Looking for a treat for St. Patrick's Day or Game night? These drool worthy Curry Seitan Wings and Whipped Cumin Dip are the perfect snack! The spiciness of the wings are perfectly balanced with the creaminess of the dip. Serve them alongside a Guinness Extra Stout for the perfect pairing experience!
The Whipped Cumin Dip would also be a perfect topping for Chilli Cheese Fries or a great dip for sweet potato fries!
Makes 20-22 wings
Seitan Wings
½ Cup pressed and crumbled firm tofu
½ Cup shredded young green jackfruit
1 ½ Cup Vital Wheat Gluten
½ Cup vegetable broth
2 Tbsp olive oil
1 Tbsp white miso
2 tsp garlic powder
1 tsp onion powder
3 Tbsp nutritional yeast
1 tsp smoked sea salt
1 Tbsp vegan “chicken” broth powder (Luda is my secret weapon)
1 tsp poultry seasoning
Curry Sauce
1 Cup full fat coconut milk
1 Tbsp tamari
1 inch knob of ginger grated or minced
1 clove of garlic minced
Juice of ½ a lime
2 Tbsp red curry paste
1 red chili pepper minced (remove the seeds for less heat if you wish)
2 tsp cornstarch & ¼ cup water for an optional slurry to thicken the sauce
Crispy Wing Breading
½ cup cornstarch
½ cup all purpose flour
1 heaping tsp of your favourite curry powder
Pinch of salt & pepper (about ½ tsp each)
Neutral cooking oil for frying
Whipped Cumin Dip
1 package of Aged Cumin Cashew Cheese
½ cup full fat coconut milk, add more as needed for desired consistency
Whipped Dip
With an electric hand-held mixer, beat cheese & coconut milk until smooth and creamy. Set aside.
Seitan Wings
Combine tofu, jackfruit, stock, miso & olive oil in a food processor. Process on high until smooth. The jackfruit will add a slight graininess even after being thoroughly combined.
In a separate bowl, sift together 1 cup of the vital wheat gluten, and seasonings. Pour into the food processors and process on high until a ball of dough forms and pulls away from the inside of the bowl.
Remove the ball of dough, it should not stick to your hands, but remains slightly tacky. Sprinkle the other half cup of vital wheat gluten on your work surface and knead for a good couple of minutes until everything comes together. The texture will not be smooth, but it will no longer be tacky, and will bounce back if you press your finger into the dough.
Now, for the fun part! Rip off small chunks to be your “wings”. They will grow as they cook, so make sure your shapes are a little smaller. I was able to make about 20 wings by ripping off chunks and lightly shaping them in my hand.
Time for the first cook! We are going to steam the wings. Do not boil these. I find the boiling method blows the shape out of proportion and fills them with too much water which in turn makes them more difficult to crisp up in the second cook. Lightly spray the inside of a steam basket with cooking spray & set over a large pot of boiling water. Steam for about 40 minutes in as many batches needed based on the size of your basket.
Seitan second cook
Combine all ingredients for curry sauce until smooth in a shallow bowl
Once you have steamed your seitan, and allowed it to cool enough to handle, add the wings to your bowl of curry sauce. Toss until thoroughly combined. Cover with plastic wrap and marinate in the fridge for at least an hour.
In a separate bowl, toss flour, cornstarch, curry powder, salt and pepper until combined. Take out your marinated wings and one at a time, shake off excess curry sauce and coat in the flour mix.
Lightly fry in just enough neutral oil to cover your wings in a deep pot on the stove. Fry until golden and crispy, then transfer to a paper towel lined plate to cool.
Add the remainder of your sauce to a small saucepan, along with the cornstarch slurry and simmer until desired thickness. This will also kick that heat up a notch as your peppers and curry powder cook off a bit. Cook for a good 5 minutes.
In a large bowl, toss crispy wings in the curry sauce. Serve wings with garnishes such as fresh Thai basil, lime wedges, and extra chili peppers along side a bowl of whipped Aged Cumin cheese dip.