Vegan Sriracha Buffalo Seitan Nuggets

Vegan Sriracha Buffalo Seitan Nuggets

So yesterday I made a similar sandwich that helped me replace my old chicken sandwich to this cruelty free version and it was so so good! Especially with the sriracha mayo! Yum. Anyways that lead me to make these little chickNUN nuggets! They’re a similar breading to that of Chick-Fil-A only these bad boys don’t give me that guilty conscience. This is another cruelty-free option.

Let me start out by saying my Hubbz LOVED these! Even without the sriracha Buffalo Sauce he was stealing 2 or 3 at a time. The Buffalo Sauce just made them that much more fire! The Sauce definitely softens them up but they just melt in your mouth and damn you can’t stop at just one or five! Try them and see what you think!


For your ChickNUN Dry Ingredients:

In your first mixing bowl you’ll want to start with your dry ingredients. Add your vital wheat gluten flour, onion powder, garlic powder, ChickNUN seasonings* and the sea salt. Mix well to combine.

Prepare your ChickNUN Seasonings*

In a small dish add 1 teaspoon Dried Thyme, 1 teaspoon Garlic Powder, ½ teaspoon Paprika, ½ teaspoon Nutmeg, ½ teaspoon Ginger and mix all together until fully combined.

For your ChickNUN Wet Ingredients:

In a large measuring cup, add in the wet ingredients. Add the 3 tablespoons of tahini to the measuring cup first. Then add in the vegetable stock until it’s 1.25 full. Mix together.

Creating the ChickNUN Dough:

Next, add the wet ingredients to the dry ingredients and fold to combine.

Then using your hands knead the dough about 2-3 minutes until it’s uniformed and the flour is blended in.

Tear pieces from the dough and form into nugget shapes.

TIP: They double in size so keep them small.

Next to a deep pot, add your dough pieces and cover them with either vegetable stock or water. Bring to a boil then reduce the heat and let it simmer for an hour.

Remove it from the liquid. Blot the patty with a paper towel to remove any excess moisture. Set it aside to cool.

Breading your ChickNUN Nuggets:

Prepare your vegan egg. Using 2 tablespoons ground flaxseed with 5 tablespoons of spring water. Mix and let it thicken up; about 5 minutes. If needed you can always add a little more water to thin out your flax “egg”. It’s easier when it’s less thick.

Now prepare your flour for breading. In a shallow dish add your all-purpose flour, powdered sugar, cornstarch, garlic and onion powders and sea salt for breading. Whisk all together so its combined thoroughly throughout.

Next, coat the nuggets dough in the all-purpose flour. Then, dredge in the flax “egg”. Let any excess fall off before placing back into the flour. Finally, return it back to the flour. Be sure to cover and coat all sides.

Frying your ChickNUN Nuggets:

Finally, add oil to a deep pot on medium-high heat. Add the coated ChickNUN nuggets to the oil and let it fry equally on all sides.

Remove from the oil and let it cool on a paper towel or parchment paper to absorb the excess oil.

Preparing your Sriracha Buffalo Sauce:

In a small microwave safe bowl add your vegan butter. Microwave in 30 second intervals until melted. Then add in the Sriracha and mix well to combine.

Serving your ChickNUN Nuggets:

Toss the breaded nuggets in buffalo sauce or any desired sauce and serve immediately.

Enjoy!

Print Recipe
Vegan Sriracha Buffalo Seitan Nuggets
A healthier vegan option for a “chicken” substitute that will remind you of those “chickfila” animal nuggets only without the guilt keeping them cruelty-free!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
For the Dry ChickNUN Nuggets:
For the Wet ChickNUN Nuggets:
For the Flax “Egg”
For the Breading:
For the Sriracha Buffaloes Sauce:
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings
Ingredients
For the Dry ChickNUN Nuggets:
For the Wet ChickNUN Nuggets:
For the Flax “Egg”
For the Breading:
For the Sriracha Buffaloes Sauce:
Instructions
For your ChickNUN Dry Ingredients:
  1. In your first mixing bowl you’ll want to start with your dry ingredients. Add your vital wheat gluten flour, onion powder, garlic powder, ChickNUN seasonings* and the sea salt. Mix well to combine. 

Prepare your ChickNUN Seasonings*
  1. In a small dish add 1 teaspoon Dried Thyme, 1 teaspoon Garlic Powder, ½ teaspoon Paprika, ½ teaspoon Nutmeg, ½ teaspoon Ginger and mix all together until fully combined. 

For your ChickNUN Wet Ingredients:
  1. In a large measuring cup, add in the wet ingredients. Add the 3 tablespoons of tahini to the measuring cup first. Then add in the vegetable stock until it’s 1¼ cups full. Mix together.
Creating the ChickNUN Dough:
  1. Next, add the wet ingredients to the dry ingredients and fold to combine. 

  2. Then using your hands knead the dough about 2-3 minutes until it’s uniformed and the flour is blended in.
  3. Tear pieces from the dough and form into nugget shapes. TIP: They double in size so keep them small.
  4. Next to a deep pot, add your dough pieces and cover them with either vegetable stock or water. Bring to a boil then reduce the heat and let it simmer for an hour.
  5. Remove it from the liquid. Blot the patty with a paper towel to remove any excess moisture. Set it aside to cool. 

Breading your ChickNUN Nuggets:
  1. Prepare your vegan egg. Using 2 tablespoons ground flaxseed with 5 tablespoons of spring water. Mix and let it thicken up; about 5 minutes. If needed you can always add a little more water to thin out your flax “egg”. It’s easier when it’s less thick.
  2. Now prepare your flour for breading. In a shallow dish add your all-purpose flour, powdered sugar, cornstarch, garlic and onion powders and sea salt for breading. Whisk all together so its combined thoroughly throughout.
  3. Next, coat the nuggets dough in the all-purpose flour mixture. Then, dredge in the flax “egg”. Let any excess fall off before placing back into the flour. Finally, return it back to the flour. Be sure to cover and coat all sides.
Frying your ChickNUN Nuggets:
  1. Finally, add oil to a deep pot on medium-high heat. Add the coated ChickNUN nuggets to the oil and let it fry equally on all sides.
  2. Remove from the oil and let it cool on a paper towel or parchment paper to absorb the excess oil.
Preparing Sriracha Buffalo Sauce:
  1. In a small microwave safe bowl add your vegan butter. Microwave in 30 second intervals until melted.
  2. Then add in the Sriracha and mix well to combine.
Serving your ChickNUN Nuggets:
  1. Toss the breaded nuggets in buffalo sauce or any desired sauce and serve immediately. Enjoy! 

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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