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.
| 
