Here they are! My infamous Super Burgers. Truly one of the best-tasting things I have every made. This gluteny goodness was made as a “last meal” of sorts before my boyfriend & I decided to be more health conscious, and let me tell you, this was perfection. It was absolutely everything we wanted and more. This is composed of a juicy BBQ seitan burger topped with lightly-fried mac & cheese and all the fixins (in this case, tomato, onion, avocado onion rings, and cilantro).
Here’s what you’ll need! (makes 6): Burger buns of your choice about a cup of BBQ sauce (store-bought or homemade) choice toppings
1 cup vital wheat gluten 1 cup regular flour 1 T garlic powder 1 T onion powder 1 tsp salt ½ tsp freshly ground black pepper 1 cup vegetable broth ¼ cup sunflower oil (or sub canola/veg oil) 2 T ketchup 2 T BBQ sauce ½ recipe of vegan mac & cheese
Preheat your oven to 350 degrees and lightly oil a baking sheet.
In a large bowl, mix together the vital wheat gluten, flour, garlic powder, onion powder, salt, and pepper.
In a smaller bowl, mix together broth, oil, ketchup, and 2 T BBQ sauce.
Add the wet mixture to the dry and gently fold ingredients together until it becomes a uniform mass. Let sit for 20 minutes.
While it sits, lightly fry your mac & cheese in some vegan margarine or veg oil. I just cook it enough that everything is a little crispy - it doesn’t necessarily stay together and I think I like that better than having a big block of fried macaroni.
Split the burger mixture into 6 equal portions and flatten into ½ burger patties (these will plump up a little when they bake). Transfer the patties onto the baking sheet and use ½ of the BBQ sauce to slather the tops with.
Cover with foil and bake for 20 minutes. Flip, slather with the remaining BBQ sauce, and bake (uncovered) for 15 more minutes. Remove from the oven and assemble on a bun with the mac and cheese and whatever toppings your heart desires!
So I made my own seitan a few days ago and it’s definitely one of the best ideas I’ve had. It’s a lot cheaper compared to buying tofu and since you control the means of production (you little bougie fuck, you) it’s a lot more versatile since you can make it to fit your needs/ recipes. This is the second time I’ve made wings out of it and they rule! Here’s how:
Marinate your seitan in whatever broth you used to cook it. This will keep it juicy when you cook it insted of drying out like sliced “bacon” seitan.
Rip your seitan into wing-sized chunks
Roll the chunks in a veganaise/ almond milk mixture. I just kinda eyeball it, but I’d say about 4 parts veganaise to 1 part almond milk. This helps the breading stick
Pour about half a cup of corn meal into a gallon-sized plastic bag. Put a few chunks in, seal the bag, and shake until the chunks are coated and then take them out and set them aside. Keep doing this a few chunks at a time, adding corn meal as you need it.
Once all the chunks are breaded put them in a large, oiled pan over medium-high heat. It helps to have a lid to keep the oil from getting all over the place if it fizzes.
Turn the chunks in the oil to brown them on all sides. This can be tricky because the hand-torn pieces might have some awkward shapes.
After your wings are thoroughly fried, but them in a medium sized bowl, put a good amount of your sauce on them, and swirl/ flip them around until everythin is covered.
These are super yummy and don’t take more than 15 minutes to make. The veganaise is kinda pricey but you only use a little so this isn’t really that expensive to make, either! The recipe works for other types of wings (Buffalo, for instance), just change the sauce. You can also add some sass by adding seasonings to the corn meal before breading! Hope this helps!