📝 About This Recipe
Forget everything you know about store-bought meat alternatives; these homemade seitan nuggets are a game-changer for plant-based comfort food. By combining high-protein vital wheat gluten with savory aromatics and air-frying them to perfection, we achieve a remarkably 'meaty' texture with a satisfyingly shattered-glass crunch. These nuggets are protein-packed, seasoned to the bone with nutritional yeast and smoked paprika, and offer that nostalgic fast-food joy without the deep-frying guilt.
🥗 Ingredients
The Seitan Base
- 1 1/2 cups Vital Wheat Gluten (the essential protein for texture)
- 1/4 cup Nutritional Yeast (for savory, umami depth)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 cup Vegetable Broth (cold or room temperature)
- 1 tablespoon Soy Sauce or Tamari (for color and salt)
- 1/2 teaspoon Poultry Seasoning (dried sage and thyme blend)
The Triple-Dredge Coating
- 1/2 cup All-Purpose Flour (for the initial dusting)
- 1/2 cup Unsweetened Almond Milk (or any non-dairy milk)
- 1 teaspoon Apple Cider Vinegar (to create a 'buttermilk' effect)
- 1 cup Panko Breadcrumbs (provides the best air-fryer crunch)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt and Black Pepper (to taste)
- 1 bottle Avocado Oil Spray (high smoke point for air frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and poultry seasoning until well combined.
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2
In a separate measuring jug, mix the vegetable broth and soy sauce. Pour the liquid into the dry ingredients.
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3
Stir with a spatula until a thick, rubbery dough forms. Knead the dough with your hands for about 3 minutes to develop the gluten strands; this creates the 'chicken' texture.
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4
Pull small pieces of the dough off (about the size of a walnut) and flatten them slightly into nugget shapes. You should get roughly 20-24 nuggets.
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5
Set up your dredging station with three shallow bowls: 1) Flour with a pinch of salt, 2) Almond milk mixed with apple cider vinegar, and 3) Panko breadcrumbs mixed with smoked paprika.
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6
Steam the raw seitan nuggets for 15 minutes in a steamer basket over boiling water. This ensures the interior is fully cooked and tender before air frying.
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7
Remove the nuggets from the steamer and let them cool for 5 minutes until they are easy to handle.
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8
Dip each nugget into the flour, then the milk mixture, and finally press firmly into the Panko breadcrumbs until fully coated.
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9
Preheat your air fryer to 375°F (190°C) for 3 minutes.
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10
Place the nuggets in the air fryer basket in a single layer, ensuring they do not touch. You may need to work in batches.
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11
Generously spray the tops of the nuggets with avocado oil. This is the secret to getting them golden brown.
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12
Air fry for 8 minutes, then flip each nugget over. Spray the other side with oil and cook for an additional 5-7 minutes until they are deeply golden and crispy.
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13
Remove from the air fryer and let rest for 2 minutes on a wire rack to maintain crispness.
💡 Chef's Tips
Don't over-knead the dough or the nuggets will become too tough and rubbery; 3 minutes is the sweet spot. Always steam the seitan first; air frying raw seitan can result in a dry, bread-like interior rather than a succulent one. For extra flavor, add a teaspoon of liquid smoke to the vegetable broth mixture. Ensure the air fryer isn't crowded; airflow is what makes them crispy, so leave space between each nugget. If you want a 'spicy' version, add 1 tablespoon of buffalo hot sauce to the milk dredge.
🍽️ Serving Suggestions
Serve with a side of vegan honey mustard (agave + dijon) for a classic pairing. Pair with sweet potato fries and a crisp kale slaw for a balanced meal. Serve alongside a cold craft IPA or a sparkling lemon-lime soda. Use these as a protein topper for a large Caesar salad with vegan dressing. Arrange on a platter with celery sticks and vegan blue cheese dip for game day.