Last night, I went about making seitan (a common meat substitute) so that I could then concoct vegetarian buffalo tenders. Once finished, I tried one and wasn’t impressed — I’ve never even liked real buffalo tenders. Minutes later, the boy came strolling through the door and devoured them all. He then morphed into a terrifying monster professing the glory of seitan.
For a first shot at making seitan, it turned out exquisitely in terms of texture. You can find the recipe for these veggie tenders beneath the cut, but please peruse some of the other concoctions on the menu that I made recently, recipes courtesy of the galactic interweb.
* I made my own applesauce using this recipe and cut back on the amount of sugar. I also used whole wheat flour and fresh blueberries. Awesome.
First, make seitan by combining in a bowl:
In a separate bowl, mix together:
Add liquid to dry ingredients and stir gently to combine. You may need to use your hands for this, but don’t use an electrical mixer! Gluten will have a rubbery consistency.
Once ingredients are combined, knead seitan 10-15 times. Allow to sit for 5 minutes, uncovered, and then knead a few more times.
Separate seitan into three or four chunks and stretch each piece into a flat cutlet about 0.75 inches thick.
Stir gently in a large stockpot and bring to a slow simmer:
Cover pot and allow to cook for at least one hour. Remove from broth and allow to cool. Now move on to preparing the spicy buffalo sauce by heating in a skillet over medium-high heat:
Break seitan into smaller, tender-sized cutlets. Sautée in oil until lightly browned:
Once lightly browned, stir in:
Reduce heat to medium-low and allow to simmer 3-5 minutes.