Step 1

Make the recipe for Vegan Seitan Tenders. Instead of forming the seitan into oval shapes, use scissors to cut the dough into small wing sized pieces (they will almost double in size, so keep them on the smaller size). One batch of seitan tenders should make about 25 to 30 wing sized pieces.

Step 2

Spread the pieces out on a well-greased steamer basket. Use spray oil to generously coat the seitan bites to stop them from sticking to each other as you layer them. Steam at a simmer for 25 minutes. The seitan bites will merge together into one lump, but don’t worry, let the seitan cool and shrink up a bit. Once cool you will be able to pull apart the seitan bites from each other. If any stick, simply use a knife or scissors to cut pieces.*Alternatively, if you have already prepared Vegan Seitan Tenders, you can use a knife or scissors to chop the tenders into wing sized pieces.Let cool, covered in the fridge for a minimum of 30 minutes or up to 3 – 4 days before frying.

Step 3

Make the sticky garlic sauce: in a small pot, whisk together the garlic, syrup of choice, apple cider vinegar, soy sauce, and corn starch while everything is still cold. Turn on the heat to medium, and cook for about 5 minutes, being careful not to burn, whisking often until the sauce thickens a bit. Toss half of the fried seitan bites in the sticky garlic sauce.

Step 4

Make the buffalo sauce: whisk together the hot sauce with the melted vegan butter.

Step 5

Fry the vegan seitan bites: heat two tablespoons of light oil in a large skillet or frying pan over medium-high heat. When hot, add the bites and fry a couple minutes per side, turning as needed until they are golden brown all over. You may need to do this in batches depending on the size of your pan, adding more oil if needed.

Step 6

Toss half of the fried seitan bites in the sticky garlic sauce, and the remaining half in the buffalo sauce. Serve hot with vegan blue cheese dip, celery and carrot sticks.