Crispy Seitan Nuggets

I was craving some fried nuggets the other day and I started experimenting with ‘chickwheat‘, which resulted in these super tasty seitan nuggets.

This recipe requires some pre-work, but the work will pay off! I used chickwheat shreds in this recipe, and if you don’t know what that is then head on to this link as I currently have not made my own recipe for chickwheat. It’s basically a recipe for seitan shreds, which closely mimic the texture of chicken shreds. I usually make a big batch and keep it in my freezer. You can use these in soups, salads and stir frys.

Now, let’s get on to the recipe!

These nuggets are

• crispy
• tasty
• freezer friendly
• great with a good dipping sauce

I made a pretty big batch of those, storing them in the freezer for later use.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @chill_itsvegan on Instagram and hashtag it #chill_itsvegan. We’d love to see what you cook!

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Crispy Seitan Nuggets

Crunchy and delicious nuggets that you probably have been missing!

Course Snack

Cuisine American

Keyword nuggets, seitan

Prep Time 25 minutes

Cook Time 15 minutes

Equipment

• food processor

Ingredients

Seitan mince

• 400 grams chickwheat chunks
• 1/2 tsp paprika powder
• 1/2 tsp black pepper powder
• 1 tsp garlic powder
• 1 tsp mustard
• 1 tsp lemon juice
• 1 tsp soy sauce
• 2 tbsp corn starch

Batter

• 75 grams flour
• 30 grams corn starch
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 tsp baking powder
• 1 flax egg
• cold water

Coating

• 250 grams breadcrumbs

Instructions

Seitan mince

• Add all the ingredients to a food processor and run it until you get a nice mince. Set aside.
  

Batter

• Add all the dry ingredients to a bowl and mix everything well. Slowly pour over some cold water and mix until a smooth batter starts to form. It shouldn't be too thick but not thin either. Add in the flax egg and mix.

Forming the nuggets

• Use a tablespoon to scoop up a portion of the seitan mince and start pressing them into square shape in your hands. The cornstarch helps them bind and hold together.
• After you have formed the nuggets into shape it's time to dip them in batter.

Coating

• Have the batter ready and pour some breadcrumbs (not all at once) over onto a plate.
• Start by first dipping the nuggets into the batter and then toss it in breadcrumbs until everything is covered.
  

Frying the nuggets

• Heat up frying oil to medium high heat and fry the nuggets until golden brown on each side. Serve right after.