These Instant Pot Chickpea Seitan Nuggets are super versatile, can be used as a meat replacement in SO MANY recipes, can be eaten on their own, or simply served with gravy for Thanksgiving! The best part? This recipe requires only a few simple ingredients, is ready in under one hour, and is made all in your Instant Pot!
Tara’s Tips For Perfect Instant Pot Chickpea Seitan Nuggets
- Flour
- I chose to use chickpea flour in this recipe, feel free to substitute all purpose or whole wheat flour.
- Liquid Aminos
- I shy away from using traditional soy sauce and replace it with liquid aminos. Same flavor/salt but increased nutritional profile. It is readily available in grocery stores (I use Bragg’s). Use soy sauce if you like, or if that is all you have!
- Shape Into Nuggets Or A Loaf
- Shaping this seitan into nuggets helps it to maintain its moisture and flavor. We also enjoy having bite-size pieces that can just be dunked into mashed potatoes and gravy on Thanksgiving. However, you could leave this in a loaf shape. After kneading, simply shape into a loaf/roast shape, place the loaf in your Instant Pot on the steaming ring/basket that came with your Instant Pot. The other change you will need to make is instead of setting the timer for 16 minutes, you will need to set it to 25 minutes. The rest of the instructions are exactly the same.
- Kneading
- Do not over knead this seitan! It will be rubbery! Gross, don’t do that. Stop kneading when your seitan is moist and slightly elastic. You want just enough kneading to well combine the ingredients.
- Want To Use Your Oven Instead?
- Another option is to make my other seitan recipe which is equally as awesome + cooked in the oven: Thanksgiving Seitan Roast.
How To Turn Instant Pot Chickpea Seitan Nuggets Into A Thanksgiving Meal
I am ALL ABOUT making the plant-based eaters comfortable on Thanksgiving. MVF is always super uncomfortable on Thanksgiving. We shy away from events because we don’t want to be a burden on people nor do we want the accidental turkey juice in our innocent mashed potatoes. The meat spoon tends to contaminate so many things in a traditional Thanksgiving kitchen. Therefore, I am always on a quest to create recipes that are super easy for a non-meat-eater to bring with them or for a meat eater to easily prepare for their vegetarian friends.
It’s super easy to turn this into a meal. This recipe makes 4 servings (or 3 if you are extra hungry!). So, make a double batch if that is the case. First, you can pair this with the best Oil Free Vegan Gravy. Second, make some Easy Instant Pot Mashed Potatoes or Vegan Stuffing Balls. Third, add veggies. Options include Oven Roasted Asparagus, Asparagus Salad with Lemon Garlic Dressing, Sautéed Frozen Spinach, Oil-Free Balsamic Roasted Brussels Sprouts, Sun-Dried Tomato Brussels Sprouts, or Thanksgiving Salad With Pumpkin Vinaigrette. The finishing touch is a batch of Vegan Corn Bread Muffins. Don’t forget dessert! Vegan Pumpkin Oatmeal Cookies, Healthy Pumpkin Cookies, or Eggless Almond Butter Blondies.
Instant Pot Chickpea Seitan Nuggets
These Instant Pot Chickpea Seitan Nuggets are perfect for a meatless Thanksgiving or in your favorite recipe! Healthy + plant-based!
Ingredients
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour (can sub all purpose flour)
- 1 tbsp nutritional yeast
- 2 tsp ground sage
- 1 tbsp onion powder
- 1/4 tsp black pepper
- 3 tbsp liquid aminos or soy sauce
- 1/2 cup water
Directions
- Step 1 Mix all dry ingredients in one bowl, slowly stir in the water and liquid aminos (or soy sauce), gently mix until fully combined using a spoon and then your hands as needed.
- Step 2 Next, knead the mixture for 1 minutes or until smooth and well combined, until moist but not elastic. Do not over-knead or your seitan will be rubbery.
- Step 3 Transfer to a cutting board. Cut into bite-size nuggets as equal in size as possible.
- Step 4 Place one cup of hot water in your Instant Pot. Place your seitan nuggets in the bottom of your Instant Pot. Do not pile them on top of each other, slight overlapping is ok, they will expand.
- Step 5 Carefully close the lid, turn the valve to ‘seal’. Press manual and adjust the pressure cook time to 16 minutes. Once the 16 minutes is up, allow the pressure to release for 15 minutes. Then, release any remaining steam.
- Step 6 Remove the cover, carefully remove your seitan nuggets from the water. Discard any remaining water.
- Step 7 Serve with gravy or in your favorite dish. Freeze any leftovers for up to 6 months or refrigerate for 7 days in an airtight glass container.
❤Did you make these Instant Pot Chickpea Seitan Nuggets? Love them? Leave a rating + a comment below!
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