broth (I used homemade, which was seasoned with ginger, cinnamon and cumin)
• 1 teaspoon extra virgin olive oil
• 1 teaspoon blackstrap molasses
• 2 tablespoons low-sodium tamari sauce
• Cooking broth: 3 cups water, 3 cups broth, and 1/4 cup low-sodium tamari sauce
• 1 tablespoon chik-style seasoning

For the Buffalo Sauce

• 3 tablespoons vegan butter
• 1 cpu Frank’s Hot Sauce (original)
• 2 cloves garlic, minced

To Serve

• Celery stalks
• Lettuce wraps
• Vegan blue cheese or ranch dressing

Instructions

For the Seitan

Combine the first six ingredients (dry) in a medium bowl (or KitchenAid bowl).

Whisk together the wet ingredients (NOT the cooking broth) in a small bowl.

Add wet to dry and stir until well combined.

Knead for five minutes (I highly recommend using the dough hook of a KitchenAid, or similar appliance).

Pull dough apart to form six cutlets. Set aside.

Bring broth ingredients to a boil in the uncovered pressure cooker and add the cutlets to the boiling water.

Lock the pressure cooker cover in place.

Bring to pressure, cook at high pressure for 30 minutes.

Remove from the pressure cooker from heat and allow for a natural release.

Remove cutlets from the broth to cool before handling or serving. (The perfect time to prep the sauce!)

For the Buffalo Sauce

Add vegan butter to a saucepan and melt over medium-high heat. Add Frank’s Hot Sauce and garlic. Stir well and heat on low while preparing the seitan.

Bringing it all together

Slice seitan into 2 inch by 1 inch slices. (About a dozen.)

In a bowl, mix 1/2 brown rice flour and 1/2 corn meal (about 1/2 a cup of each) Dredge the seitan pieces into the mix until uniformly coated.

Heat a cast iron skillet on medium-high. All vegetable oil (enough to cover the bottom of the pan). Brown the seitan pieces on both sides (about 2 minutes per side).

Transfer seitan from the skillet to a large bowl. Pour warm buffalo sauce over the seitan and toss to coat.

Serve with celery and ranch or blue cheese dressing or wrap in large lettuce leaves and serve as a vegetable wrap sandwich.