Cajun Seitan Bites

When I first went Vegan I said I needed to know how to make the ultimate childish comfort food….. Chicken nuggets. I first discovered Fry’s nuggets, then Quorn started to bring out more Vegan options like their nuggets and spicy ‘chicken’ burgers. However, as I’ve said before I always like to try and make things at home if possible. This recipe has taken a few attempts to ensure the taste and texture is there without the end product drying out, but this recipe is finally here! You can make the Seitan in batches and freeze for a quick dinner, but be warned I’ve made two batches this evening and Accidentally eaten them both… 

Chicken Seitan 

Dry Ingredients 

  • 1 cup gluten flour 
  • 1 tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1/2tsp onion powder 
  • 2 tsp cajun seasoning, sage
  • 1 tsp garlic powder, paprika, thyme parsley 

Wet Ingredients 

  • 3/4 cup vegetable stock
  • Dash liquid smoke
  • Drop of hot sauce 
  • 2 tbsp BBQ sauce 
  • 1 tsp mixed herbs 

Stock ingredients 

  • 2 1/2 cups vegetable stock
  • 1 tbsp soy sauce, BBQ sauce, tomatoes Ketchup, mixed herbs
  • 1/2 tsp garlic powder, onion powder


  1. Mix the dry ingredients together in a large mixing bowl
  2. Mix the wet ingredients in a measuring jug
  3. Gradually pour the wet ingredients into the dry, stirring until a dough is formed,  you may not need all the wet ingredients. 
  4. Kneed the dough for 3-5 minutes, until you can see the strands of gluten when it’s stretched 
  5. Add all the stock ingredients to a small saucepan and bring to a simmer
  6. Roll the Seitan into small balls (they will double in size in the pan) and add to the stock
  7. Simmer for 30 – 45 minutes, until when cut the inside of the Seitan balls is a cooked dough texture 
  8. Take out to cool, can be left in the fridge overnight or frozen 

Batter Ingredients 

  • 1/2 cup breadcrumbs mixed with 2 tsp cajun spice mix
  • 1/4 cup plain flour mixed with 2/3 cup soy milk to form a batter 


  • Take each nugget and dip in the batter then breadcrumbs, place on a greased baking tray 
  • Bake for 20 mins at 180°C

Goes fantastically with my chipotle mayo, just try not to scoff it all at once! 


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