1
pkg. vegan cream cheese 1 pkg. vegan cheddar-style shreds 1-2 jalapeños,
chopped 2 cups wheat gluten 5 Tbsp. nutritional yeast 3 tsp. onion
powder 2 tsp. salt 1 tsp. poultry seasoning 5 Tbsp. tahini 1/2 +
1/3 cup hot sauce 6 cups vegetable broth 2–3 cups white flour 1 tsp.
garlic powder 1/2 tsp. cayenne pepper 1/4 tsp. chipotle powder 3/4 tsp.
white pepper 1/4 tsp. paprika Egg replacer equivalent of 3 eggs (Namaste
brand works well) 1 Tbsp. yellow mustard Vegetable oil, for
frying
In a medium-size bowl, mix together the vegan cream cheese, vegan
cheese shreds, and jalapeños. Set aside.
In a large bowl, add the wheat
gluten, nutritional yeast, 2 teaspoonfuls of onion powder, 1 teaspoonful of
salt, and the poultry seasoning and mix together until well combined. In a
separate bowl, whisk together the tahini, 1/2 cup hot sauce, and 1 cup vegetable
broth.
Add the wet mixture to the dry mixture and stir until a thick
dough forms, then knead with your hands for 2 to 4 minutes.
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