(Lauren Hartmann and Julie Grace)

Vegan Carolina Barbecue Seitan Wings

by | June 25, 2020

If you’ve ever had the pleasure of stumbling upon the wonderful vegan blog Rabbit and Wolves, you’re probably familiar with the stunning photography, innovative vegan recipes and helpful pointers to make sure the dishes turn out perfectly every time. Lauren Hartmann, the founder and creator of Rabbit and Wolves, dreams up new takes on classic southern staples such as Vegan Carolina Barbecue Seitan Wings and Wild Mushroom Vegan Green Bean Casserole.

As a classically trained pastry chef, Hartmann uses her background to continually expand the realm of vegan cuisine. Recently, she has made the leap from blogger to cookbook author with her debut release, Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet. Hartmann brings the same dedication and creativity to her cookbook with 60 new, avant-garde recipes that are sure to wow the whole family.

Southern Vegan Cookbook featuring Carolina Barbecue Seitan Wings
(Lauren Hartmann and Julie Grace)

Catch a sneak peak at the new book with this recipe for Carolina Barbecue Seitan Wings below! Don’t forget to grab your copy of Southern Vegan here!

Vegan Carolina Barbecue Seitan Wings

Serves: 6 


Seitan Wings

  • 2 cups (288 g) vital wheat gluten
  • 1-1⁄4 cups (300 mL) vegetable broth
  • 1 Tbsp (15 mL) olive oil
  • 1 tsp garlic powder
  • 1-1/2 tsp (8g)
  • Fresh chives, finely chopped (optional) 

Mustard Barbecue Sauce 

  • 1 cup (240 mL) tomato sauce
  • 1/4 cup (60 mL) pure maple syrup
  • 1/4 cup (64 g) Dijon Mustard
  • 3 Tbsp (45 mL) apple cider vinegar
  • 1 Tbsp (9 g) vegan brown sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Pinch of salt
  • Pinch of cayenne pepper 


  1. To make the seitan wings, stir together the vital wheat gluten, garlic powder and salt in a large bowl. 
  2. Slowly stir in the broth, and when the gluten becomes too hard to stir, knead it with your hands until the seitan comes together and forms a ball. 
  3. Bring a large pot of salted water to a boil over high heat. Pull tiny pieces of seitan from the dough ball and drop them in the water. Continue this process until all the dough is used. (The seitan will expand; the smaller the pieces you pull off, the better.) 
  4. Boil the seitan, reducing the heat if needed, for 30 minutes. Drain the pot and let the seitan cool completely. 
  5. While the seitan cools, preheat the oven to 375°F (191°C). 
  6. When the seitan pieces are cool enough to handle, squeeze as much liquid out of them as possible with your hands. Place the wings on a medium baking sheet. Drizzle the oil onto the wings and toss to coat them. 
  7. Bake the wings for 20 minutes, flip them and bake for 20 to 25 minutes more, or until they are brown and firm. 
  8. When the wings are almost done, make the barbecue sauce. In a small saucepan over medium-low heat, whisk together the tomato sauce, vinegar, maple syrup, mustard, brown sugar, onion powder, garlic powder, salt and cayenne pepper. Bring the sauce to a simmer, reduce the heat to low and simmer for 10 to 15 minutes. Taste and adjust the seasonings. Remove the saucepan from the heat 
  9. When the wings are done, toss them in the barbecue sauce and serve them topped with the chives (if using). 

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Did you make this barbecue seitan recipe? Let us know what you thought in the comments below!

Reprinted with permission from Southern Vegan by Lauren Hartmann, Page Street Publishing Co. 2020. Photo credit: Lauren Hartmann and Julie Grace.


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