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vegan chicken nuggets

Seitan Chicken Nuggets

Keri Bevan
These seitan chicken nuggets are crispy and crunchy on the outside and tender and juicy on the inside. Serve them up with a vegan chipotle mayo dipping sauce for a meal that kids and adults alike will enjoy!
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course dinner
Cuisine American
Servings 6 servings
Calories 529 kcal


Seitan Chicken Nuggets

  • 2 cups vital wheat gluten
  • 1 can chickpeas
  • ¼ cup nutritional yeast
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ¼ cup vegetable broth
  • 1 tablespoon olive oil

Batter for Vegan Chicken Nuggets

  • 1 cup soy milk *or any plant based milk
  • 1 teaspoon apple cider vinegar *or lemon juice
  • cup all purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • cups bread crumbs

Chipotle Dipping Sauce

  • ½ cup vegan mayonnaise
  • tablespoons chipotle sauce


  • Combine the soy milk and apple cider vinegar for the batter in a small bowl, and set aside.
  • Put a large pot of water on to boil.

Make The Seitan Nuggets

  • Combine the vital wheat gluten, chickpeas, nutritional yeast, garlic powder, onion powder, smoked paprika and vegetable broth in the bowl of a food processor. Pulse until the mixture forms a dough.
  • Knead the dough for a few minutes. Roll it into a log and cut off ½ inch pieces. Flatten them out with your hand, and set aside until all the nuggets are made.
  • Preheat the oven to 425° F (220° C). Line a baking tray with parchment paper.
  • Drop the nuggets into the boiling water and boil for 15 minutes. Be sure to drop them all in the water at the same time so that they cook evenly. Remove them from the water with a slotted spoon and transfer to a clean plate.
  • Prepare your dredging station. Combine the flour, garlic powder, onion powder, smoked paprika and vegan buttermilk in a large bowl. If the batter is too thick, add a bit more milk. Put your breadcrumbs in a separate shallow bowl.
  • Dredge the seitan nuggets in the batter, followed by the breadcrumbs. Lay them out evenly on the baking tray, brush with olive oil and bake for 25-30 minutes, turning one half way through.
  • Mix the vegan mayo and chipotle sauce together. Serve the nuggets hot out of the oven with the chipotle sauce.


Calories: 529kcalCarbohydrates: 51gProtein: 39gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 425mgPotassium: 260mgFiber: 4gSugar: 3gVitamin A: 691IUVitamin C: 3mgCalcium: 171mgIron: 5mg
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