1 c Vital Wheat Gluten
1 c Water
2 c Faux "Chicken" Broth (or veg broth + 1/4 c nutritional yeast)
Bring the broth to a boil.
While the broth is heating up, mix the gluten and water together and knead for 2-3 minutes.
Break the seitan into small pieces. Keep in mind it will double as it cooks.
Reduce the heat to a simmer and add your seitan pieces.
Simmer for an hour, stirring every 10 minutes or so. Most of the broth will absorb into the seitan.
Once the seitan is finished cooking, let it cool for 10-20 minutes, then lightly coat with flour and pan-fry with a little canola oil until it's slightly browned on both sides. When it finishes frying, coat it with buffalo sauce
5 Tbsp margarine
2 Tbsp hot sauce
3 Tbsp Sriracha
Melt butter. Stir in hot sauce. Voila.
1/4 c tahini
1/4 c olive oil
1/4 c lemon juice
2-3 Tbsp Veganaise
3/4 tsp garlic
1/2 tsp salt
1/2 tsp miso
1 scallion, chopped finely
Pour the lemon juice into the bowl of a food processor. Slowly pour in olive oil and tahini while the processor is running. Scrape down the sides to make sure everything is emulsified. Add Veganaise, garlic, salt and miso. Blend until homogenized. Pour into a small bowl and fold in scallions. Allow to sit in the fridge for about an hour before eating so all the flavors blend together.