Wednesday, April 27, 2016

Vegan Buffalo "wings"

This is easily one of the more "out there" concoctions I've ever made. I've been meaning to try making The Complete Guide to Vegan Food Substitutions' Baked Seitan Cutlets for a while now and — given that the recipe blurb states that these are crispy — thought I'd kill two birds with one stone (no actual birds were harmed in the making of this recipe, vegans!) and try pairing it with their Toffalo Hot Wings recipe's sauce.

I should note that, due to a mild nut sensitivity on my part, I've been using sesame oil whenever their seitan recipes (I've been dabbling in a few of them, over the past few weeks) call for it. Also, I don't have any of the bespoke hot sauce on-hand, so I used sriracha instead. Consequently, I found that adding only 2 Tbsp. of garlic powder was necessary, but also had to add a little over ¼ tsp. of cider vinegar to get the tang common to Buffalo sauce. Sadly, I slightly over-baked the seitan (which is now cooling in a sealed plastic container in the hopes that the residual steam will tame some of the crust).

The verdict: while I like both of these components, they're only passable when paired. Looks like I'm going to have to be inventive to use these up. Fortunately, I've decided to make myself pizza for the remainder of my lunches this week! There should be plenty of opportunity to be satisfied with these items.

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