Seitan Chicken Nuggets Food

SEITAN CHICKEN NUGGETS

Steps:

• Before you make the dough, start a large pot of broth (about 12 cups) on the stove, at medium heat. Throw a lid on there so it heats faster.
• Blend the beans, spices, and about 3/4 cup of the vegan chicken broth in the food processor or blender until it is smooth. Then add vital wheat gluten and blend again briefly, until most of it has been incorporated. It may still be a little powdery but that's OK. Add it to a large bowl and press everything together with your hands. You may want to add a tablespoon of water or two if it looks a bit dry. DO NOT OVERKNEAD. Seriously, just try to form the dough. At this point you can do whatever you'd like, shape-wise. Make vegan chicken strips or patties using the seitan. Now tear off 1/2 to a full tablespoon sized chunks. I found it easier to cut the chunks using kitchen shears. Then briefly press each one so they're about a 1/2 inch thick nugget shape. They don't all have to be perfectly the same size. Place the nuggets on a plate until they are all done -- we want to add them all together so they cook evenly.
• Add the nuggets one by one into the pot. All of mine fit into 12 cups of simmering liquid. They will puff up and rise to the top but that's OK. I like to use a ladle with holes or gaps, often called a skimmer or slotted spoon. This keeps the liquid from splashing and hurting your skin. You could also use tongs. You want to go in a circle around the pot, the nuggets are evenly spread out. They should not stick together. Once you've added all the nuggets to the pot, put the lid on, slightly ajar, and simmer at that heat for 30 minutes. If you are baking your nuggets, I would recommend preheating your oven to 425 degrees Fahrenheit (218 degrees Celsius) about halfway through the simmering time so you are ready to bake them. If you are making these nuggets to freeze them, let them cool and then freeze in an airtight freezer safe container (do not bake or air fry first. They will turn out OK when reheating, but a little tougher. Definitely recommend freezing right after the simmering process.)
• Lay out your nuggets in a single layer on a lined baking sheet. I like to use silicone baking mats instead of parchment paper because I feel it makes food more crispy. It's also more cost effective and less wasteful! I recommend not letting your nuggets touch on the baking sheet. They're not going to stick if they do touch, but it allows the heat to reach the sides of the nuggets better. Bake for about 25-35 minutes, depending on how crispy you like your nuggets. Remove when cooked to your preference, serve up, and enjoy!
• Place the nuggets in a single layer in an air fryer. You may need to do 2 or 3 batches depending on the size of your air fryer (or if you have multiple racks). Air fry at 400 degrees Fahrenheit (205 degrees Celsius) for about 12-17 minutes, again depending on how crispy you like your nuggets. We liked ours at 15 minutes the best. You don't NEED to flip them halfway through. We found there wasn't an enormous difference either way Flipping it halfway through is recommended if you care about the nuggets browning on both sides.
• Refrigerate leftovers in an airtight container up to 5 days. Reheat in the oven or you can use the microwave with a damp paper towel over them.
• To best preserve texture and flavor, freeze these nuggets (in an airtight container for up to 3 months) BEFORE air frying or baking them. They might take up a little more space, but they'll be softer when you reheat. When you reheat, bake or air fry at 400 degrees F (or 205 degrees C) for 5-10 minutes, or in the microwave place a damp paper towel over them and microwave for a 1-3 minutes.

BASIC SEITAN - CHICKEN FLAVOR

Steps:

• In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead dough anywhere from 1 to 5 minutes.
• Cut into you desired shapes and sizes.
• In a medium sauce plan, bring all of the broth ingredient to a boil.
• Add prepared seitan into broth.
• Reduce heat and cover with lid.
• Let simmer for 50-60 minutes stirring every 10 minutes, until MOST but not all of the broth has reduced completely, this can take anywhere from 30 to 60 minutes.
• Use chicken flavored seitan immediately in your dish of choice or store in the refrigerator for up to 6 days, or the freezer for up to 6 months. If you use the seitan imemdiately after simmering, it will seem quite soft and tender. If you allow it to cool and then use it in a dish, it will have a bit more texture to it.

SEITAN CHICKEN

Steps:

• In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and seafood seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.