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Buffalo Wingz and Wraps

August 8, 2010

Pretty much most favorite thing to eat when I ate meat was buffalo wings.  I would go up to BW3’s every tuesday for the 25 cent wings and make myself sick on them.  I never cared for the bones though, and the lack of actual meat was always a drag.  For the past few years I’ve been trying to make something that was just as good, or better than those ol’ things.  Tempeh wings are awesome and all, but they lack certain elements that only something like seitan could offer.  For whatever reason I’ve been putting off making seitan from scratch.  Every batch sort of turns out different, and I’m never that pleased in the end.  Then two days ago I came across recipe for seitan from scratch off of “What the hell does a vegan eat” blog (which was a link to the original recipe) , and figured I’d give it a shot.  It’s a bit time consuming (3 hours-ish), a bit messy, but the end result was fantastic.  It rips apart like Ray’s Seitan, FINALLY.  It’s just so perfect.  I deep fried it next without any breading or anything, just straight out of the pot.  Tossed it in some franks hot sauce and earth balance.

The wrap has Italian dressing, hummus, lettuce, pan seared shitake mushrooms, tomato, cajun pan seared tempeh,  avocado, and red onions.

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2 comments

  1. Yum! Do you have a deep fryer? I don’t so wondering if I can just do this in a vat of oil. I can’t believe I just used “vat” in a sentence =)


    • Yeah I’ve got a deep fryer, but you would be punctilious on assuming you could use a vat of sorts. However oil temperature can be difficult to manage on a stove top, especially if you’re running around using words like vat. Also, I think you may be able to bake them….



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