Buffalo Seitan Skewers with Ranch Dressing

Difficulty: Medium

Serves 2

buffaloseitan

I really got a taste for buffalo sauce in the USA but sometimes I found it a little sour. As a result, I decided to embark on my own buffalo journey and make one that’s a little sweeter. I succeeded and decided to pour it over seitan chunks, bung em on skewers and serve with a light, tangy and creamy ranch.

Ingredients

Seitan

  • 1 cup gluten flour (vital wheat gluten)
  • 2 tablespoons nutritional yeast
  • 3/4 cup water
  • 1 vegetable stock cube
  • 1 tablespoon soy sauce
  • 1 teaspoon liquid smoke
  • 1 tablespoon olive oil

Broth

  • 6 cups water
  • 3 vegetable stock cubes
  • 1/4 cup soy sauce
  • 1 brown onion, cut into chunks

Buffalo Sauce

  • 1 tablespoon olive oil
  • 1 clove garlic, very finely minced
  • 1/3 cup hot sauce (I used Frank’s Hot Sauce but you could use Tabasco or similar)
  • 1/3 cup tomato sauce
  • 1/3 cup water
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon sugar
  • Juice of half a lemon
  • 1 teaspoon cornflour

Ranch

  • 3/4 cup vegan mayonnaise (I use King Land)
  • 3 tablespoons soy milk
  • 2 teaspoons celery salt
  • 1/4 teaspoon cracked pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon chopped dill

Method

  1. Chuck all of the broth ingredients in a large pan and bring to the boil.
  2. Pop the dry seitan ingredients in a large bowl and combine the wet seitan ingredients in small bowl.
  3. Slowly add the wet seitan ingredients to the dry, stirring with a wooden spoon. Once the ingredients have combined, you’ll need to knead for a few minutes.
  4. Cut the lump of seitan into four even pieces. Flatten and stretch the pieces and allow to rest until the broth is boiling rapidly.
  5. Add the seitan chunks to the broth and lower to a simmer.
  6. Cook for 40 minutes with the lid half on.
  7. While the seitan is simmering, make your buffalo sauce by heating the olive oil in a pan, adding the garlic, hot sauce, tomato sauce, water, Worcestershire sauce, sugar and lemon.
  8. Mix the cornflour in a little water and add to the buffalo sauce. Bring the sauce to the boil before allowing to simmer as it thickens. Set aside.
  9. Remove the seitan from the pan and allow to rest while you make the ranch.
  10. To make the ranch, chuck all of the ingredients in a blender and process until combined.
  11. Slice the seitan pieces into 3cm x 3cm chunks and heat a little oil in a pan. Add the seitan chunks and pan fry for a few minutes before adding the buffalo sauce. Stir through for a minute and then remove from the heat.
  12. Thread three seitan chunks onto each skewer (I used short skewers but you can use longer skewers and add more seitan).
  13. Serve with the ranch and some celery.

Chelsey

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