Spicy Seitan Buffalo Wings

With the holiday season in full swing and lots of sports on TV, there are plenty of opportunities to serve up some party food! This just might be what you’re looking for…

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” 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 jalapeño 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
Dash freshly grated nutmeg
1⁄4 cup soymilk creamer
1⁄4 cup unfiltered apple cider vinegar
1⁄2 cup water

Directions

Preheat oven to 400°F.
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 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.

Note: If you do not have a blender, use a food processor to make this sauce.

Serves 6-8

via: The Discerning Brute - from the Spork-Fed cookbook