It doesn?t get much more nostalgic than chicken fingers and these vegan seitan pan fried chicken fingers are my go-to and favourite recipe!

Seitan ?Chicken?:
1 cup vital wheat gluten
1 tbsp nutritional yeast (optional)
1 tbsp chickpea flour (optional)
4 cups vegan chicken broth, divided

Vegan Buttermilk:
1/2 cup soy milk
1 tbsp lemon juice

Flour Breading:
1/2 cup flour
1/2 tsp EACH of salt, pepper, garlic powder, paprika, oregano

Directions:

1. Whisk together seitan dry ingredients until combined. Add 1 cup of vegan chicken broth and stir until it forms a dough ball. Knead a few times with your hands until dough has no dry spots.
2. Add remaining 3 cups broth to instant pot. Rip off chunks of seitan and form flat ?chicken finger? shapes with your hands ? it will expand as it cooks ? and add to pot. Cook on ?manual? for 15 minutes. Once it is done, manually release steam. 3. In a shallow bowl, combine buttermilk ingredients. In separate shallow bowl, whisk together flour breading ingredients.
4. Heat a pot or deep pan with a few inches of frying oil.
5. Dip a piece of seitan in the buttermilk, then flour, then back in the buttermilk, and back in the flour. Then transfer carefully to the hot oil and fry a few minutes per side, until golden.
6. Remove from oil and place on a cooling rack to drain excess. Repeat with all seitan. Enjoy!

#vegan #seitan

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