Vegan Buffalo Chicken Sandwich

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Meanwhile in a small pot, combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt. Bring to a simmer over medium heat while stirring frequently with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
4. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
5. Place breadcrumbs in a wide, shallow dish. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
6. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
7. Brush the tops of the chicken with Buffalo sauce, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
8. Meanwhile, in a small bowl combine the slaw and Ranch dressing.
9. Assemble sandwich by spreading more Buffalo sauce on the bottom bun, place one piece of seitan on top, followed by coleslaw, more Ranch is desired, and top bun. Serve immediately.