Crispy Seitan Chick'n Nuggets/Fingers with Seasoned Panko Crust.

​Makes about 40 nuggets or 30 fingers

If you haven't made seitan before or perhaps haven't heard of it....stop right there!!! It really does mimic the texture and look of meat. I brought some to work for my omnivore chef coworkers and they approved. My crispy chick'n  is made from a dough that quickly comes together in a food processor. It gets kneaded by hand for about 10 - 15 minutes afterwards, and then is simmered in water for about 45 minutes. Once cooled it's ready to do with as you please. You don't have to bread these in the panko crumb mixture. Grill or sauté in a pan, or maybe even shave onto a sandwich (haven't tried that but I want to) For me though, coating them in this spiced panko mixture and frying them is undoubtedly the most delicious way to enjoy them.  I either rip them into random chunks for "nuggets" or I slice them into longer strips for "fingers". 

What Is Seitan? 

Seitan is a dough made from vital wheal gluten. It's usually mixed with other flour such as chickpea, and flavoured with herbs, spices, & seasonings.  It's high in protein, making it perfect for vegans & vegetarians or anyone looking to cut down on their consumption of animal products. Gluten is the protein found in wheat. (and other cereal grains) Vital wheat gluten flour has had the starch washed away so that it is the protein that remains. When making your own seitan at home, it is important to kneed the dough for the recommended amount of time because that's what will give it it's meat like texture once it's been cooked. If the dough doesn't get worked for a long enough period of time it will give the seitan a spongy texture - not what we are striving for here!

For the dough 
Ingredients:

•  1/2 block firm tofu
•  1/2 cup soy milk
•  1 cup vital wheat gluten
•  1/4 cup chickpea flour
•  2 tbsp nutritional yeast
•  1 bouillon cube (I use this organic bio brand, a different brand would have different amounts of sodium so possibly would have to adjust amount of kosher salt to be added)
•  1 tsp kosher salt
•  1 tsp onion powder
•  1 tsp garlic powder

Method:

1. Use a food processor to blitz all ingredients together except soy milk until it is all evenly mixed together. Slowly drizzle in soy milk with motor running, blitz until a dough forms.
2. Remove dough and on your work surface, start kneading it for about 10 - 15 minutes. 
3. I found it easier to work with after giving it a 10 minute rest. I even take my rolling pin out and whack it down a few times. Just work it as much as possible! This is what will give it the texture we are looking for. If it's not worked enough the end result will be spongy. 
4. Now in a big pot bring veg stock to a boil, I just used one of those veg stock packets for this. I actually filled my wok up about half way with the stock and this worked well. Bring it to a simmer while you form your dough.
5. Divide dough into 6 pieces. I just pick a piece up and start pressing and working it into an oblong cutlet like shape. about 1/2 inch thick. 
6. When they are all shaped put them into a large pot of simmering water and cover with a lid (they will expand A LOT) Don't let it come to a boil
7. Simmer for about 45 minutes. I flip mine over a few times during the process. You can tell when they are finished because they will feel firm to the touch. 
8. Remove and cool on a wire rack so that they can dry a bit. 

Make The Nuggets or Fingers

For portioning into Nuggets/Fingers:

• Rip your seitan into chunks. Mine were all random sizes and made about 40 pieces

OR

• Slice each seitan filet into about 5 long strips. There are 6 filets so you will get at least 30 fingers depending how thin/thick you slice them. 

Breading:

Panko Crumb
(Dry Mix)
In a bowl, mix together the following ingredients:

•  1 cup panko crumbs
•  1 cup AP flour
•  2 tbsp or smoked paprika
•  1 tbsp oregano
•  2 tsp kosher salt
•  1 tsp chili powder
•  1/2 tsp celery salt
•  1/2 tsp garlic powder
•  1/2 tsp mustard powder
•  1/2 tsp allspice
•  1 tbsp sugar

(Wet Mix)
whisk together until no lumps remain (it will be quite thick)

•  1 cup chickpea flour
•  1 cup unsweetened soy milk

** You want the wet mixture to be thick enough that it sticks to the seitan strips, if too thin it just runs off the strips and there is nothing for the breading to stick to. 
  

​Bread the Nuggets/Fingers

• To bread the nuggets use 2 forks and dip each piece into the wet mixture and then into the panko breading. Place on a sheet pan until you're ready to fry them.
• To freeze place nuggets on a flat surface first such as a small sheet pan or on a plate pop them in the freezer, once frozen transfer to a container or freezer bag. 
• To Fry the nuggets you'll want to heat your oil to 350F. Simply fry them until golden brown and crispy. Dip them in your favourite condiments, eat them on top of a salad or slice and tuck them in a wrap or a sandwich! 

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