Spicy Seitan Poppers
Crispy vegan seitan poppers stuffed with creamy vegan cheese and spicy jalapeños, coated in a light beer batter and fried until golden. Perfect for parties and game day.
Equipment
- cast-iron skillet
- Measuring cups
- Mixing Bowl, Large
- Mixing Bowl, Medium
- Paper towels
- Plate
Ingredients
For the Seitan
- 1 cup Vital Wheat Gluten Flour
- 1/2 cup Whole Wheat Pastry Flour
- 1 tablespoon Chili Powder
- 1 tablespoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper
- 1/2 cup Canola Oil
- 1/4 cup Tamari
- 1/4 cup Water
For the Filling
- 4 ounces Vegan Cheese
- 24 slices Jalapeño Chiles jarred and nacho-style
For the Beer Batter
- 1 cup All-Purpose Flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Beer
- Canola Oil for frying
Instructions
For the Seitan
- Combine the vital wheat gluten, whole wheat pastry flour, chili powder, paprika, cumin, and black pepper in a large mixing bowl.
- Add the canola oil, tamari, and water.
- Mix and knead until a uniform dough forms.
- Divide the dough into 12 equal pieces.
- Flatten each piece into a small patty.
For the Filling
- Place a piece of vegan cheese and 2 jalapeño slices in the centre of each seitan patty.
- Fold the seitan around the filling and pinch the edges closed.
- Shape each filled piece into a small log.
- Repeat until all 12 poppers are filled.
For the Beer Batter
- Heat about 1/4 inch of canola oil in a cast-iron skillet over medium-high heat.
- Combine the all-purpose flour, paprika, salt, and black pepper in a medium mixing bowl.
- Gradually whisk in the beer until a smooth batter forms.
- Dip each filled seitan popper into the beer batter until completely coated.
- Carefully place the battered poppers into the hot oil without overcrowding the skillet.
- Fry for about 3 minutes per side, until crisp and golden brown.
- Transfer to a paper towel-lined plate to drain.
- Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the poppers hot with buffalo sauce, vegan ranch dressing, barbecue sauce, or a spicy mayonnaise for dipping. They are especially suited to game day, parties, movie nights, or a shared snack platter.Recipe Notes
Seal the seitan firmly around the cheese and jalapeños so the filling stays inside during frying. Fry in small batches to prevent the oil temperature from dropping, which can make the batter absorb too much oil.Variations
Use a mild vegan cheddar for less heat or add extra jalapeño for a spicier version. Smoked paprika can replace regular paprika for a deeper flavour. A little garlic or onion powder can also be added to the beer batter.Storage
Store cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer until thoroughly hot and crispy. Avoid reheating in the microwave if you want to preserve the crunchy coating.Wine Advice
A chilled Riesling works well with the spicy jalapeños because its fresh fruit character balances the heat. A crisp Sauvignon Blanc is another refreshing choice with the rich fried coating.Nutrition values
Serving: 1 popper | Calories: 210 kcal | Carbohydrates: 18 g | Protein: 8 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 390 mg | Sugar: 2 g