SEITAN CHICKN NUGGETS

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Seitan (pron. say-tan) is a meat substitute made from wheat flour (vital wheat gluten). It is absolutely brilliant because you can get it to mimic any type of meat and it’s really cheap and easy to make.

Making it yourself at home is incredibly cost effective and you get the added bonus of there being no shelf-life-time-lengthening additives involved. I purchased a 1kg bag of vital wheat gluten from Buy Wholefoods Online for £4.28 and made 13 massive nuggets with about 200 grams worth.

 

TO MAKE THE NUGGETS

DRY INGREDIENTS

2 cups vital wheat gluten flour

5 heaped tablespoons of Engevita

1 teaspoon ground black pepper

1/4 teaspoon dried sage

1 teaspoon of mixed herbs

WET INGREDIENTS

1 cup hot sauce – I used siracha, but any would work

1 tablespoon tahini

DIRECTIONS

Stir all of the dry ingredients together in a large mixing bowl until combined.

Add the wet ingredients to your dry mixture, stir together and then knead the dough with your god damn bare hands for about a minute.

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Break the dough up into small-ish “nugget” shapes (bear in mind they will double in size during boiling).

Boil the nuggets in veg stock for 45 minutes on a medium heat, stirring every 15 minutes to make sure they aren’t sticking to each other.

Once they’re done, drain them and pat them dry with some kitchen towel.

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FOR THE BATTER

INGREDIENTS

1 bowl of flour (about 200g) with 1 teaspoon of smoked paprika, 1/2 teaspoon salt, 1 teaspoon pepper stirred through

1 bowl of egg replacer (I used a flaxseed, water & hot sauce mixture – about 3 heaped teaspoons of ground flaxseed with roughly 30ml water and glug of siracha)

DIRECTIONS

Dunk the nuggets, one at a time, in the egg replacer and then in the flour so they’re all nicely coated. Now you’re ready to get frying.

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FRYING

I fried the nuggets in a lot of coconut oil as we were out of Veg oil and it worked really well, they went really crispy. Fry them until they are golden brown, this will take about 10-15 minutes and you’ll want to flip them every few mins.

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SERVING SUGGESTION

We had ours for dinner with buffalo cauliflower (recipe coming soon), homemade garlic bread (recipe coming soon) and roasted cauliflower leaves (roasted to the point of being like kale chips OH HELL YEAH) and the next day packed lunches in tacos with avocado and tomatoes.

They would also work really well in every meal ever – roast dinner, sandwich, on their own with chips or wedges or salad, curry, tacos, stew.

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