If you love nuggets but want a plant-based alternative, these Seitan Chicken Nuggets are for you! They have a meaty texture, bold seasoning, and a crispy coating, making them a delicious high-protein option.
Made with vital wheat gluten, these nuggets provide a chewy, satisfying bite that mimics traditional chicken nuggets. You can bake, fry, or air-fry them for the perfect golden, crispy exterior while keeping the inside tender.
These nuggets are kid-friendly, meal-prep friendly, and freezer-friendly. Whether you serve them with dipping sauces, in wraps, or as a snack, they’re a must-try for anyone looking to reduce meat while still enjoying their favorite comfort foods.
Why You Will Love Making This Recipe (300 words)
- Crispy & Delicious: A golden, crunchy coating with a flavorful, juicy inside.
- High-Protein & Filling: Seitan is packed with plant-based protein, keeping you satisfied.
- Kid-Friendly & Fun: A great meatless option even for picky eaters.
- Easy to Make: Simple ingredients, easy preparation, and customizable flavors.
- Freezer-Friendly: Make a batch and store for quick meals anytime.
Ingredients:
For the Nuggets:
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp olive oil
For Breading:
- 1/2 cup breadcrumbs (or panko for extra crispiness)
- 1/4 cup unsweetened plant milk
- 1 tbsp cornstarch
Equipment Used:
- Mixing bowls
- Steamer basket or pot
- Baking sheet or air fryer
- Spatula
Directions & Instructions
1. Prepare the Seitan Dough:
- In a bowl, whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add vegetable broth, soy sauce, and olive oil. Mix and knead for 2-3 minutes until the dough becomes firm and elastic.
- Let it rest for 10 minutes.
2. Shape and Steam the Nuggets:
- Tear or cut the dough into nugget-sized pieces.
- Place them in a steamer basket and steam for 20 minutes to set the texture.
- Let them cool for 5 minutes before breading.
3. Coat and Cook the Nuggets:
- In a bowl, whisk together plant milk and cornstarch for a batter.
- Dip each nugget into the batter, then coat with breadcrumbs.
- Bake at 400°F for 20 minutes, flipping halfway, OR air-fry at 375°F for 12 minutes for extra crispiness.
- For a fried version, pan-fry in oil for 3 minutes per side until golden.
Nutritional Information
Per serving:
- Calories: 290
- Protein: 23g
- Carbohydrates: 24g
- Fat: 7g
- Fiber: 4g
Seitan-based nuggets are high in protein and low in fat, making them a healthy, satisfying alternative to processed vegan nuggets.
Prep Time and Cook Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations:
- Spicy Version: Add cayenne pepper or chili powder for heat.
- Gluten-Free Alternative: Use firm tofu instead of seitan.
- Extra Crispy: Double coat with breadcrumbs for a crunchier texture.
Frequently Asked Questions
1. Can I freeze these nuggets?
Yes! Store cooked nuggets in the freezer for up to 3 months. Reheat in the oven or air fryer.
2. What sauces pair well with these nuggets?
Try BBQ sauce, vegan ranch, honey mustard, or buffalo sauce.
3. Why do I need to steam the seitan?
Steaming sets the chewy, meaty texture before crisping up the nuggets.
Pro Tips By Lyndy
- Knead the dough well to develop a firm texture.
- Steaming is key to achieving a meat-like consistency.
- Air frying gives the best crispiness with less oil.
Serving Suggestions
- Pair with fries and coleslaw for a classic meal.
- Serve in wraps or sandwiches for extra protein.
- Enjoy with a side of roasted veggies for a balanced plate.
Seitan Chicken Nuggets : Crispy, Flavorful & Protein-Packed
If you love nuggets but want a plant-based alternative, these Seitan Chicken Nuggets are for you! They have a meaty texture, bold seasoning, and a crispy coating, making them a delicious high-protein option.
- Mixing bowls
- Steamer basket or pot
- Baking sheet or air fryer
- Spatula
For the Nuggets:
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp olive oil
For Breading:
- 1/2 cup breadcrumbs (or panko for extra crispiness)
- 1/4 cup unsweetened plant milk
- 1 tbsp cornstarch
- Prepare the Seitan Dough:
- In a bowl, whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Add vegetable broth, soy sauce, and olive oil. Mix and knead for 2-3 minutes until the dough becomes firm and elastic.
- Let it rest for 10 minutes.
- Shape and Steam the Nuggets:
- Tear or cut the dough into nugget-sized pieces.
- Place them in a steamer basket and steam for 20 minutes to set the texture.
- Let them cool for 5 minutes before breading.
- Coat and Cook the Nuggets:
- In a bowl, whisk together plant milk and cornstarch for a batter.
- Dip each nugget into the batter, then coat with breadcrumbs.
- Bake at 400°F for 20 minutes, flipping halfway, OR air-fry at 375°F for 12 minutes for extra crispiness.
- For a fried version, pan-fry in oil for 3 minutes per side until golden.
Knead the dough well to develop a firm texture.
Steaming is key to achieving a meat-like consistency.
Air frying gives the best crispiness with less oil.