Seitan Chicken Nuggets

These homemade Seitan Chicken Nuggets are soft and juicy on the inside, golden and crispy on the outside!

Course Main Course

Cuisine Vegan

Prep Time 30

Cook Time 40

Total Time 1 10

Servings nuggets

Calories 106kcal

In a large pan with canola oil, sautée the chopped onion and garlic until soft. Add the caraway and fennel seeds. Let it cook for another minute until the spices are toasted.
In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, thyme, smoked paprika powder, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring the water to a boil.
Divide the seitan into 14 equal pieces and flatten them with your hands until they are 0.5-1 inch thick (2-3cm). Add the nuggets into the steaming basket (without overlapping each other, you might have to work in batches) and let them steam for about 10 minutes, flipping them after 5 minutes.
In one bowl, combine the ingredients for the egg replacement, whisk until smooth. You might have to add a bit more water to get the consistency right.
In a second bowl, combine the ingredients for the breading.
Once the seitan nuggets are soft, let them cool off a bit, then dip them first in the egg replacement, then coat them in the breading until you've got them all coated.
Cover the bottom of a pan with canola oil. Pan-fry the Seitan Chicken Nuggets for about 4 minutes per side until golden and crisp. Enjoy with oven-baked potatoes slices and ketchup!