Vegan Buffalo Wings
Makes about 30
1 cup sliced mushrooms
1 small onion, chopped (about 1/3 cup)
1 garlic clove, chopped
2 tbsp olive oil
2 tsp poultry spice
1 tsp salt
1/2 cup water
1 cup GF vital wheat gluten
1/2 cup fine corn flake crumbs
1/2 cup GF flour (I used brown rice)
1/2 tsp paprika
1/2 tsp salt
fresh ground pepper
2 tsp oil
1 cup soy milk
1/2 tsp apple cider vinegar
Sauce (heat these ingredients in a saucepan)
1/2 cup vegan margarine
1/2 cup hot sauce
1 tbsp vinegar
1 tbsp ketchup
Preheat oven to 400 degrees. Line a sided cookie sheet with foil and lightly oil.
Place mushrooms, onion, and garlic in a food processor and process until finely chopped. Add oil, spice, salt and blitz. Add gluten and process into a smooth dough. Add water gradually process into a smooth paste (you may not need all the water...you want the mixture to be like dough).
Remove dough from food processor and roll into a cylinder about 14" long.
Slice into 1" pieces and roll them into a smaller cylinders. Slice that in half if they are too long, then flatten slightly.
Mix together ground corn flakes, flour, paprika, salt, and pepper in a bowl.
Combine soy milk and vinegar in a separate bowl.
Toss seitan in 2 tsp of oil. Toss seitan in corn flake mixture.
Dip seitan soy milk mixture, then toss in cornflake mixture again. Place on prepared cookie sheet.
Bake for 10 mins, turn over, then bake for another 10 mins.
Coat wings with all but 1/4 cup of the sauce. Bake for 5 mins, then use a spoon to scoop up excess sauce and re-coat the wings. Bake for another 3-5 mins, until bubbling. Remove from oven and let cool 5 mins. Toss in remaining sauce and serve. Serve with vegan ranch dressing.
Vegan Ranch Dressing
Makes a little over 1/3 cup
1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste
Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.