Seitan Nuggets

Mix the dough

1. Add the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper and salt to a large bowl
2. Stir to combine
3. Pour in the vegetable stock, soy sauce and olive oil
4. Mix until a shaggy dough forms

Knead briefly

1. Turn out onto a clean surface and knead for 60–90 seconds until smooth and elastic
2. Do not over knead

Rest

1. Return to the bowl, cover and rest for 10 minutes to relax the gluten

Shape

1. Tear into rough bite sized chunks rather than cutting to create more texture and crisp edges

Simmer

1. Heat a pot of lightly salted water to a boil
2. Add in the seitan and allow to simmer very gently for 35 minutes until set, stirring occasionally
3. Drain and allow to cool completely

Dredge

1. Mix the plain flour, cornflour, smoked paprika, garlic powder, salt and baking powder in a bowl
2. Dip each piece of seitan into plant milk or beaten egg
3. Then coat in the flour mixture, pressing to coat well
4. Dust off any excess flour

Cook

1. Fry in oil at 180°C until deeply golden and crisp
2. Alternatively bake at 220°C with a drizzle or spray of oil for 18–22 minutes, turning halfway