For anyone NOT sensitive to gluten, seitan is an awesome food! It's a high-protein option that can replace meat in a number of dishes. Depending on how it's made, it can be stringy (like chicken) or more dense (like beef). If you're a regular reader of this blog, you'll have seen my post for how I make my own seitan. That seitan version is toward the "beefy" side of the seitan spectrum. Given that that recipe is "beefy," it only works in some recipes. Thus, years ago, I started making a chicken-style seitan recipe by VeganDad. With this recipe, I slightly adapted another of his recipes (see below) and created what we refer to as Devil Fingers. See, if seitan is mispronounced, and these are kind of like breaded chicken fingers, what better name than Devil Fingers? Plus, the looks on people's faces when they ask what we're eating is awesome. Given that they're also delicious, this recipe is just plain fabulous.
|Served with ketchup for dipping and roasted cauliflower on this night.|