Just a reminder that all of my recipes are always 100% vegan, just in case I scared you a little with that picture. Because hot dang those vegan seitan bites are looking a whole lot like chicken wings. Fear not, no chickens were harmed in the making of these vegan chicken wings. But they sure are sauce drippingly, sticky finger, scrumptious nibbles with vegan blue cheese dip for dunking those seitan bites in. Ooooh yeah, this is some quality bar food right here.
Coming at you in two flavours: sticky garlic, and buffalo (or you could do all one flavour if you prefer). These vegan seitan bites make a mighty fine feast for Superbowl Sunday, game night, pub night, or just about any night you want to dive into some classic party food deliciousness.
The seitan bites can be made ahead of time, and so can the sauces. When you are ready to feast you can just fry up the seitan bites and toss in the premade sauces. Or they actually reheat very well too! Meaning you could even make the seitan bites fully prepared with sauces and all, then just reheat, covered in a pot along with the sauce, over medium-low heat. How easy is that!?
To make Vegan Seitan Bites: start by making the recipe for Vegan Seitan Tenders. Instead of forming the seitan into oval shapes, use scissors to cut the dough into small wing sized pieces (they will almost double in size, so keep them on the smaller size). One batch of seitan tenders should make about 25 to 30 wing sized pieces.
Spread the pieces out on a well-greased steamer basket. Use spray oil to generously coat the seitan bites to stop them from sticking to each other as you layer them. Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump, but don’t worry, let the seitan cool and shrink up a bit. Once cool you will be able to pull apart the seitan bites from each other. If any stick, simply use a knife or scissors to cut pieces.
*Alternatively, if you have already prepared Vegan Seitan Tenders, you can use a knife or scissors to chop the tenders into wing sized pieces.
Let cool, covered in the fridge for a minimum of 30 minutes or up to 3 – 4 days before frying
To fry the vegan seitan bites, heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add the bites and fry a couple minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.
To make the sticky garlic sauce, in a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and corn starch while everything is still cold. Turn on the heat to medium, and cook for about 5 minutes, being careful not to burn, whisking often until the sauce thickens a bit. Toss half of the fried seitan bites in the sticky garlic sauce.
To make the buffalo sauce, whisk together the hot sauce with the melted vegan butter. Toss the remaining half of the seitan bites in the buffalo sauce.
Serve hot with celery and carrots sticks, my vegan blue cheese dip, and a lot of napkins!
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Vegan Seitan Bites - Sticky Garlic and Buffalo
Servings: (makes 25 - 30 seitan bites)
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Ingredients
For the seitan wings:
- 1 recipe Vegan Seitan Tenders, cut into wing sized pieces *see step 1
- 2 tablespoons light oil, (such as canola or vegetable), more if needed
Sticky garlic sauce:
- 6 cloves garlic,, minced
- â…“ cup agave, maple syrup or corn syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- ½ tablespoon cornstarch
Spicy buffalo sauce:
- â…“ cup Franks red hot, (or similar hot sauce)
- 2 tablespoons vegan butter,, melted
Instructions
To make the seitan into bite sized pieces:
- Make the recipe for Vegan Seitan Tenders. Instead of forming the seitan into oval shapes, use scissors to cut the dough into small wing sized pieces (they will almost double in size, so keep them on the smaller size). One batch of seitan tenders should make about 25 to 30 wing sized pieces.
- Spread the pieces out on a well-greased steamer basket. Use spray oil to generously coat the seitan bites to stop them from sticking to each other as you layer them. Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump, but don’t worry, let the seitan cool and shrink up a bit. Once cool you will be able to pull apart the seitan bites from each other. If any stick, simply use a knife or scissors to cut pieces.*Alternatively, if you have already prepared Vegan Seitan Tenders, you can use a knife or scissors to chop the tenders into wing sized pieces.Let cool, covered in the fridge for a minimum of 30 minutes or up to 3 – 4 days before frying.
To prepare the seitan bites for serving:
- Make the sticky garlic sauce: in a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and corn starch while everything is still cold. Turn on the heat to medium, and cook for about 5 minutes, being careful not to burn, whisking often until the sauce thickens a bit. Toss half of the fried seitan bites in the sticky garlic sauce.
- Make the buffalo sauce: whisk together the hot sauce with the melted vegan butter.
- Fry the vegan seitan bites: heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add the bites and fry a couple minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.
- Toss half of the fried seitan bites in the sticky garlic sauce, and the remaining half in the buffalo sauce. Serve hot with vegan blue cheese dip, celery and carrot sticks. Learn how to master the art of making seitan in my new cooking course Seitan School! Click here to learn more and enroll.
Notes
Nutrition
Bon appetegan!
Sam.
Steve A says
Made these on Saturday and let sit in the fridge overnight, then fried them up for dinner Sunday. My daughter and I both give it a thumbs-up. Pretty tasty. My first time using vital wheat gluten (had to order it from Amazon). I see some comments about it not ever "balling up" in the processer. I was beginning to wonder myself but I just kept at it and finally it worked. Takes several minutes in the food processer. If you've ever made nut butter then you know how long that takes as well. Only thing I'd do different next time is use more corn starch as my sticky garlic sauce wasn't real sticky. More liquid. We tossed them in it and then dipped our bites before eating so it worked.
Jess @ IDTLC Support says
Thanks for sharing your experience!