I’ve been wanting to Giant Vegan Nuggets for at least 6 months. Dude these last few weeks I’ve been crushing it with all sorts of long over due tasks (tattoo video… I’m pretty sure there were other things too) while adding in an extra thing continues to take up all my time (I started a new etsy shop. yay!)
And what has all this hard work grant me? A giant fried seitan nugget!!! ha ha ha. I was gifted the fryer for Hanukkah. It’s one where you carefully drop heavy hot stuff into blazing hot oil by hand. I wonder if the Korean store has a fry basket that would fit my fryer? A fryer basket seems safer than using my hands.
I used the remainder of my vital wheat gluten. It turned out to be a little over a lb of gluten flour. I’m glad I didn’t have a full bag of gluten flour because this was a giant nugget as is.
I’ve made tons of seitan recipes on the blog before. I’ve made seitan sausage, fried vegan chicken wings + fried vegan Asian chicken, I’ve also a billion high protein meal preps with seitan.
Even though I’ve made a ton of seitan recipes I have not mastered the art of it. I know there’s ways to make it less chewy. Adding oil, mashed beans or cutting it with additional flours (like chickpea flour or nutritional yeast) or even mixing in tomato sauce. All these things can cut down on the chewiness to make it less like rubber. But you can make seitan too spongy. This happened when we boiled it. I honestly am not picky about it. A nice dipping sauce or cutting it into small pieces usually masks texture issues.
I just dipped this in BBQ sauce even though I just made 7 EPIC vegan dipping sauces. Magic green sauce would have been better.
520 grams vital wheat gluten, 3 cup water (or less), 4 serving of better than bouillon, 4 TB oil, about 1 cup flour, spices of choice, 4-8 TB of vegan egg powder turned into “egg” with cold water + oil for deep frying
- Dissolve bouillon into 2 cups of water then add 4 TB oil. Mix your liquid/oil mixture into the gluten flour. Feel free to add any spices you’d like. I measured out an additional cup of water and slowly poured it into dough but didn’t need all of it. Essentially I just wanted to make sure there wasn’t any extra bits of flour & it was all turned into dough.
- I lined my steamer basket with foil and placed the seitan on top. I didn’t cover the whole thing with foil but you could do that if you wanted. Steam til dough firms up. 45 minutes to an hour. Keep an eye on your water levels. Steaming for an hour requires a lot of water.
- Once seitan is cooked allow it to fully cool down.
- Make your vegan egg. I like mine on the thinner side.
- Mix flour and spices/salt for a flavorful coating. You can taste the flour to see if it’s spiced and salted enough. The less bland the better.
- Once seitan is cooled I cut around the edges to give it a more nugget shape. And the cut out pieces were big enough to make into tenders 🙂
- Dip seitan into flour then into vegan egg. Let egg drip off then coat with flour again.
- Fry until golden brown. ENJOY!