These vegan nuggets use steamed seitan, seasoned panko, and a sweet BBQ dipping sauce. They make about 30 pieces and can be fried or air fried for lunch, dinner, or sharing.
Ingredients
SWEET BBQ DIPPING SAUCE
- ½ cup vegan mayo soy-free if needed
- ¼ cup Dijon mustard
- ¼ cup vegan BBQ sauce
- 2 tbsp maple syrup or agave
FLOUR COATING
- ½ cup all-purpose flour
- ½ cup water
- ¼ tsp salt
PANKO COATING
- ½ cup all-purpose flour
- ½ cup vegan panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
FRIED SEITAN
- Canola oil
- 1 batch Steamed Seitan chopped into about 30 bite-sized pieces (soy-free if needed)
Instructions
- Prepare the dipping sauce: In a small bowl, combine the mayo, mustard, BBQ sauce and maple syrup. Mix well and refrigerate until serving.
- Prepare the flour coating and panko coating: In a small bowl, whisk together the ingredients for the flour mixture. In a separate small bowl, mix together the panko coating ingredients.
- Coat and fry the seitan: Pour 2 inches (5 cm) of canola oil into a deep saucepan or pot, or use a deep fryer according to the manufacturer's instructions, and bring the oil to 350°F (180°C). For each piece of seitan, dip into the flour coating, allowing excess to drip off, then coat with the panko coating. Place in the hot oil, working in batches, if necessary. Fry for about 6 minutes, or until crispy, flipping halfway through. Remove from the oil and place on a large, paper towel–lined plate to absorb any excess oil. Serve warm with the sweet BBQ dipping sauce.
You can air fry these! Evenly place the seitan pieces in your air fryer (without touching). Spray with canola oil and air fry at 370 to 380°F (187 to 193°C) for10 to 14 minutes (timing can vary based on your air fryer), flipping and spraying with more canola oil halfway through.