Spicy Seitan Buffalo Wings

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!

Seitan Ingredients
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
Buffalo Wing Sauce Ingredients
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.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 25 min

Servings: 6 to 8

Recipe By: Jenny Engel & Heather Goldberg

From:  Spork-Fed
Used with permission of St. Lynn's Press

Chef Suggestions
If you do not have a blender, use a food processor to make the sauce.