From here. This is a great base seitan recipe–makes around 2 dozen walnut-size seitan nuggets and a few cups of very savory onion broth. This recipe goes on to bread and fry the nuggets.

• 1 cup vital wheat gluten
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp poultry seasoning¹⁾
• 3/4 cup veggie broth
• 1/4 cup tahini²⁾
• 3-4 cups addtl veggie broth for cooking
• 1 onion chopped coarsely

Breading if you're frying:

• 3 eggs or egg replacer
• 2/3 cup flour
• 1/3 cup panko
• 2 tsp salt
• 1 tsp onion powder
• 1/4 tsp pepper
• 1 tsp garlic powder

Seitan:

1. Combine the dry ingredients (VWG, nooch, onion powder, salt, poultry seasoning).
2. Combine the 3/4 cup broth and tahini until smooth. Mix in the dry ingredients. It's a sticky mess.
3. Knead to develop some elasticity. Use more VWG if it's too sticky but don't dry it out.
4. Make small nuggets, they'll double in size. Roll into balls and flatten slightly. Put them in a 13×9 with the onion and cooking broth then cover the pan with foil.
5. Bake at 350 for about an hour. Check at 45 minutes if they want to be flipped.

Frying

1. Make wet and dry dipping stations from the egg (replacer) and all the dry ingredients.
2. Dredge each nugget in dry, then wet, then dry again to coat.
3. (Freeze in a single layer for half an hour and repeat for more coating.)
4. Deep fry in 375F oil for 10-12 minutes.

originally submitted by jes_p on May 13, 2020