Buffalo Chickpea Seitan Nuggets


If you’re anything like me, you’ll agree that hot sauce and vegan ranch make all things amazing. While these chickpea nuggets would taste killer tossed in BBQ or teriyaki, buffalo is the way to go with these IMO. I love my fair share of pre-made vegan nuggets, but there is something so satisfying about creating my own.

So listen – these nuggies are a bit more time- and labor-involved than my usual recipes, but they are so worth it! Save them for a weekend or day off, but whatever you do, make them! The Baby Yoda in you will thank you.

Serves: 3-5

Time Commitment: 1 hour


  • 1 can chickpeas, drained and rinsed
  • 1/4 cup vegetable or vegan chicken broth (if making from bouillon, double the seasoning)
  • 1/2 cup vital wheat gluten
  • 2 tsp garlic powder (1 for nuggets, 1 for coating)
  • 1 tsp thyme or Italian seasoning
  • 1 Tablespoon poultry seasoning
  • 1 tsp salt and pepper
  • 1 dash of soy sauce
  • 1/2 cup corn starch
  • Vegetable oil (amount depends on size of pan – aim for about 1 inch of oil)
  • Hot sauce (enough to coat nuggets)
  • Vegan ranch for dipping


  • Food processor
  • Steamer tray and large pot
  • Deep frying pan


  1. Combine chickpeas, broth, vital wheat gluten, garlic powder, thyme, poultry seasoning, salt, pepper, and soy sauce in a food process. Process 1-2 minutes. At this point you should be able to form your dough into a ball. You will be tempted to add more broth, but I really don’t advise adding more than an additional Tablespoon.
  2. Kneed dough for 2-3 minutes (lightly olive oil-ed hands help). Form into a ball and refrigerate for 20 minutes.
  3. Meanwhile, bring water in steamer pot to a boil.
  4. Remove dough from fridge and break into 15 pieces. Form into small nuggets.
  5. Once water is boiling, add nuggets to steamer tray. Steam for 30 minutes.
  6. Remove from steamer and allow to cool, about 10 minutes.
  7. While nuggets are cooling, heat vegetable oil over medium-high heat.
  8. Combine corn starch with additional tsp of garlic powder in separate bowl.
  9. Lightly coat each nugget in corn starch mixture.
  10. Gently drop one nugget into the oil, if bubbles emerge and the nugget begins to fry, you’re ready! If not, you may need to turn the heat up a bit higher and wait another minute or two.
  11. Only add a few nuggets to the pan at a time. You don’t want to crowd the pan.
  12. Fry for about 6 minutes (flip after half way if oil doesn’t fully cover nuggets).
  13. Once finished, transfer to paper towel covered plate to absorb excess oil.
  14. Allow to cool for at least 5 minutes.
  15. Toss in sauce of choice and serve!

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