Buffalo Chickpeas, and Blanched Broccoli
Ingredients
- 2 1/2 cups vita wheat gluten flour
- 1/3 cup nutritional yeast
- 2 tbsp onion granules
- 11/2 tbsp garlic granules
- 2 3/4 cups Base Seitan Dry Mix
- 1/4 cup dried mushroom powder (dried mushrooms ground in a spice grinder)
- 2 tsp chipotle powder
- 3/4 cup tomato paste
- 1/3 cup maple syrup
- 1 1/2 cup marsala wine
- 2 tsp vegan Worcestershire sauce
- 1 tsp liquid smoke
- 2 1/2 tbsp apple cider vinegar
- 1/2 cup tamari
- 3 1/2 cups veg stock
- Buffalo Chickpeas: 2 cans of chickpeas, rinsed
- 1 small diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- Buffalo Sauce: 1/2 cup buffalo sauce
- 2 tbsp tahini
- 2 tbsp vegetable broth
- 1 1/2 tbsp nutritional yeast
Preparation
In a bowl, mix together the dry mix, mushroom powder,chipotle powder. Set aside
In separate bowl, mix liquid ingredients. Whisk well.Create a well in dry mixture. Gradually add a little less than HALF of the wet mixture
Stir and continue to add vsmall amounts of liquid until you reach elastic dough consistency
Raw dough should be tough to pull apart. Reserve liquid
Sprinkle counter with some dry mix
Place dough onto the counter, sprinkle with dry mix
Knead dough. Right ratio of wet to dry is stretchable dough that doesn’t tear easily.
Put a bit of oil in casserole dish and stretch and form dough to fit in. Flip to cover both sides.
Add the rest of the wet mixture on top
Bake for 30 min at 375 degrees then take out a flip and baste
Place back in oven for another hour and flip and baste every 15 min
Let rest for a few minutes and then slice thin.
Pinch coconut sugar (optional)
Buffalo Sauce: Whisk all sauce ingredients
Sauté onion, followed by garlic, carrot, celery. Add chickpeas
Cook a few minutes. Remove and add sauce.