A crazy fact about me is 2018 was the first time I ever tried the combination of buffalo sauce and blue cheese. I know, absolutely wild.
My partner is obsessed with the pairing and after trying it, I get it.
Lately, I’ve been trying to take these typical combos and get a little more creative, you know, think outside the box. I think you’ll love this mix of spicy buffalo seitan with massaged, tender, kale tossed in creamy blue cheese sauce will hopefully be in your rotation of meal prep. I did sort of cheat this time around, and used pre-packaged buffalo dip as my sauce for the seitan – but it happens! I’m actually glad I decided to make the purchase in the first place because it helped satisfy my curiosity if I could really nail this – and I think I did it! A complete game changer was massaging the kale! Seriously – this is a MUST!
You’ll need to add about 2 tablespoons to ~ 3 cups chopped kale (stems removed!), and quite a few cranks of Himalayan pink salt.
If you’re anything like me, your favorite part will be getting to play with my food and massage the hell out of it! Really! Spend a good amount of time doing this, or until you get your desired texture. You’ll want to spend about 3-5 minutes scrunching the kale in your hands and just overall really working it all together. This helps break down the plant cell walls, as cruciferous vegetables can be well, you know, quite crunchy and sometimes surprisingly tough for a leaf.
After your kale is perfectly tender, just gently coated it with the Follow Your Heart Blue Cheese sauce (the best vegan one I’ve found to date.)
I also kind of cheated, and used a store bought buffalo dip as my base.
If you need the extra reassurance that this will be a good combo, or you’re low on time, or if you’re lazy, it’s just really freakin’ good. You could easily use this as a dip too (with a little sprucing up, perhaps some vegan cheese, or maybe even some smashed chickpeas for a heartier consistency – or BOTH!)
You’ll add this as the last step in preparing your seitan,
It’s just combining and heating essentially. You can add more buffalo sauce to the dip to thin it out a little, but I think that was more personal preference than necessity.
Seitan is something I’ve been experimenting with more and more as of late, and I really love it! I find it so much more versatile than the frozen meat replacement foods you usually find in the grocery store. Something I’m definitely going to work on in 2019 is getting my processed food intake way down. By no means do I eat processed foods a lot – but I really want to eat as clean and unprocessed as possible in 2019. You can even find seitan available online dried, in stores (by the tofu usually), or you can even make it yourself! I’m not that brave yet – but one day I’ll tackle the task! If you have any good seitan recipes, be sure to link them below! You can cook it on medium heat with a little olive oil, tossing frequently, and cooking until golden.
Overall, I think this meal idea is perfect for the seasoned vegan, and for newcomers alike! As far as cooking skills, you’ll want to be comfortable with cooking seitan (or just comfortable sauteeing in general), as it sometimes sticks (depending on your cookware and knowing when to add more oil).
Things you’ll need!
- Seitan (I used about 1 cup total)
- Buffalo sauce – 2 tsp
- “Good Foods” Buffalo dip – 1 package
- Kale, raw, stem taken off & chopped – 4 cups
- Extra virgin olive oil – 6 tsp
- “Follow Your Heart” Blue cheese vegan dressing – 2.5 tsp
- “Follow Your Heart” Parmesan-style cheese ( I would have used nutritional yeast if I had some in the house, and would have probably preferred that)
- Pink Himalayan salt
- Cracked black pepper
- Prep kale by taking off the stem, and roughly chop.
- Add ~ 2 to 3 tsp olive oil to kale and toss, add a good pinch of the Himalayan salt while you’re preparing everything else & let it hang out.
- Massage kale anywhere from 3 to 5 minutes. Time will vary due to individual kale toughness
- Lightly oil pan and add seitan, sautee until golden & crispy
- When seitan is done, turn the burner off, keep in the pan, add buffalo dip, and combine evenly
- (If the sauce is too thick, add some regular buffalo sauce at this point)
- Add vegan blue cheese style dressing to kale – be sure to add small amounts at a time to make sure you’re not drowning your kale. I like the kale to the be the main even – not the dressing.
- I kept my buffalo seitan and massaged kale separately, while my partner added his seitan on top of the kale – it’s all up to you!
That’s it! Pretty simple for the most part! I’m really excited to play around with buffalo and creamy dressings. I’m looking forward to experimenting and trying to make my own blue cheese style dressing.
If you try this out, please let me know! You can find me across the board @quartzandbees. Maybe chickpeas, next time. What do you think?