MoFo Day 24 - W is for Wingz and Wasabi Mayo

W is for Watching Football, Wingz and Wasabi

I'm writing this post during Monday Night Football. The reason I mention that fact is that Wingz to me are the quintessential football snack. They were the thing that was hardest for me to give up when I stopped eating meat. I'm so happy I didn't really have to give up anything, but have gained a new friend in these tempeh wingz. Fred is not a fan of tempeh, so I got to eat more. He did love the sauce, so I will be making a seitan version for him in the future. But I wanted to make something gluten free for those of you who must abstain. I had to keep one toe in Asia for this one!

Wingz with Wasabi Dipping Sauce

Makes 2 football sized servings (8 pieces)

1/2 cup soy milk
1 tablespoon tapioca starch

3/4 cup oat flour or your favorite GF flour
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1/2 teaspoon salt

1 - 8 oz package tempeh torn into 8 similar sized pieces

Grapeseed or other mild oil for frying.

4 tablespoon Earth Balance butter
2 tablespoons Louisiana Hot sauce
1 tablespoon Chile Garlic Sauce

In case you were wondering about what the chile garlic sauce and Wasabi looked like:

1 recipe Wasabi Dipping Sauce (recipe below)

Wasabi Dipping Sauce

Makes about 2/3 cup

1/2 cup vegan mayo
2 tablespoons unsweetened soy milk
2 teaspoon wasabi paste
1/2 teaspoon dried parsley
1/4 teaspoon five spice powder
1/4 teaspoon black pepper

Steam tempeh for 10-15 minutes until softened a bit. Let cool enough to handle.

While tempeh is steaming, whisk soy milk and tapioca starch together in wide shallow bowl. In another wide shallow bowl combine oat flour (can sub your favorite GF flour), granulated onion, granulated garlic, smoked paprika and salt.

In a 12 inch iron skillet or heavy bottomed skillet (not non-stick) heat enough oil to come up the side of the pan about 1/2-3/4 inch to 350. Soak each piece of tempeh in the soymilk mixture. Dredge in flour mixture until covered on all sides. Gently place coated tempeh in oil. Fry for about 4 minutes each side until golden brown. Remove from oil and drain on paper towel to remove excess oil. In a large bowl, combine melted Earth Balance, Louisiana Hot Sauce and chili garlic sauce. Add fried tempeh wingz to sauce and gently stir to coat. I lots of sauce, so it will be messy! Serve immediately with celery sticks, carrot sticks and Wasabi Dipping Sauce.

Go Bears!

Love Those Hot Wingz

Going veg wasn't really super hard for me, except for the haunting smell of wings. In the first few months after I stopped eating meat, I would get this crazy intense craving for wings. It was the one dish that almost made me revert back to the meaty side. It only took me a short time to realize, that I could indeed have my wingz and eat them too.

This version can be made with either tempeh or seitan. Honestly, I prefer seitan, but if I don't have any made up, it is super easy to pick up a package of tempeh at the store when I just can't wait to have me some spicy goodness. It may look like a lot of ingredients, but most of the ingredients are spices.  These are really pretty simple to throw together. The bulk of the time is inactive marinating the "wings". These are gluten free if you use tempeh.

Wingz of Fire

Makes 8 Wingz

1 - 8 oz package tempeh, torn into 8 rectangular pieces
(can also substitute 8 oz seitan)
1 recipe marinade (see below)
1/4 cup tapioca or corn starch
1/4 teaspoon salt
1/4 teaspoon smoked paprika
3 tablespoon Earth Balance vegan butter (from the sticks), melted
2 tablespoons Louisiana Hot Sauce (or your favorite)
1 teaspoon red pepper flakes (optional for those who like 'em suicide hot)
1/2 teaspoon cayenne pepper (optional)
Vegetable oil for frying

Marinade

2 Tablespoons apple cider vinegar
3 Tablespoons Louisiana Hot Sauce (or your favorite hot sauce)
3 Tablespoon extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon fresh ground black pepper

Place tempeh pieces in steamer and steam for 10 minutes. While they are steaming, mix together marinade ingredients in an 8 x 8 or smaller non-reactive pan, large enough to fit tempeh or seitan in a single layer. This doesn't make a lot of marinade, just enough to get soaked up by the protein. Add tempeh while it is still hot or seitan and turn to coat both sides. Marinate for a minimum of 2 hours*.

In a shallow bowl, combine the tapioca starch, salt and smoked paprika.

In a small saute pan, melt vegan butter and stir in hot sauce. Keep warm.

Heat enough oil to come 1/2 inch up the side of a 10-inch iron skillet (or other skillet but make sure it is not a non-stick type) to 350 degrees. Dredge marinated tempeh or seitan in tapioca starch mixture. Carefully slide into hot oil. Cook for about 3 minutes per side until golden. Drain on paper towel.


In a bowl big enough to toss all of the wings, combine the melted vegan butter, hot sauce and peppers (if using). Toss fried wingz in sauce and serve immediately with vegan blue cheese or ranch dressing (recipe below), carrots and celery.

*If you are pressed for time, you can shorten the marinating time, but they are much more flavorful if they get some time to soak up all of that flavor.


Ranch Dressing

Makes about 1 cup

1/2 cup  plus 2 tablespoons vegan mayonaise (I like Veganaise brand)
1/2 cup unsweetened soy milk
1 teaspoon apple cider vinegar
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1/8 teaspoon dried thyme

In a small bowl, mix all ingredients with a fork or wire whisk until completely combined. Store in an airtight container in the refrigerator for up to two weeks.