Seitan ‘Hot Wings’

A great vegan alternative to the hot and spicy pub snack favourite – utilising seitan.

Preparation:

Cooking:

Serves:

Seitan 'Hot Wings'

1 cup vital wheat gluten flour
¼ cup gram (chickpea) flour
1 cup of water
Add any seasoning you like. Spicy soy flavours are good.
Stock base (optional, the aromatic stock base from Essential Cuisine is good, just add water)

Make up about 2 litres of aromatic stock base to the recipe on the tub (40g to 1-litre brought to the boil).

Mix together all the dry ingredients then add water and beat into a dough by hand or by machine, it comes together very quickly.

Roll into a large sausage shape and cut into pieces.

Squash each piece a little and drop into the simmering stock and cook for 45 minutes to an hour.

Make a tempura batter and dip the pieces in and fry @ 180C for a few minutes until crispy. Toss in a hot sauce and serve.

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