Party Poppers

Party Poppers

These vegan party poppers are the snack that disappears before you've even sat down. We made them for a house party last year and genuinely had to make a second batch. The seitan base soaks up smoked paprika, cumin, and sage into something seriously savoury, and the lemon coconut yoghurt dip cuts right through with a hit of cayenne. They take a bit of time but the result is worth every minute.

Cook: 110 min
Serves 4

Before You Start

  • Large bowl
  • Separate bowl or jug
  • Large saucepan
  • Steamer basket or colander
  • Slotted spoon
  • Large frying pan
  • Food thermometer (or bread cube for testing oil temperature)
  • Powerful blender
  • Freezer bags or parchment paper-lined baking sheet
  • Sterilised bottle or jar
  • Seitan dough cooled to room temperature
  • Freeze cooked bites for at least 1 hour

Ingredients

  • 90g vital wheat gluten
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp ground sage
  • ¼ tsp ground thyme
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • 130ml vegetable stock
  • 1 ½ tbsp olive oil
  • ½ tsp apple cider vinegar
  • tbsp vegetable oil for frying
  • 10g nutritional yeast
  • 2 tsp smoked paprika
  • 400ml soy milk
  • 2 lemons
  • 200ml coconut yoghurt - the thicker the better
  • 2 tsp salt
  • 2 tsp cayenne pepper
  • 2 tsp garlic powder
  • 300g plain flour
  • 1 tsp pepper
  • 1 tbsp vegetable oil
  • 4 tbsp tomato ketchup
  • 2 tbsp Dijon mustard
  • 2 small onion
  • 2 red chillies
  • 4cm piece of fresh ginger
  • 4 garlic cloves
  • 300ml apple juice
  • 200ml red wine vinegar
  • 150ml soy sauce
  • 200g light brown sugar
  • 10g coriander leaves
  • ½ tbsp chilli flakes

Method

1

First make the dough for the popcorn bites

  • Place the vital wheat gluten, nutritional yeast and all the herbs and spices in a large bowl and mix to combine
  • In a separate bowl or jug mix together the vegetable stock, olive oil and apple cider vinegar
  • Pour the wet ingredients into the dry ingredients and mix thoroughly until it comes together as a dough - this dough is known as seitan
  • Tip the dough on to the floured work surface and knead for 10 minutes, until the dough becomes uniform and a bit spongy, being careful not to overwork it as it can get tough
  • Cut into bitesize cubes
  • Pour boiling water into the large saucepan until it’s 2cm deep
  • Place the steamer basket or colander on top of the pan and add the seitan cubes
  • Cover with the lid and simmer for 45 minutes to steam the dough
  • Check the water every now and then and top it up with boiling water if necessary to stop the pan burning dry
  • Remove after 45 minutes and set aside to cool to room temperature
2

To make the buttermilk marinade

  • Cut the lemons in half and squeeze the juice into a bowl, catching any pips in your other hand
  • Pour in the soya milk, coconut yoghurt and salt, and whisk together well
  • Now make the dry coating by combining all the ingredients in a separate bowl
  • Put the cooled dough cubes into the buttermilk marinade and stir to cover
  • Leave for 10 minutes to marinate
  • Dip the marinated dough pieces into the dry batter, rolling them around to cover
  • Now double-dip them in the marinade and roll them in the dry batter for a second time
3

For the first fry

  • Pour the oil for deep-frying into the large frying pan so that it comes no more than halfway up the sides
  • Heat the oil to 130°C (this is a fairly low temperature for deep frying so if you don’t have a thermometer, drop a cube of bread into the pan to test the temperature: when it’s ready it should float but take a little while to brown)
  • Transfer some of the battered bites to the pan using a slotted spoon – do this in batches so the oil stays at the correct temperature
  • Fry, turning regularly, until light golden brown and a light crust has started to form, about 3 minutes
  • Transfer to plate lined with kitchen paper to drain and cool to room temperature, then transfer to freezer bags or lay on a parchment paper-lined baking sheet and put them in the freezer for at least an hour
  • Keep the oil in the pan to use again later
4

Meanwhile, make the Asian BBQ sauce

  • Add the oil to the pan
  • Peel and finely chop the onions and add the to the pan and cook for 5 minutes, stirring
  • Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then finely chop
  • Peel the ginger by scraping off the skin with a spoon and finely chop
  • Peel and finely chop the garlic.
  • Add all the ingredients to the pan and stir until the sugar dissolves
  • Bring to the boil then reduce the heat to a low simmer
  • Cook for 40 - 45 minutes until the sauce is thick, then taste and season
  • Blend in a powerful blender until smooth
  • Transfer to a sterilised bottle or jar and store in the fridge
5

Finish and serve

  • Finely chop the fresh coriander leaves and sprinkle over the bites along with the red chilli flakes 
  • Once the bites are frozen, take them out of the freezer
  • Reheat the oil to 180°C, or until a wooden spoon dipped into the oil sizzles around the edges
  • Fry the frozen bites, in batches, until they are dark golden brown, about 5 minutes
  • Transfer to kitchen paper and sprinkle with sea salt
  • Serve with Asian BBQ sauce or your favourite dip on the side

Tips & Variations

  • Don't rush the resting: Let the seitan rest after shaping before it goes in the pan. Even ten minutes makes a real difference to the texture.
  • Thick yoghurt matters: The dip works best with the thickest coconut yoghurt you can find. Strain it through a clean cloth if yours is on the runny side.
  • Season the nooch: We stir a little smoked paprika into the nutritional yeast coating before dredging. It builds another layer of flavour before anything hits the pan.

Why This Works

Vital wheat gluten is the secret here. It gives you that satisfying chew you want in a party bite, something no chickpea or bean can quite replicate. The buttermilk-style soy milk and lemon marinade helps the outside crisp up beautifully when it hits the hot oil.