RubyDuby
Apr 10th, 2010, 06:00 PM
We made these last night and they were really yummy. Other than the wheat gluten, water and flour you can prob leave out ingredients or substitute as you like for the wings. I wouldn't sub anything for the dressing though. It's the best bleu cheese I've ever had!
Wings:
mix together:
1 1/2 c wheat gluten
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp chili powder
mix in a large measuring cup:
1 c cold water
2 Tbs soy sauce
add wet to dry and mix together with your hands just enough to incorporate. Divide into 5 patties, kneading a little, but don't over work.
Simmer (don't boil) for 15 min, in just enough water (or veg stock) to cover.
Meanwhile, on one plate, mix together for "wet plate":
1/3 c water
3 Tbs spicy brown mustard
2 Tbs flour
1 Tbs nutritional yeast
1/2 tsp cumin
1/2 tsp garlic powder
dash lemon pepper
on another plate mix together for "dry plate":
1 c flour
1/4 c nutritional yeast
2 Tbs corn meal
1 Tbs baking powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp lemon pepper
Preheat over to 425F. Pour 1/4 c- 1/2c peanut oil into a large glass casserole baking dish and spread oil to cover the bottom of the pan.
Remove seitan from liquid and let cool slightly. I used a slotted spoon. Cut into wing sized pieces. Mine was very rubbery and hard to manipulate at this point. I wouldn't handle it too much.
Dredge these "raw wings" in wet plate, then in dry plate, then onto the peanut oil, and flip once. Bake at 425F for 25 min. Flip, then bake 10 more min. Allow to cool slightly before eating, or:
Melt in a sauce pan:
1/8 c earth balance or your favorite vegan margarine
Add:
1/2 c hot sauce
add wings and stir. Eat with celery, carrots, and bleu cheese.
Bleu Cheese
mix together:
dash of garlic powder
1 c veganaise (or favorite vegan mayo)
1/4 tsp tahini
dash lemon juice
dash apple cider vinegar
crumble in
1/4 block of firm or extra firm tofu.
chill until wings are ready.
Wings:
mix together:
1 1/2 c wheat gluten
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp chili powder
mix in a large measuring cup:
1 c cold water
2 Tbs soy sauce
add wet to dry and mix together with your hands just enough to incorporate. Divide into 5 patties, kneading a little, but don't over work.
Simmer (don't boil) for 15 min, in just enough water (or veg stock) to cover.
Meanwhile, on one plate, mix together for "wet plate":
1/3 c water
3 Tbs spicy brown mustard
2 Tbs flour
1 Tbs nutritional yeast
1/2 tsp cumin
1/2 tsp garlic powder
dash lemon pepper
on another plate mix together for "dry plate":
1 c flour
1/4 c nutritional yeast
2 Tbs corn meal
1 Tbs baking powder
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp lemon pepper
Preheat over to 425F. Pour 1/4 c- 1/2c peanut oil into a large glass casserole baking dish and spread oil to cover the bottom of the pan.
Remove seitan from liquid and let cool slightly. I used a slotted spoon. Cut into wing sized pieces. Mine was very rubbery and hard to manipulate at this point. I wouldn't handle it too much.
Dredge these "raw wings" in wet plate, then in dry plate, then onto the peanut oil, and flip once. Bake at 425F for 25 min. Flip, then bake 10 more min. Allow to cool slightly before eating, or:
Melt in a sauce pan:
1/8 c earth balance or your favorite vegan margarine
Add:
1/2 c hot sauce
add wings and stir. Eat with celery, carrots, and bleu cheese.
Bleu Cheese
mix together:
dash of garlic powder
1 c veganaise (or favorite vegan mayo)
1/4 tsp tahini
dash lemon juice
dash apple cider vinegar
crumble in
1/4 block of firm or extra firm tofu.
chill until wings are ready.