Friday, May 7, 2010

Vegan Boneless Buffalo Wings!

This is for my good friend, Richard Murphy. I recently was excitedly telling him about my last post - Vegan Ribs to which he replied, "Why not just eat real ribs?"
I whipped these up this morning before work - an adapted recipe from The Vegan Dad. How hot is that - a dad that makes up vegan recipes and cooks for his family. They came out quite good. I hope that I have some time when I get home to make some nice sauces to go with tonight, just for Dougie. Enjoy! Oh, and these are rather spicy, so tone down the hot sauce if you're a wimp.

You know they look good, Richard!


- 16 bamboo skewers
- 1 1/4 cup vital wheat gluten
- 1/3 cup chicken broth powder
- 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- freshly ground white pepper
- 2 tbsp oil
- 1/2 cup cooked white beans, all mashed up
- 1 to 1 1/4 cup water

- 1 cup plain soy milk
- 2 tbsp oil
- 1 tsp dried sage
- 1 tbsp ground flax seed
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 1/3 cup panko bread crumbs

- 1/2 cup margarine
- 1/2 cup hot sauce

Preheat oven to 400 degrees
Line a baking sheet with aluminum foil. Spray with oil.

Mix flour, broth powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick.

Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices.

Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet.

Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, melt margarine and hot sauce in the microwave for a minute or so. Pour sauce over wings and bake for 5-7 minutes more.