June 9, 2014
Ultimate Hot Wingz
Serves 4 (about 30 wingz total)
1 cup sliced mushrooms
1 small onion, chopped (about 1/3 cup)
1 garlic clove, chopped
2 tablespoons olive oil
2 teaspoons crushed sage
1 teaspoon salt (reduce if sodium is a concern)
1 cup vital wheat gluten
1/2 cup water
1/2 cup fine corn flake crumbs
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon salt (reduce if sodium is a concern)
Freshly ground pepper
2 teaspoons oil
1 cup soy milk
1/2 teaspoon apple cider vinegar
1/2 cup margarine, softened
1/2 cup hot sauce
1 tablespoon vinegar
1 tablespoon ketchup
Preheat the oven to 400 F (204 C). Line a sided cookie sheet with foil, and lightly oil.
In a food processor, place the mushrooms, onion and garlic, and process until they are finely chopped. Then add the oil, sage, salt and water and continue processing into a smooth paste. Finally, add the gluten and process it into a smooth dough. Add the water, a couple of tablespoons at a time, only if it's needed.
Remove the dough from the food processor and roll it into a cylinder about 14 inches long. Slice the dough into 1-inch pieces, and roll them into a smaller cylinders. Slice those in half if they are too long, then flatten them slightly into seitan strips.
Mix together the ground corn flakes, flour, paprika, salt and pepper in a bowl. Combine the soy milk and vinegar in a separate bowl.
Toss the seitan strips in 2 teaspoons of oil; then toss them into the corn flake mixture.
Dip the seitan strips into the soy milk mixture, then toss them into the corn flake mixture again.
To cook the wingz, place the coated strips onto the prepared cookie sheet and bake them for 10 minutes. Turn them over, and bake them for another 10 minutes.
In a saucepan, heat and stir together the sauce ingredients and keep the sauce warm on very low heat.
Coat the wingz with all but 1/4 cup of the sauce. Bake them for 5 minutes; then use a spoon to scoop up any excess sauce and re-coat the wingz. Bake them for another 3-5 minutes, until they are bubbling.
Remove the pan from the oven and let the wingz cool for 5 minutes before tossing in the remaining sauce and serving.
- Make sure you use a small onion (about 1/3 cup chopped) so the liquid measurement is not thrown off. Also, save the water until you have blended the other dough ingredients. Add only enough water to get a soft, but still durable, dough. Too much onion and water will make the dough too wet and the end product will be too soft.
- Also try Vegan Dad's milder, more kid-friendly version of this recipe.
(Recipe courtesy of Nathan Kozuskanich/Vegan Dad.)
All figures are per serving (assumes 4 servings).
Fat: 29 g
Carbs: 38 g
Fiber: 1 g
Protein: 24 g
Sodium: 1,803 mg