Seitan Poppers
Jalapeño poppers, beware! These bite-sized seitan nuggets are crispy, spicy, and perfect for dipping into a hot buffalo sauce or a cool ranch dressing.
Equipment
- Deep fryer or large skillet
- Large mixing bowl
- Paper towels
Ingredients
For the seitan patties:
- ½ cup 60 g whole wheat pastry flour
- ½ cup 120 ml canola or other vegetable oil, plus more for frying
- 1 cup 144 g vital wheat gluten flour
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 tablespoon 7 g chili powder
- 1 tablespoon 7 g paprika
- ¼ cup 60 ml soy sauce or tamari
- ¼ cup 60 ml water
- 4 ounces 112 g vegan cheese, Mexican-style, cut into small pieces
- 12 to 24 jarred nacho-style jalapeño slices to taste
For the batter:
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 cup 125 g all-purpose flour
- 1 cup 235 ml beer
Instructions
- In a large mixing bowl, combine the wheat gluten, whole wheat flour, chili powder, paprika, cumin, and black pepper.
- Add the ½ cup canola oil, soy sauce, and water.
- Knead into a uniform dough.
- Divide the dough into 12 equal pieces and shape into small patties.
- Place a piece of vegan cheese and 1-2 slices of jalapeño in the center of each patty.
- Wrap the seitan around the filling and shape into mini logs.
- Heat about ¼ inch (6 mm) of canola oil in a skillet over high heat, or preheat a deep fryer.
- For the batter, mix together the flour, paprika, salt, and black pepper.
- Gradually stir in the beer until the batter is smooth.
- Dip each popper into the batter, ensuring it is fully coated.
- Fry the poppers for about 3 minutes per side, or until golden and crispy.
- Transfer to a plate lined with paper towels to absorb excess oil.
Notes & Wine Advice
Serving Tip:
Serve with hot buffalo sauce or a cooling ranch dressing for dipping.
Wine Advice:
A crisp, refreshing beer pairs perfectly, or try a dry sparkling wine to balance the spice.
Nutrition values
Calories: 239 kcal | koolhydraten: 15.4 g | Eiwitten: 12.5 g | Vet: 13.4 g | Suiker: 0.6 g