Name: Spicy Seitan Poppers
Prep time: 45 min
Ingredients: 1 cup 144 g vital wheat gluten flour; ½ cup 60 g whole wheat pastry flour; 1 tablespoon 7 g chili powder; 1 tablespoon 7 g paprika; 1 teaspoon ground cumin; 1 teaspoon black pepper; ½ cup 120 ml canola or vegetable oil, plus more for frying; ¼ cup 60 ml soy sauce or tamari; ¼ cup 60 ml water; 4 ounces 112 g Nutty Cheese, Mexican variation, or any vegan cheese, cut into small pieces; 12 to 24 jarred nacho-style jalapeño slices; 1 cup 125 g all-purpose flour; ½ teaspoon paprika; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 cup 235 ml beer

For the seitan:

In a large bowl, combine wheat gluten, pastry flour, chili powder, paprika, cumin, and black pepper.
Add the ½ cup canola oil, soy sauce, and water, and knead into a uniform ball.
Divide the mixture into 12 equal pieces and shape into small patties.
Place a small piece of cheese and 1–2 jalapeño slices in the center of each patty.
Wrap the seitan mixture around the filling and shape it into a mini log.
Repeat for all patties and set aside.
In a skillet, heat canola oil to a depth of ¼ inch (6 mm) over high heat, or use a deep fryer.

For the batter:

In a separate bowl, mix flour, paprika, salt, and pepper.
Slowly stir in the beer until the mixture is smooth.
Dip each seitan popper into the batter, ensuring it’s coated evenly.
Place in the skillet or fryer and fry each side for about 3 minutes or until golden and crispy.
Remove the poppers and place them on a plate lined with paper towels to absorb excess oil.

Spicy Seitan Poppers