Difficulty: MEDIUM, we assign one person to fries and one to the wraps to save time
3 potatoes, peeled and cut into consistent rectangular pieces
1/4 c white vinegar
Oil for frying
Bring pot of salted water to a boil with vinegar added.
Boil taters for 10 minutes, then drain and dry thoroughly.
Heat frying oil to 330
fry taters for 1 minute, then drain on paper towels.
Increase heat to 360
fry taters again, for 3-4 minutes.
drain again on paper towels and season with salt.
1/4 c vegan cream cheeze (tofutti rules)
2/3 c vegan mayonnaise
1/2 t garlic powder
1/2 t onion powder
salt and fresh ground pepper
1 t apple cider vinegar
1/2 tsp dried rubbed marjoram
1/4 t dried oregano
water to smooth/reach desired thickness (thicker is better for wraps)
1/2 c Frank’s red hot
1 t white vinegar
1/2 T paprika
1/4 t vegan Worcestershire sauce
⅛ tsp garlic powder
1 T vegan buttery spread
1 8 oz pkg plain seitan strips, rinsed*
*Butler Soy Curls are great for this recipe. If using 1 package of soy curls, double all the sauce ingredients.
In a small bowl, combine red hot, vinegar, paprika, Worcestershire, and garlic powder.
Heat butter in skillet over medium and toss in seitan, cooking until browning begins.
Remove from heat and add sauce, stirring to coat.
Assemble wraps with a large flour tortilla, matchstick carrots, iceberg lettuce, matchstick celery, ranch sauce, and buffalo seitan.
Wrap it up, cut on the bias, and serve with hot fries.