Seitan Nuggets
These seitan nuggets are my go-to for satisfying those comforting, crispy cravings. They're like a warm hug in nugget form, and I love how they soak up any dip you throw their way.
I first made these seitan nuggets on a chilly autumn afternoon when I was looking for something hearty and comforting.
I remember the kitchen was filled with the cozy aroma of spices, and I discovered that kneading the dough a bit longer really brings out the perfect chewy texture.
This recipe is special to me because it always reminds me of the warmth and joy of sharing good food with friends.
Plus, it’s a great way to show how versatile plant-based cooking can be.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Vital wheat gluten is the star here – it’s what gives seitan its meaty texture. Don’t skimp on the kneading! If you're out of soy sauce, tamari works just as well, and it's gluten-free. I also love adding nutritional yeast for its cheesy flavor and B12 boost, which is always a bonus.
Tips & Notes
- •Give the dough a good knead for about 10 minutes to get that satisfying chewy texture.
- •I like to double the batch and freeze half, so I have them ready for those busy weeknights.
- •Try letting them cool on a wire rack after baking – it keeps them crispy on all sides.
Recipe Variations
- •When I'm feeling adventurous, I toss in a handful of fresh herbs like thyme or rosemary into the dough.
- •For an extra kick, I sometimes add a dash of smoked paprika and cayenne pepper.
Storage & Freezing
Store leftover seitan nuggets in an airtight container in the refrigerator for up to 5 days. To reheat, bake or air fry until warm and crispy.
Frequently Asked Questions
Can I bake these nuggets instead of frying?
Yes, you can bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they are crispy.
What dipping sauces go well with seitan nuggets?
These nuggets pair well with vegan ranch, BBQ sauce, or a spicy mustard dip.
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These seitan nuggets are my go-to for satisfying those comforting, crispy cravings. They're like a warm hug in nugget form, and I love how they soak up any dip you throw their way.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and black pepper.
- 2
In a separate bowl, whisk together the vegetable broth and soy sauce.
- 3
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for about 3-5 minutes until it becomes elastic.
- 4
Shape the dough into small nugget-sized pieces, about 1 inch thick.
- 5
In a large pot, bring water to a boil. Add the nuggets and boil for 20 minutes, allowing them to cook through.
- 6
Remove the nuggets from the water and let them cool slightly.
- 7
In a shallow bowl, place the breadcrumbs. Dredge each nugget in the breadcrumbs, coating them evenly.
- 8
In a large skillet, heat the oil over medium-high heat. Once hot, add the breaded nuggets in batches and fry until golden brown and crispy, about 3-4 minutes per side.
- 9
Remove the nuggets from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.
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