these vegan chicken nuggets are so delicious. Made with seitan, they are breaded, and baked. So perfect for dipping in your favorite sauce.
Are you ready to have your mind blown? Because these spicy vegan “chicken” nuggets are about to do it. These were inspired by the spicy chicken nuggets from Wendy’s but these are way better. No animals where harmed, these are baked instead of deep fried and they are a great source of protein without all the cholesterol and fat.
So what is in these nuggets? The main ingredient is vital wheat gluten. This recipe is soy and nut free (depending on the non-dairy milk you use). This recipe is not gluten free but I do have a great recipe for tofu nuggets on the blog already that is a great and equally delicious alternative. Get some vital wheat gluten, beans, seasonings, breadcrumbs and you are just about ready to go!
Vital wheat gluten is an amazing ingredient. I cannot encourage you enough to try using it. I was super scared of it when I first went vegan, but it is really not hard to make or use. I have made Mongolian beef and chick’n parmesan using seitan. It can be found at most food stores or here is a link!
Chicken nuggets at a fast food restaurant are deep fried. I do love deep fried food once in a while but honestly sort of hate doing it in my own house. It has a very strong smell and cooking with extremely hot oil is a bit dangerous. I am going to show you a much easier way to still get that deep fried effect with way less oil and way less risk of being splattered with hot oil.
This recipe is a bit time intensive because you have to individually bread the nuggets, time for boiling and time for baking. I would set aside at least an hour and a half, but trust me when I say that these are sooooooo beyond worth it. Plus seitan stays great in the freezer and fridge. Making this an easy dish to warm up and enjoy.
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Vegan Chicken Nuggets made with Seitan
Ingredients
Seitan
- 1 cup vital wheat gluten
- ¾ cup cannellini beans or chickpeas mashed into a smooth paste
- 2 ½ cups vegetable broth
- 4 cups water
- ½ tsp garlic powder
- 1 ½ tsp nutritional yeast
- ¼ tsp black pepper
- ¼ tsp poultry seasoning
- ½ tsp onion powder
- ¼ tsp salt
Flour Dredge
- ⅓ cup all purpose flour
- ¼ tsp chili powder
- ¼ tsp black pepper
Breading
- ½ cup fine breadcrumbs
- ¼ tsp garlic powder
- ½ tsp cayenne *use more for spicier nuggets, these nuggets had a bit of heat and kick but not overwhelming
- 1 tsp nutritional yeast
- ¼ tsp chili powder
- ¼ tsp onion powder
- ¼ tsp salt
Other
- ½ cup non-dairy milk
- 2 tbsp olive oil
Instructions
- In a bowl, combine the mashed beans, vital wheat gluten, and seasonings. Mix until small clumps form.
- Add ¼ cup vegetable broth, then continue adding small amounts at a time, mixing until the mixture becomes very clumpy.
- The dough should not be overly wet — you may need slightly more or less broth.
- Knead the mixture with your hands until it comes together into a smooth dough. It should feel spongy, smooth, and bouncy to the touch.
- Bring 2 cups vegetable broth and 4 cups water to a boil in a large pot.
- Cut the dough ball into 4 equal pieces. Roll each piece very thin into a rectangle. Cut it into 4 equal strips, then cut each strip in half, yielding 8 nuggets per quarter. Shape each piece into a nugget and set aside on a plate. Repeat until all dough is used.
- Once the broth is boiling, carefully add the seitan pieces. Boil for 20–30 minutes, stirring occasionally, until the nuggets are chubby and puffed.
- While the seitan boils, prepare three bowls: seasoned flour, non-dairy milk, seasoned breadcrumbs (in a wide, shallow dish)
- Remove the seitan nuggets and drain well. Place them on a paper towel–lined dish. Let cool for 5 minutes (they will be hot).
- Dredge each nugget in flour, dip into non-dairy milk, then coat in breadcrumbs. Set aside until all nuggets are breaded.
- Pan Fry + Baking Option: Preheat oven to 450°F (230°C). Heat ½ tbsp olive oil in a pan over medium heat. Fry half the nuggets for 2–3 minutes per side, until golden and crispy. Repeat with remaining nuggets. Transfer to a parchment-lined baking sheet and bake for 20 minutes.
- Bake only: Lightly brush nuggets with oil (or skip for oil-free). Bake for 25–30 minutes, flipping halfway through, until golden brown.
- Pair with your favorite dipping sauce and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- This recipe will last in the fridge for 3-4 days. Reheat in the oven or air fryer.
- You can freeze the seitan before you boil it or freeze the breaded nuggets before baking.
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Wow this sounds amazing!! I love meat alternatives I will have to try these out.
I LOVED this recipe
wooo!!
What is a poultry seasoning? What does it contain? Thank you!
Hi Jane, poultry seasoning is just a seasoning used on chicken but doesn’t contain animal ingredients. Usually a blend of rosemary, majoram, thyme and depending on brand a few other spices
Can i just add everything to a food processor?
No, it will overwork the seitan dough.