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Easy Seitan Nuggets Recipe
5 from 39 votes

Easy Seitan Nuggets Recipe

These seitan nuggets use vital wheat gluten combined with nutritional yeast and a blend of spices for a savory base. The dough is kneaded just until gluten develops, then torn into small pieces for cooking in an Instant Pot. The resulting nuggets have a firm, chewy texture resembling meat. An optional breading with mustard, maple syrup, panko, and seasonings adds a crispy outer layer if desired. This recipe provides a plant-based nugget that can be baked or air fried after cooking.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 190 kcal
Course: Main Course, Appetizer
Cuisine: American

Ingredients

Seitan ingredients:
  • 150 grams vital wheat gluten use a scale if possible; see Notes for tips, 1 ¼ cups
  • ¼ cup nutritional yeast
  • 1 teaspoon poultry seasoning see Notes for homemade
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika optional
  • ¼ teaspoon salt fine sea salt
  • scant ¼ teaspoon black pepper
  • ½ cup water
  • 2 tablespoons soy sauce reduce to 1 tablespoon if you plan to pair the seitan with a salty sauce.
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon neutral cooking oil or tahini or nut butter, generic cooking oil
OPTIONAL breading:
  • ⅓ cup yellow mustard Tip: if you don't like the taste of honey mustard, use BBQ sauce instead!
  • 3 tablespoons maple syrup
  • 1 cup panko breadcrumbs
  • 2 ½ tablespoons neutral cooking oil I use avocado oil, generic cooking oil
  • ⅓ cup nutritional yeast
  • 1 teaspoon parsley dried, optional
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt fine sea salt

Instructions

Make the seitan:
    Cup of Yum
  1. In a mixing bowl whisk together the vital wheat gluten, nutritional yeast, poultry seasoning, granulated onion, garlic powder, smoked paprika, and salt.
  2. 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.
  3. 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:
  1. 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.
Stovetop Instructions:
  1. 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.
  2. 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:
  1. 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.
  2. Dip each nugget in "honey" mustard, shaking off the excess, then carefully coat in the breadcrumb mixture. Place on a plate.
  3. 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.
  4. Serve immediately with additional honey mustard or other dipping sauce.

Notes

  • Using a kitchen scale for vital wheat gluten ensures proper texture and prevents dryness.
  • If a scale is not available, whisk the vital wheat gluten to fluff before measuring.
  • Store cooked seitan pieces in an airtight container refrigerated up to 5 days or freeze for longer storage.
  • Breaded nuggets are best served immediately while crisp but can be reheated in oven or air fryer.
  • One serving equals approximately 5 nuggets, or one quarter of the batch.

Nutrition Information

Serving 5nuggets Calories 190kcal (10%) Carbohydrates 7g (2%) Protein 31g (62%) Fat 4g (6%) Cholesterol 0mg (0%) Sodium 450mg (19%) Fiber 1g (4%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 190

% Daily Value*

Serving 5nuggets
Calories 190kcal 10%
Carbohydrates 7g 2%
Protein 31g 62%
Fat 4g 6%
Cholesterol 0mg 0%
Sodium 450mg 19%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.