Southern Fried Chickenless Nuggets

Seitan:
Dry Ingredients:
1 cup Vital Wheat Gluten
3 heaped tbsp chickpea flour
2 tbsp nutritional yeast
2 tsp garlic powder
1 tsp onion powder
1 tsp dried sage
Lots of fresh ground black pepper

Wet Ingredients:
¾ to 1 cup cold vegetable stock
1 tbsp olive oil
1 tbsp soy sauce

Coating:
1 cup whole wheat flour
2 tbsp corn flour
2 tsp salt
1 tsp fresh ground black pepper
1 tsp smoked paprika
1 tsp chilli powder

Mix the dry seitan ingredients in a large bowl then add the oil, soy sauce, and ½ cup of the veg stock. Mix well adding more stock as needed (this will vary from batch to batch) until you have a stretchy, moist lump of seitan dough. Knead for a minute then cut/rip into pieces half the size of how big you want the final product to be.
Boil a large pan of water/veg stock with a tbsp of soy sauce then turn down to a very gentle simmer (the surface of the water should barely be moving). Drop the seitan pieces into the water and partially cover. Leave to cook for 45 minutes then turn off the heat and leave for another 15 minutes.
Mix the coating ingredients in another large bowl.
Drain the seitan and leave to cool in a sieve until you are able to handle it without burning yourself (don’t allow to cool completely though) then toss them in the coating mixture. Give a good mix to ensure every piece is fully coated and leave to stand for 10 minutes.
Heat a deep pan of oil until a piece of bread dropped in turns brown in 10-15 seconds then fry the seitan, in batches, until golden brown and crispy. Drain on a wire rack.

This recipe has been entered into the Virtual Vegan LINKY Potluck