Sometimes people think that vegan food isn't "man food," but this dish is spicy and crunchy, and you can eat it with your hands—so it's definitely man-approved. These make a super fun party snack—and if you're cooking for a crowd that can take the heat, toss in some habanero peppers or scotch bonnets and make 'em breathe fire!
1/2 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1 teaspoon evaporated cane sugar
3 cups chicken-style or homemade seitan
2 tablespoons neutral tasting high-heat oil
2 heaping tablespoons non-dairy butter
1 large red bell pepper, diced
2 ripe red jalapeno peppers, diced
1/2 brown onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon celery seed
1/2 teaspoon parsley flakes
0 dash nutmeg
1/4 cup soymilk creamer
1/4 cup unfiltered apple cider vinegar
1/2 cup water
Preheat oven to 400 degrees.
In a large bowl, combine flours, cayenne, sea salt, black pepper, garlic powder and sugar, and whisk. Add seitan pieces and coat in flour mixture. Reserve 1 tablespoon flour mixture for sauce.
Place coated seitan pieces on a baking sheet and drizzle with oil. Bake for about 25 minutes, or until coating is crisp, turning them over once, halfway through baking.
For the sauce:
While seitan is baking, in a large (6-quart) pot add butter, peppers, onion, garlic, paprika, sea salt, celery seed, parsley flakes and nutmeg. Add reserved 1 tablespoon coating flour mixture. Cook on high heat for about 3 minutes, stirring occasionally.
Add soymilk creamer, vinegar and water and cook about 5 minutes, or until peppers are soft. Transfer to a blender and blend sauce until smooth. Remove center of your blender lid to allow heat to escape. Cover blender opening with a cloth towel. Set sauce aside.
To serve, coat warm seitan in sauce. Serve warm.
If you do not have a blender, use a food processor to make the sauce.