I'm making Plant-based Bistro's buffalo chik'n patty. They use it in a sandwich, but I'm going to eat a patty with the other half of the home fries I had for breakfast, steamed broccoli and sautéed kale.
ETA: This came out pretty good. My only quibble is that it needs a bit of salt (for health reasons, the Bistro is quite low-almost no salt). I think instead of water, I'll use veggie broth for the seitan next time. Other than that it was great. The texture was wonderful. I think it's due to adding some chickpea flour in the dry mix. It really does help reduce what can be a rubbery texture. I will get four servings out of the recipe, which is great. It's very filling. I made my own buffalo sauce as well as the ranch dressing. I basically make a quick ranch with vegan mayo, a little vinegar, a little lemon juice, some garlic and onion powders and dill weed.
