Vegan Buffalo Wings & Vegan General Tso’s Chicken

Vegan Buffalo Wings
I love hot sauce so by extension buffalo sauce is legit. While these were amazing I would dip these in buffalo sauce next time instead of coating them. Yeah that’s nerdy but I’d rather have super crispy breading than semi soggy. The amount of salt in that sauce is freaking addicting.

Vegan General Tso’s Chicken

I bought this general tso’s sauce at aldi’s on a whim. The label showed the salt was totally humble and the ingredients showed all the flavors I love together. Sadly the sauce wasn’t up to my high horse standards. Long story short I gave this bowl of asian chick’n to Mark and dipped my half of plan fried nuggets in BBQ sauce. It was soooooooooooooo good. I really wanted to use orange sauce but didn’t get to the store in time. Mark liked the general Tso’s chick’n better than the vegan buffalo wings.

The recipe I used to makes a massive portion of seitan. Half was turned into nuggets and the other half turned in “wings”. Essentially this recipe made 2 portions of wings and 2 portions of Asian nuggets. Really a ton of food. Feel free to cut the recipe in half or follow the general measurements below for the Vegan Chick’n Parmesan recipe if you just want to make a single portion.

HUGE RECIPE FOR BOTH WINGS & ASIAN NUGGETS:

1.5 cups gluten flour (not packed, 180 grams), 2 ts onion powder, sprinkle garlic powder, 1 ts poultry herbs, 1 ts salt, 3 TB tahini, vegan chick’n broth (or water), 6 TB vegan egg powder (46 grams), 1.5 cups cold water (or more) for egg powder, 2 cups flour, 1 ts cornstarch, 1/2 ts garlic powder, 1/2 ts onion powder, 1 ts salt, 4 TB buffalo sauce, 4 TB Asian sauce (and/or any other sauce)

1. Mix: 1.5 cups gluten flour (not packed, 180 grams), 2 ts onion powder, sprinkle garlic powder, 1 ts poultry herbs, 1 ts salt in a bowl
2. Add 3 TB tahini to a measuring cup. On top of the tahini add veggie broth or water til it reaches the 1.25 cup mark. Mix together.
3. Add liquid for line 2 to dry ingredients on line 1. Add more water to your dough if it feels to stiff. Knead dough for a minute.
4. Divide dough in half. Pull one half into small balls and the other half into wing shapes. These will double in size so make them small!
5. Cover with water or broth. Boil for an hour. Once cooked lay them on a paper towel lined cookie sheet to cool.
6. Make vegan eggs as directed. Make sure the egg batter is on the thinner side so maybe a little extra water.
7. Make flour mixture: Mix 2 cups flour, 1 ts cornstarch, 1/2 ts garlic powder, 1/2 ts onion powder and 1 ts salt in a bowl.
8. Dip nuggets and wings into flour then vegan egg batter then back into flour. Fry on high/med-high until golden brown. Fry in small batches.
9. Once cooked mix each piece with desired sauce. ENJOY