Spicy Buffalo Style Stuffed Seitan

Serves Four
– 1 1/4 cup vital wheat gluten
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon paprika
– 1 teaspoon soy sauce
– 1 cup vegetable stock
– 1/4 lb. blue cheese
Buffalo Sauce:
– 1/2 cup hot sauce
– 1/4 cup honey
– 3 tablespoons unsalted butter
– 1 1/2 teaspoons red wine vinegar
– Celery, sliced thin, to serve
Preheat the oven to 350?F.
To make the seitan, mix wheat gluten and spices by hand or in a food processor. Whisk together stock and soy sauce in another bowl and add to flour. Mix into a dough and knead (or pulse if using a food processor) for a few minutes. Shape into a log and set aside.
Slice seitan into 4 equal pieces. Press each piece as flat as you can with the heel of your hand. Place about 2 spoonfuls of blue cheese on each piece of seitan and roll up. Secure rolled seitan with two pieces of kitchen string.
Place seitan rolls in pan seam side up. Cover dish with foil and bake for 30 minutes
While seitan is baking, heat the hot sauce, honey, butter and red wine vinegar in a small pot over medium heat until bubbling.
Remove foil and turn seitan over. Brush the seitan with the Buffalo sauce and bake uncovered for 30 minutes, or until seitan has browned and is firm to the touch.
Serve with celery as a garnish.

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