Plant-Based Nuggets
Honestly, these plant-based nuggets are one of those recipes we keep coming back to again and again. There's something so satisfying about biting into a golden, crispy nugget that's chewy and flavourful all the way through, and the fact that it's made from seitan just makes it even better. We love making a big batch on a Friday night when we want something fun and seriously tasty without having to order in. The crunchy coating, the tender inside, the dipping sauces piled up on the side. it's proper comfort food. Make these tonight and we promise you won't miss the original one bit.
Before You Start
- Food processor
- Large mixing bowl
- Rolling pin
- Large frying pan
- Whisk
- Seitan marinating time: 10 minutes
- Seitan simmering time: 15 minutes
Ingredients
- 2 tbsp Nooch
- 1 tbsp white miso
- 1 tbsp garlic powder
- 1 tbsp plant-based chicken seasoning
- 90ml water
- 75g butter beans
- 180g vital wheat gluten
- 1 tsp salt
- 100g coconut yoghurt - the thicker the better
- ½ tsp pepper
- 2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 175g plain flour
- 200 plant-based milk
- Juice of 1 lemon
- oven fries
- vegetable oil for frying
Method
First, make the seitan
- Add all the ingredients (apart from the water) to the food processor and pulse to combine
- Add the water and blitz, scraping down the sides as needed.
- Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
- Roll the mixture into a long oblong shape (the shape should be approx 1.5 inches thick) and cut the oblong into 1/2 inch thick pieces
- Beat each piece with a rolling pin or your fist so they're roughly 1cm thick and the shape of chicken nuggets.
- Lower the nuggets into the pan of boiling salted water and simmer for 15 minutes
- Take the nuggets out of the pan, drain and leave to cool for 5 minutes.
Make the buttermilk
- Put the milk, coconut yoghurt and salt in a large mixing bowl
- Slice the lemon and squeeze in the juice, catching any pips in your other hand
- Whisk until there are no lumps. Add the seitan pieces and stir to cover. Leave for 10 minutes to marinate
Make the dry coating
- Put the flour, pepper, cayenne pepper, smoked paprika and garlic powder in a mixing bowl and mix together with a fork
Finish the nuggets
- Take the nuggets out of the marinade and roll them in the dry mix so they're well coated
- Warm the vegetable oil in a deep frying pan over a medium heat until the oil hits 180°C (when the end of a wooden spoon bubbles lightly)
- Carefully place the nuggets in the pan and fry them on each side for 2-3 minutes until golden and crispy
- Take the nuggets out of the oil and set them down on a plate lined with kitchen roll to soak up the grease
Time to serve
- Serve up the nuggets with dips of your choice (we like tomato ketchup and BBQ sauce) and eat immediately
- Alternatively, you could wrap them up in a tortilla with salad and eat them as a wrap
Tips & Variations
- Rest the seitan before cooking: We always let the shaped seitan sit for 10 minutes before it goes anywhere near the pan or oven. It firms up slightly and holds its shape so much better through the coating process.
- Double dip for extra crunch: If you want a seriously thick, crispy crust, dip each piece in the wet batter and then the breadcrumbs twice. Trust us on this one, it makes a huge difference.
- Air fryer friendly: These work brilliantly in the air fryer at 200C for about 12 to 15 minutes, flipping halfway. You get an incredible crunch with way less oil, and honestly it might be our favourite way to cook them now.
Why This Works
The trick here is in the seitan prep. Kneading it properly and then beating each piece flat before cooking gives you that layered, chewy texture that mimics the real thing so well. We find that rolling them into an even oblong and cutting them consistently means they cook at the same rate, so you get every single nugget perfectly golden rather than a mix of overdone and underdone.