Seitan Buffalo Fingers

These Buffalo style seitan fingers are on FUEGO! They are also a fiesta in your mouth filled with lots of flavor which ultimately leaves you wanting more.  Instructions, directions and ingredients are found below. :)

Bowl 1 - Dry Ingredients: 

• 1 1/3 cups wheat gluten 
• 1/4 cup garbanzo flour
• 1/4 cup nutritional yeast
• 1.5 tsp's of garlic powder 
• 1.5 tsp’s of onion powder 
• 1.5 tsp’s of poultry seasoning 

Bowl 2 - Wet Ingredients: 

• 3/4 cup + 1 TBSP of hot water
• 1/4 cup balsamic reduction 
• 1/4 cup veggie broth 
• 2 TBSP soy sauce 

Marinade: 

• 1/4 cup balsamic 
• 1/4 cup olive oil 
• 1 clove of minced garlic 
• 1 tsp crushed chilies
• Pinch of salt & pepper 

With a spatula or fork mix the contents of bowl 2 in bowl 1. Then start to lightly knead it all together. If the mixture is sticky add an additional teaspoon or two of wheat gluten and start to knead everything all in once again. If it's not too sticky, don't bother with the additional wheat gluten. Once kneading is done (about 3 - 4 minutes) form a thick log and cut into approximately 8 pieces. Pat each piece down and put into a large baking dish. Each piece should be no thicker than 1/2 an inch. I used a rectangular glass dish that I covered with aluminum foil; however, if you have one that has a lid, that is acceptable as well. Brush each piece (front & back) with marinade, cover with tin foil and let sit for 1 - 2 hours in the fridge. 

Once marinating is done fully cover the Seitan with veggie broth and bake for 60 minutes with lid or cover the top of the dish in aluminum foil. Once cooking time has expired take it out of the oven and flip each piece to bake for an additional 20 minutes uncovered (no lid or aluminum foil) and without adding more veggie broth.

There is also the option of boiling the seitan in a large pot with veggie broth. You would still pat them into the individual pieces and place them in the pot covered with the broth. Make sure that you heat the broth up first. Once it comes to a simmer add the seitan and cook for 60 minutes. Check occasionally and make sure to rotate each piece of seitan every 15 minutes or so. Once the cooking time has passed the broth should be very minimal, if any at all. Check occasionally towards the end to ensure nothing is sticking to the bottom of the pot. 

I have used both techniques and they both work; however, you have to make sure not to overcook the seitan if using the baking technique. 

Once complete take out of oven or large pot (if boiling technique was used) and let the Seitan sit for 5 - 10 minutes. Take each piece out of the baking dish and cut in half, corner to corner lengthwise. Dip each piece in bowl 1, followed by bowl 2 (see below breading instructions). Place each piece on a baking sheet and bake each side for 12 - 15 minutes at 350 F.  

Breading Instructions -

Wet Ingredients - Bowl 1: 

• 1 cup white flour 
• 2 tsp’s poultry seasoning 
• 2 tsp’s garlic powder 
• 2 tsp’s onion powder 
• 1 cup water + 1 TBSP

Dry Ingredients - Bowl 2: 

• 2 cups Vegan panko

Final step (once they are fully baked with breading)! Smother each piece in the following sauce - 

Spicy Buffalo Sauce:  

• 1 cup Vegenaise 
• 1/2 cup Sriracha
• 1 tsp apple cider vinegar  

Either serve immediately, refrigerate or freeze for later use. To reheat, set the oven to 350 F and bake until hot. I like to toss them in the sauce and reheat in the oven with the sauce smothering the breaded seitan. It bakes the goodness right in there and accentuates the spiciness/deliciousness of the sauce.

Enjoy!!