10/10/2019 Kid-Friendly Vegan Chicken Nuggets (Soy-free w/ Baked Option)

Kid-Friendly Vegan Chicken Nuggets

★ ★ ★ ★ ★ 5 from 2 reviews
Author: Jasmine @ Sweet Simple Vegan Prep Time: 40 minutes
Cook Time: 1 hour 5 minutes Total Time: 1 hour 45 minutes Yield: 40 nuggets or 8 servings
Category: Kids, Snack Cuisine: Vegan

Ingredients 1/8 teaspoon black pepper

SEITAN CHICKEN
1/2 cup cooked white beans, drained and rinsed
8 cups vegan chicken broth
1 tablespoon dijon mustard
1/2 cup water
1/2 medium onion, peeled and roughly chopped
2 garlic cloves, roughly chopped
1 bay leaf
2 cups vital wheat gluten
3 tablespoons nutritional yeast
2 tablespoons garbanzo bean our
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/4 teaspoon salt
Instructions
1 In a medium bowl, add the white beans. Mash the
beans with a fork or a potato masher until broken
down. Make sure that all of the beans are broken down
but also that the mixture is not too smooth as the
beans will help add texture to the nuggets. Add in 1 cup
vegan chicken broth along with 1/2 cup water and 1
tablespoon dijon mustard. Mix together until uniform
and set aside.
2 In a large pot, add the remaining 7 cups of vegan
chicken broth along with the chopped onion, garlic
cloves, and bay leaf. Bring to a boil.
3 While the broth mixture comes to a boil, continue
preparing the nuggets. In a large bowl, add the vital
wheat gluten, nutritional yeast, garbanzo bean our,
garlic powder, onion powder, poultry seasoning, salt, 9
and black pepper. Whisk together until uniform, and
then pour in the bean mixture. Using a wooden spoon
or spatula, combine until a dough-like consistency is
reached. Switch to using your hands to knead the
dough until it becomes soft and stretchy.
4 Separate the dough into 40 chicken nugget pieces. You
can weigh out the pieces to be sure they are even, but
we just eyeballed it. Flatten each piece and stretch
them out a bit (refer to video) until each piece is about 11
2″ x 1.5 ” x 1/2 “.
5 Once the broth has come to a boil, drop in the nugget
pieces and mix through with a spoon to evenly disperse
the onions and garlic. Low the heat to a simmer and
allow the seitan pieces to simmer for 45 minutes. Mix
occasionally to be sure the top does not dry out.
VEGAN BUTTERMILK
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
COATING
1 cup all-purpose our
1 cup panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/8 teaspoon black pepper
FOR FRYING
Canola oil (or oil of choice)
Wire rack over a baking sheet or a few paper towel-
lined plates
6 As that cooks, grab two small mixing bowls. In the rst,
add in the almond milk and vinegar for the vegan
buttermilk and whisk together until uniform. Allow for
this to set for 15 minutes to allow the almond milk to
curdle into “buttermilk”. In the second bowl, mix
together the all-purpose our, panko breadcrumbs,
onion powder, garlic powder, salt, and black pepper.
Whisk together until uniform and set both aside.
7 Once the seitan has nished boiling, strain the broth
and discard of the onion, garlic, and bay leaf. Allow the
seitan to cool until easy to handle.
8 In a large pot, add canola oil (or oil of choice) until it is 2
inches deep. Heat over medium heat. You will know
that the oil is ready when a pinch of our dropped into
the oil foams instantly.
It is time to batter the chicken! These are going to be
double battered, which means that you will dip the
seitan into the “buttermilk” and shake off any excess,
and then mix it around in the dry mixture, then dunk it
back into the milk, and lastly back into the dry.*
10 Add as many nuggets that t without overcrowding
the pan and fry until golden brown, ipping halfway
through. This should take about 4 minutes on each
side.
Use a strainer to remove the nuggets and place them
on a wire rack or a paper towel-lined plate to drain
excess oil and cool down. Continue until you have fried
all of the nuggets.
12 Allow the nuggets to cool and then add a sprinkle of
salt over them if desired. Enjoy!

Notes

https://sweetsimplevegan.com/2018/09/vegan-chicken-nuggets/print/20142/ 1/2
10/10/2019 Kid-Friendly Vegan Chicken Nuggets (Soy-free w/ Baked Option)
i Original recipe from Brian Patton of The Sexy Vegan.
i If you do not want to deep fry, you can pan fry the nuggets as well. Just note that you may need to add
more oil overtime.
i You can bake these chicken nuggets as well! Lay them on an oiled baking sheet after breading and bake
at 400F for 15-20 minutes, or until nice and crispy.
i You can make these ahead of time and freeze them in an airtight freezer-safe container until serving.
After cooking the nuggets, cool them completely. Warm them through in an oven at 400F for 10-15
minutes, or until crispy.
i To make the breading as seamless as possible, we like to wipe our hands with a wet towel/rinse our hands
clean between each nugget. This prevents batter build up on our ngers and will help you get a more
even coat on the nuggets!
i Try to fry your nuggets soon after breading to prevent them from getting gummy.

Keywords: Vegan, Chicken, Nuggets, Kids, School, Lunch, Entree, Snack, Seitan, Chikn

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