Super Bowl Sunday is just a few days away and people across the country are planning their viewing party menus. Hot wings rank high on the list of football snack foods, but they’re something not usually found at a vegan table. You no longer need to forgo the game day favorite because Tamasin Noyes has created this delicious meatless Balsamic Maple Wingz recipe, originally found in her cookbook American Vegan Kitchen. Don’t let the long list of ingredients intimidate you – this recipe comes together quickly and is sure to please party-goers this weekend.


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
1/3 cup plus 1 tablespoon hot sauce

Simmering Broth:

  • 6 to 8 cups chilled vegetable broth
  • 1 tablespoon nutritional yeast
  • 1/2 tablespoon chicken-flavored vegan bouillon paste
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme

Dry Ingredients:

  • 1 1/4 cups vital wheat gluten
  • 1 tablespoon all-purpose flour
  • 1 tablespoon whole wheat flour
  • 1 tablespoon instant tapioca
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt

Wet Ingredients:

  • 2 cloves garlic, minced
1 tablespoon olive oil
1 cup chilled vegetable broth
  • 1/2 teaspoon browning sauce
  • 1/2 teaspoon chicken-flavored veganbouillon paste


  • 1/2 cup soy milk
  • 1/3 cup all-purpose flour
  • 1 cup panko crumbs
  • 1 tablespoon smoked paprika
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • Canola oil, for frying


  1. Sauce: In a small bowl, combine the vinegar, maple syrup, and hot sauce. Mix well and set aside. 
  2. Broth: Combine the ingredients for the simmering broth in a large saucepan and set aside. 
  3. Wingz: Combine the dry ingredients in a large bowl and mix well. Combine the wet ingredients in a medium bowl. Add the wet ingredients to the dry ingredients and mix with a fork. Transfer to a work surface and knead a few minutes until the dough forms a cohesive ball.
  4. Shape the seitan into an 8 x 10-inch rectangle, then cut into 1-inch strips. Cut each strip into 3 pieces. Add the seitan pieces to the cold broth and bring to a simmer, but do not boil. Simmer gently in the broth for 1 hour 15 minutes, then let cool. At this point, the seitan may be packaged in airtight containers and refrigerated for up to 1 week or frozen for up to two months.
  5. Breading: Pour the soy milk and 1/4 of the teaspoon salt into a shallow bowl. Line a baking sheet with paper towels or a brown bag for draining.
  6. Combine the flour and 1/4 teaspoon of the salt in another bowl. In a separate shallow bowl, combine the panko, paprika, thyme, remaining 1/4 teaspoon salt, and the pepper.
  7. Dip the seitan pieces in the soy milk, then dredge in the flour mixture. Dip in the soy milk again, then in the panko mixture, pressing some of the crumbs onto the seitan.
  8. Heat 1/4-inch oil in a large skillet over medium heat. Add the wingz and cook for about 2 minutes per side, until golden brown. Drain on the prepared baking sheet. Toss with the sauce and serve hot.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.

Follow Vegan Heritage Press: FacebookTwitterPinterest