Happy last day of August!
It is that time again, when this blog participates in Tami's Vegan Appetite's Food Network Friday challenge. If you do not know of Tami, she is the fabulously talented author of American Vegan Kitchen, a must own cookbook.
This Friday's challenge was Tyler Florence's Double Dipped Fried Chicken. As soon as I saw fried chicken, I immediately thought of my Twice-Baked Crispy Gluten. This is not any of my typical gluten/seitan recipes since there is nothing in the gluten recipe except vital wheat gluten and water. It is kneaded by hand for a few minutes, allowed to sit for 30 minutes to relax the gluten, kneaded by hand for another few minutes and allowed to sit for a few more.
Then it is portioned into pieces, rolled out thin, thin (the gluten can do that with the above described method since the gluten strands would have been developed) and filled with a savory nutritional yeast-onion-tahini-paprika filling. It is rolled up into the gluten, dredged in seasoned saltine cracker crumbs and baked on an oiled baking sheet.
At this point it can be eaten as is or, and here is the great part, frozen and broiled on low for 10 minutes when you want some! I make bags and bags of the stuff to freeze and have ready at a moment's notice! It is incredible!
The Twice-Baked Crispy Gluten is crunchy, savory because of the filling, chewy a bit, but not too much and the rolling of the thin gluten pieces around the filling make it happen in every bite. Not to mention that it isn't fried! Some gravy and mashed potatoes is what this loves to be eaten with and it is worth every minute of rolling - which is the most time consuming part.
We love! love! love! this!
I ship them domestically for a nominal fee :)
Cost Breakdown:
gluten flour: $1
nutritional yeast, tahini: $2
cracker, onion, garlic, spices: $1
Earth Balance and oil: $.50
Total to make 8 pieces:
$4.50
5 out of 5 stars
