Are you ready for the easiest seitan recipe ever? The nuggets are irresistibly savory, seasoned like chicken, and SO tender and juicy. Enjoy them as-is or rolled in breadcrumbs. You can also simply pan sear them with sauce and add to salads or grains. The possibilities are endless. Seitan really doesn't get much easier than this!Yield: Makes about 20 large nuggets.
In a mixing bowl whisk together the vital wheat gluten, nutritional yeast, poultry seasoning, granulated onion, garlic powder, smoked paprika, and salt.
In a small bowl, combine the water, soy sauce, vinegar, and oil. Pour the wet ingredients into dry, and stir until a dough forms. Use your hands to mix well until there is no visible dry gluten flour. Knead the seitan in the bowl for just 10 or 15 seconds or until you see gluten strands forming and it feels slightly firmer.
From the ball of dough tear off about 1 tablespoon of dough per nugget. They will increase in size during cooking so you want fairly small pieces. You should have 20 to 22 nuggets.
Instant Pot Instructions:
Add 1 ½ cups of water to a large Instant Pot (preferably 8 quart, but 6 quart is also fine). Place the nugget pieces directly in the water. Lock on the Instant Pot lid, and set to sealing. Cook on manual/high pressure for 16 minutes. It will take about 5 minutes to come to pressure, then the timer will begin. When the 16 minutes are up, carefully quick release the pressure. Transfer the nuggets to a plate to cool.
Add enough water to a large saute pan or soup pot to cover the bottom. Place the nuggets in the water, and add more water, if needed, so the seitan is almost covered. Bring to a simmer, cover, reduce heat to low to maintain a low simmer, and cook for about 45 minutes. Check mid-way to see if you need to add more water to the pot. When the seitan is done in the center (cut into one to check), remove from heat. Transfer nuggets to a plate to cool.
Note: the seitan will be very tender and soft when piping hot but will firm up as it cools. Can be enjoyed as-is or used in another dish. See ideas in post above.
To make breaded nuggets:
In a bowl stir together the mustard and maple syrup. In a separate bowl stir together the remaining ingredients: panko, oil, nutritional yeast, parsley, paprika, and salt. Mix the breadcrumb mixture well so the oil soaks in.
Dip each nugget in "honey" mustard, shaking off the excess, then carefully coat in the breadcrumb mixture. Place on a plate.
To air fry the seitan nuggets, preheat an air fryer to 355 degrees F. Arrange nuggets in the basket, then cook for about 8 minutes or until crisp and golden.To bake the nuggets, preheat the oven to 385 degrees F. Arrange the nuggets on a parchment-lined baking sheet. Bake for 20 to 25 minutes, flipping the nuggets at the 15-minute mark.
Serve immediately with additional honey mustard or other dipping sauce.
Note: I highly recommend using a kitchen scale to weigh the wheat gluten. Otherwise it's easy to scoop up too much and end up with a very dry seitan. If you don't have a scale, whisk the VWG first to fluff it up, then spoon it into the measuring cups.StorageStore in an airtight container in the refrigerator for up to 5 days. Seitan can be frozen for longer storage. If you bread the nuggets, those are best consumed right from the oven or air fryer, while the breading is crisp. Leftovers may be refrigerated and reheated in the oven or air fryer.*The nutrition info represent the plain seitan, not breaded. A serving size is ¼ of the recipe, or about 5 nuggets.