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Buffalo Seitan Wings

Y’know, I’d never had ‘real’ buffalo wings before I went vegan, so I was a little hesitant about making these, but I actually enjoyed them. Also, my best friend (not vegan) says this is ‘amazing’. She loves seitan though, so she might be a bit biased.

If the buffalo sauce isn’t spicy enough for you, you can always add more hot sauce. Or, if it’s too spicy, add more ketchup. I’m just a wimp when it comes to spicy things so this is spicy for me.

AterImber.com - Vegan Buffalo Seitan Chick'N Wing Recipe

Chick’N Seitan

Coconut Oil

2C Flour

Spices: 1tsp

  • S+P
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • Parsley

2 Egg Replacers

A Splash of Silk

Buffalo Sauce:

  • 3Tbsp Franks Red Hot Sauce
  • 3Tbsp Ketchup

 

Directions:

  1. Add the flour and spices to a bowl, mix together until combined.
  2. Mix up the Egg Replacer in a separate bowl and add a splash of milk to make it more liquid-y (I use the Bob’s Red Mill Egg Replacer so using the milk helps make the consistency more liquid-y)
  3. Take the seitan wings and coat first in egg and then in the flour. Do this until all wings are coated.
  4. Get a pan and heat some oil (I used just enough to cover the bottom) to high. Once oil is ready add the seitan a few at a time. Cook both sides for 30 seconds*, then take out and let drain/pat excess oil off with a paper towel.
  5. For the sauce: heat up a pot on the stove (medium heat) then add the ketchup and hot sauce, stirring constantly. Once mixture begins to bubble/thicken, remove from heat.
  6. Toss the wings in the sauce and serve.

Note: The seitan recipe I use makes about 30-34 wings – I split the batch and only buffalo-ed half of it. The other half I put in a ziplock bag and put in the deep freeze. (It lasts up to a year)

*Every time I go to fry something, the oil is always super hot. I’m not sure if it’s because of the pan or that we just have a powerful burner, but even recipes that it says to leave in for 5 minutes to get it ‘golden brown’, if I leave it in that long they always get super burned. So, adjust the cooking time for your burner/stove.


So, what do you guys think? Like it? Hate it? Should be thrown into a pit and never made again? Let me know in the comments!

Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Chick’N Seitan

Before learning how to make it, I’d had my first taste of seitan at Hogtown Vegan (their Unchicken Ceasar Wrap, definitely recommend) and I was blown away how much it tasted like chicken. It tasted exactly like it.

After that, I started searching the Internet for how to make this amazing creation at home, and I’m not gonna lie, all the recipes I found overwhelmed me. (Vital Wheat Gluten??? Nooch?????)

After a lot of research and a sort of stealing myself, I decided to finally try and make seitan at home. The first time I ever made it, I followed Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe. (I’ll link it below)

So this recipe is originally adapted from theirs.

Also, I’ve never really enjoyed the taste of beef or pork, etc., which is why I only have a chick’N recipe, and not a beef or pork recipe. I will probably end up making one for if I want notballs or fausages in something, but for now, anytime I refer to using seitan, I’m using this one.

AterImber.com - Seitan Chick'N Vegan Recipe

Dry:

2C Vital Wheat Gluten

5tbsp Nooch

2tsp. Poultry Seasoning

1tsp:

– S+P

– Garlic+Onion Powder

– Oregano

– Basil

– Parsley

– Paprika

Wet:

5Tbsp Tahini Paste

1 1/2C Mushroom Broth

Directions:

  1. Combine all the dry ingredients in a bowl.
  2. In a measuring cup, (or another bowl), combine the wet ingredients – mix together.*
  3. Mix the wet into the dry and mix together until you get a doughy consistency.
  4. Shape however you like (I usually make patties, breast-like shapes or wings)
  5. Wrap each piece in foil*
  6. Fill a pot with water and turn it on to high.
  7. Once water is boiling, get a steamer basket (or, use a cooling rack and place foil on top of chick’N) and place the chick’N pieces in.
  8. Let steam for 30 minutes.
  9. Once done, remove from steamer (put next batch in), remove the foil and allow to cool on a cooling rack.

*The original recipe I read said to wrap the seitan loosely in foil because they’d expand, but I haven’t notice them expand much if at all

Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe


So, what do you guys think? Like it? Hate it? Should be thrown into a pit and never made again? Let me know in the comments!

Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.

Roasted Veggie Rice

I know I’ve been on sort of a rice kick lately, but I have to use it, right?

Don’t worry if you’re sick of rice though – summer IS coming, so I’ll be making much less ‘hearty’ dishes for the warming weather. Stay tuned!

But, for now… more rice-y goodness!

AterImber.com Vegan Recipe - Roasted Veggie Rice

5C white rice (I used Jasmine Rice)

5 carrots

5 potatoes

1 head of broccoli

1 Container of Mushroom Broth*

½ container of vegetable broth*

 

Spices:**

S&P

Garlic and Onion Powder

Paprika

Oregano

Basil

Parsley

Nooch

 

Directions:

 

  1. Cut up the carrots, potatoes and broccoli. The carrots I just left as slices (feel free to make them smaller) and the potatoes I cut into eighths. The broccoli I left pretty chunky.

 

  1. Place the cut up carrots and potatoes into a bowl. Add the broccoli to another bowl. Fill the bowls up with the Mushroom Broth until all the pieces are covered (or mostly covered).

 

  1. Add the spices and stir the veggies around.

 

  1. Cover and place in the fridge. Let the veggies marinate in the broth for about an hour and half. (I went for a bike ride while they were marinating so the timing might not be exact)

 

  1. Preheat the oven to 350. Take veggies out of the fridge and spread out on a baking sheet. (Carrots and potatoes on one, broccoli on another) Keep the liquid! (We’re gonna use it to cook the rice)

 

  1. Bake the carrots/potatoes for about 40 minutes, (until soft enough to poke with a fork), then cook the broccoli.

 

  1. In the last twenty minutes of cooking time, make the rice. Use the marinating liquid instead of water. (To give the rice more flavour)

 

  1. Once the rice is done, transfer to a container (or a serving dish) and mix in the veggies.

 

*I used Campbell’s Mushroom/Veggie Broth, it comes in a red square container, 900ml/container

 

** I didn’t measure out how much spice I put in, but if I had to guess, I’d say it was a couple of Tablespoons for each bowl

So, what do you guys think? Like it? Hate it? Let me know in the comments! Also, I know this one takes a while, but marinating definitely gives the veggies (and rice) way more flavour.


Check out more recipes here: Recipes  All of the recipes are vegan. If you haven’t seen The Veg Life home page, then you might not know – all recipes on my site are proudly animal product free. (Yes, including the beauty products) All pictures of the food/product are taken by me and are sometimes pulled off my Instagram account.