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.
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.