Monday, May 26, 2008

Vegan Boneless Chickenless Hot Wings

There is something satisfying about veganizing an old favourite. I am one of those vegans who still likes eating something that approximates meat. Call me less evolved if you must. These wings are perfect and pretty easy to make. Plus, everybody loves eating things off a stick--just ask anyone who has gone to a state fair. This recipe makes 12 wings, but they are fairly substantial. Make smaller ones if you want, but make sure to reduce the cooking time or they will get tough and dry. And, if you like a sticky and sweet sauce, try this recipe.

- 12 mini bamboo skewers
- 1 1/4 cup vital wheat gluten
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- freshly ground white pepper
- 2 tbsp oil
- 1 to 1 1/4 cup water

- 1 cup plain soy milk
- 2 tbsp oil
- 1 tbsp ground flax seed
- 1 tsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 1/3 cup panko bread crumbs

- 1/2 cup margarine
- 1/2 cup hot sauce

Preheat oven to 400 degrees
1. Line a dark baking sheet with aluminum foil. Spray with oil.
2. Mix flour, stock powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick. Wet your hands if you need to.
3. Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices.
4. Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet.
5. Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, melt margarine in a small saucepan and add hot sauce. Remove cooked seitan from oven and spoon sauce over each wing. Return to oven and cook for 5 mins.