Vegan Buffalo Seitan Nuggets

5 from 1 vote

Perfectly baked, battered, and then fried seitan makes absolutely delicious vegan buffalo seitan nuggets. Great for kids and adults without any animal products at all.

Prep Time10

Cook Time1 10

Cooling Time1

Total Time2 20

Course: Appetizer, Main Course

Cuisine: American

Servings: people

Calories: 319kcal

Author: Andrew Bernard

Ingredients

For the Seitan

1 ½ cups vital wheat gluten
2 tablespoon nutritional yeast
1 cube vegan chicken bouillon
1 cup water
2 tablespoon vegan worcestershire sauce (can sub for steak sauce)
1 teaspoon white wine vinegar (can sub for lemon juice)
4 cups vegetable stock
¼ cup soy sauce (sub for coconut aminos or no soy soy sauce)
4 cloves garlic, smashed and peeled

For the batter

¾ cup cornstarch (can sub for arrowroot powder)
¼ cup cornmeal
1 ½ teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper (add 1 teaspoon for even spicier)
½ teaspoon salt
¼ teaspoon black pepper
½ cup coconut cream (the thick part of canned coconut milk that rises to the top of chilled cans)
1 tablespoon buffalo sauce (add 2 tablespoon for even spicier)
1 teaspoon liquid smoke
1 quart vegetable oil, for frying

Sweet Buffalo Dipping Sauce

1 cup buffalo sauce, for tossing after cooked
¼ cup vegan butter, softened
¼ cup brown sugar

Alternative Dipping Sauce

vegan ranch dressing

Instructions

For the Seitan

In a large bowl, mix together the vital wheat gluten, nutritional yeasts, and vegan chicken bouillon together. Set aside.
In another bowl whisk together water, vegan Worcestershire sauce, and vinegar.
Add wet to dry and mix until well combined.
Knead the dough for about 4 - 5 mins.
*You can do this by hand or in a stand mixer.
In a large saucepan or pot with a lid, combine the stock, soy sauce and garlic and bring to a boil.
Cut the dough into half to make 2 pieces and place both in the pan.
Let pan come back to a boil then reduce to simmer about 30 mins. Place the lid on but only partly so steam can escape.
After 30 minutes, flip the dough over and continue to cook partly covered for an additional 30 mins.
After that, remove the pan from the heat and let the dough rest in the pan uncovered until cooled completely.
Once cooled, slice each piece into 1 inch slices and then each slice into a few nuggets (see video for reference)

For the Batter

In a bowl, mix the cornstarch, cornmeal, smoked paprika, garlic powder, caynne pepper, salt, and black pepper.
In another bowl mix the coconut cream, 1 tablespoon buffalo sauce and liquid smoke until combined.
Add the cut seitan nuggets to the wet mixture and stir to coat everything evenly. Next, add your dry mix across the seitan pieces in the bowl and stir again to get everything coated.
To Fry: Heat 1-2 inches of oil in a large skillet over medium-high heat. Fry the seitan in batches for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.
Whisk together the ingredients for the sweet buffalo dipping sauce and toss after cooled for a few minutes or just use as a dip on the side.
Alternative cooking: After coating, air fryer in batches for 7-10 minutes or until crispy on all sides.
To Make Extra Crispy: Coat in the wet batter and dry batter as directed. Then repeat a second time. Don't double just repeat, wet, dry, wet, dry. Then cook as directed.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition