Crispy Wheat Gluten Nuggets with Double-Battered Coating
These plant-based nuggets feature a meaty texture from vital wheat gluten simmered in seasoned broth, then coated in a double-battered crust for maximum crispiness. The process involves creating a stretchy seitan dough, poaching it to develop flavor and texture, then frying until golden. Perfect for family dinners or game day snacking, these nuggets deliver satisfying crunch and savory flavor that appeals to both vegans and omnivores.
Ingredients
- ½ cup cooked white beans, drained and rinsed
- 8 cups vegan chicken broth
- 1 tablespoon dijon mustard
- ½ cup water
- ½ medium onion, peeled and roughly chopped
- 2 cloves garlic, roughly chopped
- 1 bay leaf
- 2 cups vital wheat glutenchickpea flour1:1gluten-free
texture will be different
- 3 tablespoons nutritional yeast
- 2 tablespoons garbanzo bean flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup unsweetened almond milkany plant milk1:1dairy-free
flavor may vary slightly
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- canola oil, or oil of choice
Instructions
- 1
Mash white beans in medium bowl until broken down but not smooth
- 2
Mix mashed beans with 1 cup vegan broth, water, and dijon mustard until uniform
- 3
Bring remaining 7 cups broth to boil in large pot with onion, garlic, and bay leaf
- 4
Whisk vital wheat gluten, nutritional yeast, garbanzo flour, and seasonings in large bowl
- 5
Pour bean mixture into dry ingredients and mix with spoon until dough forms
- 6
Knead dough by hand until soft and stretchy
- 7
Divide dough into 40 pieces and flatten each to 2 inches by 1.5 inches by 0.5 inch
- 8
Drop nugget pieces into boiling broth and reduce to simmer
- 9
Simmer for 45 minutes, stirring occasionally to prevent drying
- 10
Make vegan buttermilk by whisking almond milk with vinegar and let sit 15 minutes
- 11
Combine flour, panko, and seasonings in second bowl
- 12
Strain cooked seitan and discard aromatics, cool until handleable
- 13
Heat 2 inches oil in large pot over medium heat until flour sizzles when dropped in
- 14
Double batter each nugget by dipping in buttermilk, then flour mixture, then buttermilk again, then flour mixture
- 15
Fry nuggets without overcrowding for 4 minutes per side until golden brown
- 16
Transfer to wire rack or paper towels to drain excess oil
- 17
Season with salt if desired before serving
Tips
Don't overmash the white beans - leaving some texture helps create a more realistic nugget bite
Test oil temperature by dropping a pinch of flour - it should foam instantly when ready
Work in batches when frying to avoid overcrowding and maintain oil temperature
Good to Know
Refrigerate cooked nuggets up to 3 days in airtight container
Seitan can be made and simmered 1 day ahead, refrigerate before battering and frying
Serve hot with dipping sauces like ranch, BBQ, or honey mustard
Common Mistakes
Don't skip the double battering for maximum crispiness
Avoid overcrowding the oil to maintain proper frying temperature
Substitutions
Dairy-Free Swaps
flavor may vary slightly
Gluten-Free Swaps
may affect texture
FAQ
Can I bake these instead of frying?
Yes, bake at 425F for 15-20 minutes, flipping halfway through, though they won't be as crispy as fried versions.
How long do these keep in the freezer?
Freeze cooked nuggets up to 3 months. Reheat in oven at 375F for 10-15 minutes from frozen.
What if I don't have vital wheat gluten?
Chickpea flour can substitute but will create a different, more crumbly texture rather than the chewy seitan consistency.