PRESSURE COOKER THAI NUGGETS

SERVES 4 PORTIONS

3⁄4 cup plus 3 tbsp vital wheat gluten

1⁄4 cup chickpea flour

1⁄2 tsp ground ginger

1⁄2 tsp salt

1⁄4 tsp garlic powder

1⁄4 tsp paprika

3⁄4 cup vegetable broth

2 tsp tamari, divided

4 tsp red curry paste, divided

1 1⁄2 cups vegetable broth, divided

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

In a large mixing bowl, combine the gluten, flour, ginger, salt, garlic powder, and paprika.

In a small bowl, combine 3/4 cup vegetable broth, 1 teaspoon tamari, and 2 teaspoon red curry paste. Combine the wet and dry ingredients in a mixing bowl.

Combine the ingredients and knead for 2 to 3 minutes, or until the dough is elastic. It's a very wet dough, but it's still quite elastic. It should be slightly stretchy and pull back while remaining pliable. Pinch off small pieces of seitan dough, about 1 to 1 1/2 inch in diameter. When cooked, they will swell up. Put everything in an electric pressure cooker.

Stir together 1 1/2 cup vegetable broth, 1 1/2 cup water, and 2 tsp red curry paste in a mixing bowl. Pour the mixture over the nuggets in the pressure cooker. Close the lid and make sure the top knob is turned to the sealing position. On the front of the pot, press the Manual button. Set the button to 4 (meaning 4 minutes). The pressure cooker will make a clicking sound and will begin to build pressure. Building pressure and cooking time will take about 15 minutes. Allow the nuggets to set in the pot. They will continue to cook as the pressure naturally releases. Don't rant.

Go ahead and vent after about an hour. It may have already cooled completely, but vent to ensure that all pressure has been released before opening the lid.

Remove the nuggets from the liquid and place them on a cooling rack to cool. You can eat them right away, add them to a recipe, or store them in the refrigerator overnight. They're even better the next day. You can also put them in the freezer.

STEAMED SEITAN SMOKY NUGGETS

SERVES 4 PORTIONS

3⁄4 cup vital wheat gluten

1⁄4 cup plus

2 tbsp chickpea flour

2 tsp garlic powder

2 tsp onion powder

1⁄2 cup vegetable broth

2 tbsp tomato sauce

1 tbsp tamari

1 tsp liquid smoke

1⁄2 tsp coconut oil

NUTRITIONAL VALUES

Calories: 68kcal
Fat: 1.2g (0.6g S.Fat)
Carbs: 7.2g
Protein: 7.2g
Sugar: 1.9g
Sodium: 393mg

METHOD

In a large mixing bowl, combine the gluten, flour, garlic, and onion powders.

In a small mixing bowl, combine the broth, tomato sauce, tamari, liquid smoke, and oil. Mix the liquid into the dry ingredients. Knead for 2 minutes, or until the dough is elastic. As you knead it, you'll notice it pull back into a rounder shape. This is a firm dough that will not expand while cooking.

In a saucepan, combine 5 cups of water. Bring the water to a boil. Place a steamer basket in the pan and reduce the heat to a low simmer.

Slice off irregular pieces with a pastry cutter. You can shape them into a ball as best you can or leave them chunky. You can also steam as a single log and cut into chunks after steaming and cooling.

Steam for 40 minutes.

Remove the seitan to cool and store in the refrigerator for up to 5 days or the freezer for up to 4 months.

NO CLUCK NUGGETS WITH MUSTARD CHIVE SAUCE

SERVES 10 NUGGETS

FOR THE NUGGETS

1⁄2 cup (120 ml) unsweetened plain vegan milk

1 tbsp (8 g) (0.28oz) cornstarch

3⁄4 cup (94 g) (3.3oz) all-purpose flour

1 1⁄2 tsp dried parsley

1 1⁄2 tsp onion powder

1 tsp garlic powder

1⁄4 tsp fine sea salt, plus a pinch

1⁄4 tsp ground white pepper, plus a pinch

10 Seitan nuggets (store bought)

High heat neutral-flavoured oil, for cooking

FOR THE SAUCE

1⁄4 cup (56 g) (2oz) vegan mayonnaise

1 tbsp (3 g) (0.11oz) minced fresh chives

2 tsp Dijon mustard

1 tsp white wine vinegar

Salt and pepper

NUTRITIONAL VALUES

Calories: 564kcal
Fat: 18.6g (2.1g S.Fat)
Carbs: 90.6g
Protein: 12.2g
Sugar: 47.4g
Sodium: 291mg

METHOD

To make the nuggets:
In a shallow bowl, whisk together the milk, cornstarch, and a pinch of salt and pepper. On a plate, combine the flour, parsley, onion powder, garlic powder, 1/4 tsp salt, and 1/4 tsp white pepper.

Preheat the oven to 350°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. Dip each nugget in the milk mixture, then in the flour mixture, coating it well with one "wet" and one "dry" hand. Continue with the remaining nuggets on the lined baking sheet. Refrigerate for at least 30 minutes and up to 8 hours.

To make the sauce:
In a small mixing bowl, combine the mayonnaise, chives, mustard, and vinegar. Season with salt and pepper to taste. The sauce can be prepared up to 24 hours ahead of time, covered and refrigerated.

Preheat the oven to 300°F (150°C, or gas mark 2) and set aside. In a large, heavy-bottomed skillet, spread a thin layer of oil. Cook on high heat.

Cook (in batches) the nuggets for 4 to 6 minutes, or until golden. If the nuggets are browning too quickly, reduce the heat to medium-high. Cook the second side for 4 to 6 minutes, or until golden. Keep warm in the oven while you cook the rest of the nuggets the same way. Serve immediately with the dipping sauce.

RECIPE NOTES

Reduce the flour mixture by half for super crispy nuggets. Use 1/2 cup (40 g) panko crumbs seasoned with salt and pepper for the second dipping.