Ingredients

Instructions

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, and salt. Use a pastry cutter or fork to cut the shortening into the flour until the mixture resembles coarse crumbs.
3. Add the sourdough starter, non-dairy milk, and apple cider vinegar. Fold gently until just combined, then fold in the vegan cheddar shreds if using. Avoid over-mixing to keep the biscuits tender.
4. Turn the dough onto a floured surface and roll or pat to about 1 inch (2.5 cm) thick. Using a biscuit cutter about 2.5 inches (6.5 cm) in diameter, cut out 8 biscuits and place them on the prepared baking sheet.
5. Optional: lightly spray or brush the tops with a bit of oil. Bake for 15–17 minutes, until the tops are golden and the biscuits are cooked through. Serve warm.

Ingredients

Instructions

1. In a mixing bowl or measuring cup, dissolve the bouillon cube in hot water. Add the soy curls and place a small weight on top to keep them submerged. Soak for about 15 minutes, until softened.
2. Drain the soy curls, squeeze out excess liquid, and reserve the soaking broth. Pulse the soy curls in a food processor a few times to break them into small, pebble-sized pieces.
3. In a large bowl, whisk together the vital wheat gluten, chickpea flour, poultry seasoning, onion powder, paprika, and salt. Add the pulsed soy curls and a portion of the reserved broth, then knead the mixture briefly (about 1 minute) until combined. If small soy curl bits surface, push them back into the dough.
4. Tear eight pieces of foil about 6×6 inches (15×15 cm). Divide the seitan mixture into eight portions (about 1/4 cup / 70 g each). Shape each into a drumstick-like form, wrap tightly in foil, twist the ends, and tuck them under.
5. Steam the wrapped pieces in a steamer basket for 20 minutes. Remove from heat and let cool for 5 minutes before unwrapping. At this point you can refrigerate the pieces for later if desired.
6. When ready to fry, heat 2 inches (5 cm) of high-heat oil in a heavy skillet (cast iron works well) to 350°F (180°C). In one shallow bowl combine the flour, onion powder, Cajun spice, salt, and pepper. In another bowl place the non-dairy milk.
7. Dip each steamed piece into the milk, then dredge in the flour mixture. Repeat the milk-and-flour dip to create a double coating, and set aside on a plate. Fry the pieces in batches for 3–4 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
8. Whisk together the maple syrup and hot sauce to make a spicy syrup. Drizzle over the fried pieces or serve on the side for dipping. Assemble on sourdough biscuits and enjoy warm.