Seitan Nuggets

After yesterday's sweet babka I felt like something spicy. And fried. I knew that I would have to wait another night until the seitan for these delicious nuggets is ready, but at least I was looking forward to it. ;) And the wait was definitely worth it. And once prepared, the seitan is great for freezing for the next craving or storing it in the refrigerator for a week. Instead of nuggets, this seitan can also be used to make a great basic recipe for schnitzel.

Duration: 2 hours (+ at least 1 night rest)

Difficulty: easy

Makes: approx. 60 nuggets

Ingredients:

Seitan

400g silken tofu

400g can of white beans (including liquid)

50g sunflower oil

5g apple cider vinegar

25g broth (ideally vegan "chicken" broth)

5g salt

1g savory

5g yeast extract

5g sugar

380g seitan fix / gluten powder

Broth

3l water

10g salt

35g broth (ideally vegan "chicken" broth)

1g savory

5 cloves of garlic

2 bay leaves

Breading (for about 30 nuggets)

250g (soy) milk

10g starch

5g baking powder

150g flour

1g paprika

3g salt

1g onion granules

2g yeast flakes

some extra flour

breadcrumbs

Optional food coloring

Preparation:

For the seitan, first combine all the ingredients except for the gluten powder in a mixer and turn it into a really smooth cream.

I used a vegan "chicken" broth from the internet for the recipe, but you can of course also use vegetable broth for it.

You then mix them in a bowl with the gluten powder to form a dough.

The dough is then processed in a food processor on the highest possible level for 2-3 minutes. You can also use a kneading machine, it just might take a little longer.

This is quite a challenge for many machines. If you have the feeling that your machine can't do that, you'd better take a few breaks or divide the dough into smaller portions, my food processor doesn't make the entire dough at once, so I halve it.

After the dough has been processed by the machine, it should be fairly smooth and a bit like chewing gum. When the dough is processed, let it rest for 10 minutes.

During this time you can stir the broth in a large saucepan and bring it to a simmer. You can simply crush the garlic cloves with a knife.

When the seitan has rested, put it in the machine for another minute. Afterwards, the seitan should look something like this.

All these little "knots" ensure that the seitan is really nice and "fibrous" and that the consistency is a lot closer to a "chicken nugget".

Then knead the seitan by hand into a slightly smoother dough and then divide it into 5-6 pieces. Pull this into the shape of a large schnitzel by hand and then prick it several times with a fork.

When your broth is boiling, you can add all of your "schnitzel" and let it simmer for 60 minutes. The seitan will drift up again and again, so turn the individual pieces of seitan every now and then so that they are all cooked evenly.

When the time is up, you can get the seitan out of the broth, let it cool down a little on a board or tin and put it in the fridge at least overnight so that the seitan can sit properly. This is incredibly important for the consistency, if you process the seitan directly the result will not be nearly as good.

In theory, you can simply process the broth into a soup or freeze it for the next time you make seitan.

The next day you can cut small nuggets out of the dough or you can take your favorite cookie cutter and use it to cut nuggets out of the dough. *

A delicious sliced ​​meat can be conjured up from the remaining edges when cutting out. I usually don't use all the seitan pieces straight away, but freeze them and then defrost them if necessary.

Now stir together the ingredients for the breading, apart from the extra portion of flour and breadcrumbs.

Then you turn your nuggets first in a little flour, then in the flour/milk mixture and finally in the breadcrumbs.

Then you just have to fry or deepfry the nuggets in hot oil until they are golden brown.

Then just combine with your favorite sauce/dip and enjoy.

Guten Appetit!

And if you feel like it, you can also color the breading differently and thus make colorful dinosaurs, hearts or unicorn nuggets directly. ;)

*You can of course leave the large seitan "rags" whole and bread them in one piece for XXL schnitzel. ;)

(A store bought vegan schnitzel for a small size comparison)

If you've read this far, you might have noticed that I'm not running any adds, to improve your reading experience and because I deeply believe, that vegan recipes should be accesible to anyone.

But if you want to invite me on a virtual cup of fairtrade coffee via my PayPal.Me Link, I wouldn't say no. It would mean the world to me and helps me to keep buying ingredients for even more recipes. Thank you for cooking something vegan. 💜

If you're not using PayPal, but still want to support me, you can also do that over here: