Frighteningly Realistic Buffalo "Chicken" Strips
2 breast size pieces of plain seitan, cut into strips 1/4" thick (I make my own and shape
into breast-sized pieces)
veg poultry seasoning
1 cup unbleached all-purpose (can mix half whole wheat pastry flour)
1 1/2 tablespoon salt
1/2 tablespoon freshly ground black pepper
1/4 tablespoon cayenne pepper (I like more)
1/4 tablespoon paprika
1 egg substitute (Ener-G works best)
1 cup plain soy milk
1/3 cup Frank's Hot Sauce (Crystal works too)
1 tablespoon Earth Balance margarine
Preheat oven to 450.
Lightly sprinkle strips of seitan with poultry seasoning, rub it in, and set aside while prepping seasoned flour mix and dredging liquid.
Combine flour(s), salt, both peppers, and paprika in a shallow bowl. In a separate bowl, whisk the egg substitute and soy milk together.
Line and grease a baking sheet with foil and canola oil and have it close by. One at a time, take the strips of seitan and dredge in liquid, then flour mix. Each strip must be battered twice in order to achieve optimal taste!!! Lay the strips on the sheet in a single layer after battering and when the process is done, evenly spray a moderate a amount of canola oil on the strips and place them in the oven for 12 minutes, flipping strips over once halfway. As the strips are baking, in a small saucepan, melt the Earth Balance and stir in the hot sauce.
When the strips are done baking, turn of the oven, take the sauce and drizzle all over them. Slather it around, coating each strip evenly. Pop them bake in the oven (which is off but still extremely hot) for about 3-5 minutes.
Enjoy! *I served these amazing strips with celery and carrots and a "cheesy" buffalo dip. I will post that recipe later.