Vegetarian Buffalo “Chicken” Sandwich
September 8th, 2011 by Elise Printer friendly version
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A few weeks ago, I had a delicious vegetarian buffalo chicken sandwich at The Remedy Diner, one of my favorite restaurants in downtown Raleigh. I thought that it was very tasty and decided to try making my own version at home. The restaurant version used breaded tofu “chicken” patties, but I decided to use seitan, which is made of seasoned wheat protein. It has a very chicken-like texture and no breading to add extra calories. You can find seitan at most health food stores. I also used a buffalo sauce recipe from food.com. The recipe says to only use Frank’s Red Hot sauce in the recipe, but other hot sauces may work as well. Jason and I agreed that this sandwich was extremely tasty and worth sharing here on my blog!
409 calories; 37g protein; 34g carbohydrates; 16g fat; 34mg cholesterol; 2,059mg sodium; 6g fiber
Makes 8 servings
- 1/4 cup butter
- 1 cup Franks Red Hot or other hot sauce
- 2 teaspoons cayenne pepper
- 2 pounds chicken-style seitan, drained
- 8 tablespoons gorganzola
- 4 small tomatoes, sliced (1/2 tomato per sandwich)
- 1/4 onion sliced, or to taste
- 8 Lettuce leaves
- 8 hamburger buns, preferably whole wheat
- 1/2 cup light mayonnaise (1 tbsp per half bun)
- Add the butter, hot sauce and cayenne pepper to a medium sauce pan and cook over medium heat until sauce is bubbling and the butter has melted.
- Add the seitan and toss to coat with sauce. Cook for 10 minutes, or until seitan is hot.
- Meanwhile, split the hamburger buns, spread each half with mayonnaise and put the lettuce, tomato and onion on the top half of the bun.
- When the seitan is cooked, put some on the bottom half of each bun and sprinkle each with 1 tbsp of Gorgonzola. Close the sandwiches and serve.