Get your wraps, stir-fry and favourite dips ready! Make this Plant-based Seitan “Chicken” and you’ll never buy store bought again. Made with simple wholesome ingredients. This Plant-based Seitan “chicken” recipe is a complete protein, low in carbs with no oil! Can we say winner winner not chicken dinner? Watch me demonstrate this recipe on YouTube
This Recipe Is So Easy!
This Plant-based Seitan “Chicken” is very easy to make. A blend of vital wheat gluten, chickpeas mixed with poultry seasonings and liquid smoke cooked in a savoury broth gives this seitan a roasted chicken taste and feel without using animal meat. I bake my nuggets but you could also use an air fryer to achieve the crispy exterior without using oil.
Do I Have To Make Nuggets?
I make nuggets in this recipe but you can use the seitan to make strips, patties or a loaf. This recipe is excellent for meal prep as it freezes really well.
What You Need For This Recipe
–Vital Wheat Gluten. This can be found in the baking or health food isle in your grocery store or buy here to have it delivered to you.
-Cooked chickpeas
-Vegetable stock (store bought or homemade)
-Seasonings: poultry (blend of sage, thyme, marjoram, rosemary, nutmeg, black pepper), smoked paprika, garlic powder, onion powder, liquid smoke.
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What is Vital Wheat Gluten?
Vital Wheat Gluten is the natural protein found in wheat. Its a super-powered flour that is all gluten and very little starch. It’s not technically flour itself, but it’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It’s then dried and ground back into a powder.
Vital Wheat Gluten is very high in protein. It contains a whopping 75g of protein per 100g. However it is not a complete protein because it’s missing one of the essential amino acids: lysine. In order to add the missing lysine and to make the seitan tender and less chewy I add chickpeas to this recipe. You could you other beans such as: white, kidney or black beans.
What is Liquid Smoke?
Liquid smoke is a natural byproduct of burning wood. The exhaust of a wood fire is basically smoke and steam; fire produces water in the form of vapor, and this vapor, condensed through a cooled tubing, captures the smoke. This liquid is distilled into a concentrate and filtered of its impurities . What is left is a yellowish-brown substance that is liquid smoke. Most brands of liquid smoke are inexpensive. You can find it along side the bbq sauces in the grocery store.
How To Make Plant-based Seitan “Chicken” Nuggets
1: Bring 5L or 12 cups of vegetable stock to boil then turn down to a simmer in a large pot covered with a lid.
2: Meanwhile combine chickpeas, 1/4 cup of vegetable stock, spices, liquid smoke in a food processor fitted with the multi-purpose blade or a blender. Blend until smooth. Add the vital wheat gluten and blend briefly. It may still be a little powdery but that’s ok. Be careful not to over mix or the seitan may become too chewy.
3: Add to a large bowl and using your hands press everything together. Once again do not overwork.
4: Form the seitan into the desired shape. I used kitchen shears to cut rustic nuggets but you could tear off pieces. Place the nuggets on a plate or baking sheet. I was able to make 35 large nuggets with this recipe.
5: Place all of the nuggets (or whatever shape you made) into the pot at the same time with the vegetable stock. They will puff up rise to the top. Cook for 30mins. Using tongs, a skimmer or slotted spoon remove the seitan and place on silicone baking mat or parchment lined baking sheet.
6: Bake at 425 for 25-30 mins.
7: Remove from oven and toss in your favourite sauce or leave plain with dipping sauce on the side.
Watch me demonstrate this recipe on YouTube. If you make this recipe please leave a comment below or tag me in your posts @susancooksvegan!
More Recipes To Try
If you enjoy this recipe you’ll also love my:
–Unchicken Fried Tofu Sandwich
–Vegan Moroccan Chickpea Tajine
If you make these Plant-based Seitan “Chicken” Nuggets please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this Plant-based Seitan “Chicken” Nuggets a star rating.
Thanks for the love, my friends!
Susan xox
PrintPlant-based Seitan “Chicken”
Get your wraps, stir-fry and favourite dips ready! Make this Plant-based Seitan “Chicken” and you’ll never buy store bought again. Made with simple wholesome ingredients. This Plant-based Seitan “chicken” recipe is a complete protein, low in carbs with no oil!
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 35 nuggets 1x
- Category: Entree
- Method: Stove top, baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 1/4 cups vital wheat gluten
- 5L or 12 cups of vegetable stock plus 3/4 cup for the dough
- 1 15oz can or 1 1/2 cup cooked, rinsed and drained chickpeas
- 1 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 2 tsp liquid smoke
- Favorite sauce to coat or dip (optional)
Instructions
- Bring vegetable stock to a boil in a large pot with a lid. Once it boils bring the heat down to a simmer.
- Add chickpeas and seasonings and 3/4 cup of the vegetable stock to a food processor fitted with the multi purpose blade or you can use a blender. Blend until smooth.
- Add vital wheat gluten and blend briefly until most of the flour is incorporated. It’s ok if it’s still a bit powdery. Be careful not to overwork.
- Pour into a large bowl and using your hands gently press the dough together.
- Make your desired shape such as strips, patties or a loaf. To make nuggets tear or use kitchen shears to make bite sized pieces. Roll them in your hands until the shape resembles a nugget. They don’t need to be exactly the same size. Place all the nuggets on a plate or baking tray until they are all formed. I got 35 nuggets.
- Add the nuggets (or whatever shape you made) into the pot of simmering vegetable stock. Cook for 30 minutes. They will puff up and float to the top.
- Meanwhile preheat your oven to 425 and line a baking sheet with a silicon mat or parchment paper.
- Remove seitan from the pot with a skimmer, tongs or slotted spoon. Place on baking sheet and bake for 25-30mins or until golden brown.
- Coat or serve with your favourite dipping sauce. These are also excellent in stir fry’s or wraps.
- Store leftovers in an airtight container for up to 5 days.
Notes
The best way to freeze this seitan is before baking them. After step 6 add the seitan to an airtight freezer bag or container for up to 3 months. When ready to eat bake them at 425F for 15-20mins from frozen.
Loved this recipe! One of the first times I’ve made seitan and really enjoyed the texture. This will definitely be my go-to recipe!
Just made this tonight. Really loved the texture and taste. Had a piece cold out of the fridge. Every bit as good. Will be making this and trying other variations. Can’t wait to use your orange glaze from the tofu recipe. My favorite dish at Panda Express was the orange chicken and think I’ll be able to recreate it. Joy! Joy!