Spicy Honey Habanero Vegetarian Wings
Seitan is wheat gluten that has the texture of meat when cooked. We have married this concept with, Honey Habanero Rub, one of our spiciest rub for a heat seekers' vegan delight. Some of our other spice rubs like our Applewood Chipotle and Mango Habanero can be used if you want a milder wing.
Spicy Honey Habanero Vegetarian Wings
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Category
Vegetarian
Servings
4
Prep Time
10
Cook Time
35
Ingredients
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2 tablespoons of flaxseed meal (ground raw flaxseed)
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1/3 cup of water
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8 ounces of seitan in small 2 inch chunks
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1/2 cup of flour
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1/8 cup of corn starch
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Cooking spray
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2 tablespoon of Brew and Feed Honey Habanero Rub
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1/4 cup of olive oil
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1/8 cup of water
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Red, yellow and red bell pepper
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1-2 cloves of garlic
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Salt to taste
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1/4 cup Italian flat-leaf parsley
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2 tablespoons fresh chives
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1 cup vegan mayonnaise
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1/2 cup vegan sour cream
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Unsweetened buttermilk (as needed To desired consistency)
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Chopped parsley for garnish
Vegan Ranch Dressing
Directions
Heat oven to 450° degrees
Mix flaxseed meal and water in a small bowl
Mix flour and corn starch in a separate larger bowl
Add seitan chunks to the flaxseed mixture and stir seitan until all pieces are covered.
Add seitan to flour/corn starch mixture a mix, covering all pieces
Line a casserole pan with foil and spray foil with cooking spray
Arrange seitan in casserole pan and put in oven for 15 minutes
In a covered container mix the Brew and Feed Honey Habanero Rub, olive oil and water
After 15 minutes in the oven remove seitan and toss it in the Honey Habanero Rub mixture.
Place seitan back on casserole pan and put back in the oven for 20 minutes
Vegan Ranch Dressing
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.
Garnish with chopped parsley
Recipe Note
Serve with Red, yellow and red bell peppers