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plate of vegan nuggets next to dipping sauce

Vegan Seitan Chicken Nuggets

This meatless chicken nuggets recipe is a great alternative to meat or tofu. I've added some shortcuts below to cut time, but also included the homemade steps.
Course dinner, Lunch
Cuisine American
Keyword vegan, vegan chicken nuggets
Prep Time 1 hour
Cook Time 30 minutes
Servings 2


For the Vegan Meat

  • 4.5 cups Flour
  • 1.5 cups Water
  • ¼ cup Cooking Oil
  • ¼ cup Vegetable Stock

For the Seasoning Mix

  • 1-2 tsp Salt to taste
  • 2 tsp Black Pepper
  • 2 tbs Garlic Powder
  • 2 tsp Thyme
  • 2 tsp Paprika
  • ½ tsp Cayenne Pepper Optional

For the Breading

  • ¾ cup Flour
  • 1 ½ tbs Seasoning Mix
  • 1 cup Almond Butter Milk 1 cup Almond Milk + 2 tbs Vinegar, combined
  • 2 tsp Corn Starch


  • Start by mixing together 4.5 cups flour and 1.5 cups water until a dough forms. Continue to knead for 4-5 minutes or until dough becomes smooth. If dough seems a bit too dry add little additions of water until it is malleable.
  • Rest in a bowl, cover with a damp dish towel for 50 minutes in a warm area.
  • When the dough has proofed a bit, rinse under running water until the dough has released all of its starch. The water will start off milky and gradually become clear. When dough has been washed of its starch, set aside and gently pat dry.
  • Mix the seasonings together and sprinkle 1 ½ tbs of the mix onto the dough. Work in until the seasoning is evenly distributed.
  • Tear into small nugget shapes and pan sear of medium-high heat for approximately 60 seconds.
  • Pour vegetable broth into the pan and cover to steam for 3-5 minutes depending on size of nuggets. Dough will be firm. When done set aside to cool.
  • Stir together the almond butter milk and the cornstarch into one bowl. In another small bowl mix together ¾ cup flour and 1 ½ tbs of the seasoning mix.
  • First dip the nuggets into the almond butter milk wet batter then into the dry batter until all nuggets are coated.
  • Pan fry in cooking oil, over high heat, for 2-3 minutes on each side. Let cool and enjoy with your favorite condiment.


If you want to skip the proofing and rinsing portion, use gluten flour.