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SEITAN TENDERS + BEET DIPPING SAUCE

By Emanuel Storch

SEITAN TENDERS + BEET DIPPING SAUCE
A Blackbird Foods Recipe

For the Seitan Tenders…
INGREDIENTS
Flour Dredge:

  • 1 cup All Purpose flour

  • 1 teaspoon Paprika

  • 1 teaspoon Onion Powder

  • 1 teaspoon Garlic Powder

  • Salt and Pepper to taste 

Buttermilk Brine:

  • 1 cup Dairy Free Milk

  • 1 tablespoon White Vinegar

METHOD

  1. Mix buttermilk brine, add seitan and place in fridge for 1 hour

  2. Mix flour dredge ingredients together and place in shallow bowl 

  3. Remove seitan from fridge

  4. From the buttermilk brine, add seitan to flour dredge, then back to brine, then to flour, and then set aside. Complete process until each piece of seitan is coated in flour 

  5. Heat 1 ½ cups of canola oil to 350 degrees Fahrenheit and fry each piece of seitan until golden brown 

  6. Serve immediately with pink beet sauce

For the Beet Sauce…
INGREDIENTS

  • 8oz Pickled Beets 

  • 1/2 cup Sunflower Seed Oil

  • ¼ cup liquid from Pickled Beets 

  • 1 tablespoon Maple Syrup

  • 2 tablespoons Distilled Vinegar 

  • Juice from half of a Lemon 

  • 1 teaspoon Onion Powder

  • 1 teaspoon Garlic Powder 

  • 1 Garlic Clove

  • Salt and Pepper to taste

METHOD

  1. In a blender, add all pink sauce ingredients except for oil.

  2. Begin blending the ingredients together then gradually add in oil, until sauce is smooth.

  3. Place in fridge until ready to use