Buffalo Chicken Seitan Sandwiches with Creamy Ranch Slaw

Ingredients

• 8 oz seitan, shredded or torn into bite-size strips
• 3 tbsp vegan butter, melted
• 1/3 cup buffalo sauce (Frank's-style)
• 1 tsp vegan butter, extra for toasting buns
• 2 vegan brioche buns, split
• 1 cup green cabbage, shredded
• 1/2 cup carrot, shredded
• 2 tbsp vegan mayonnaise
• 1 tsp apple cider vinegar
• 1/2 tsp dried dill (or 1 tsp fresh)
• 1/2 tsp ranch seasoning
• 1 tsp chives or scallion greens, sliced
• Salt and pepper, to taste

Instructions

1. Make the slaw first: in a medium bowl combine shredded cabbage, carrot, vegan mayo, apple cider vinegar, dill, ranch seasoning, chives, salt, and pepper. Toss well and set aside to wilt slightly.
2. Melt the 3 tbsp vegan butter and stir together with the buffalo sauce in a wide bowl.
3. Heat a dry skillet over medium-high. Add the shredded seitan in a single layer and let it get a little color and crisp on the edges, 3-4 minutes, tossing once.
4. Pour the buffalo-butter mixture over the seitan and toss until every strip is glossy and saucy, about 1 minute. Pull off the heat.
5. Toast the buns: spread a little vegan butter on the cut sides and toast in the skillet (or under the broiler) until golden, 1-2 minutes.
6. Pile the buffalo seitan onto the bottom buns, top generously with the ranch slaw, and cap with the top buns. Serve immediately with extra buffalo sauce on the side.