Who doesn’t love a crispy fried buffalo chicken sandwich? Super healthy? Eh…. Super delicious? Of course! Crispy, spicy seitan with a zing. You can’t go wrong! The homemade seitan makes this protein-packed sammie a cut above the rest.
Have you made homemade seitan before? I hadn’t until last week, but it is seriously so simple! And so versatile. I always had this idea that making seitan at home would be some big process, but it is essentially just making a dough, then boiling it. After that, you can use if for whatever purpose you have in mind, in this case, I fried it for the crispy buffalo “chicken”.
The longer you knead the dough the tougher and chewier it gets, so try not to over do it! I found that these turned out better when I let the seitan sit in the fridge overnight after boiling it, but if you are in a time crunch just let them cool and drain for a little bit.
If you more a a chicken finger guy or gal, just cut the seitan into strips before boiling! I’ve tried this and of course dipped them in ranch…. so good! If you aren’t feeling a sandwich, put the crispy buffalo pieces on an icy bed of romaine for a salad.
Let me know how you liked this recipe by commenting below or tagging me on Instagram, @groundedchow!
Buffalo Seitan Sandwich
Ingredients
- 1 cup wheat gluten
- ½ Tbs all purpose seasoning
- 1 tsp onion powder
- 2 tbs nutritional yeast
- ¼ tsp smoked paprika
- salt and pepper
- ¼ cup tahini
- ½ cup water
- 3 Tbs hot sauce I prefer Frank’s Red Hot
- 3 cups no chicken broth or veggie broth
- 2 cups water
- ¼ cup hot sauce
- 2 Tbs vegan butter
- 1 cup flour
- 1 cup panko bread crumbs
- dash of pepper
- ½ cup almond milk
- 4 burger buns
- ½ avocado, sliced
- 1 tomato, sliced
- 4 green leaf lettuce pieces
- 1/2 red onion, thinly sliced
Instructions
- In one mixing bowl combine wheat gluten, all purpose seasoning, onion powder, nutritional yeast, smoked paprika, and a shake of salt and pepper.
- In another smaller bowl, whisk tahini, water and hot sauce. Slowly stir the wet ingredients into the dry with a spoon until combined, then knead for your hands until a stretchy dough forms.
- Place the dough on a cutting board and stretch to cut into 4 sandwich sized “chik’n breasts”. They will get bigger as they boil.
- Bring 2 cups of water and 3 cups of no chicken or vegetable broth to a boil. Once boiling, gently lower seitan into pot. Turn down heat to low, cover and simmer for 45 minutes, turning each breast over halfway through the cook time. Remove from pot and let cool. (Or refrigerate over night).
- Set your flour, almond milk, and bread crumbs in 3 separate bowls. Mix a sprinkling of pepper with panko bread crumbs. Dip your seitan in the flour, then the almond milk, then the bread crumbs. Let rest five minutes while you heat your oil.
- Heat enough oil to cover the bottom of your skillet. Once hot, carefully set the chik’n breasts in the pan. Cook until golden brown on both sides, about 3-4 minutes per side.
- Heat butter and hot sauce in small microwaveable mixing jar until warm, then whisk to combine. In a bowl toss fried seitan in buffalo sauce, then place on sandwich bun with lettuce, tomato, and onion. Enjoy!