Ingredients

The following ingredients have 4 Servings
  • 1 pound seitan, cut into nugget-size chunks
  • 1 cup non-dairy milk
  • 1 tablespoon corn starch
  • 1 cup cornmeal
  • 1 teaspoon Adobo seasoning (in Mexican section of supermarket)
  • 1 teaspoon lime zest
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • vegetable oil

Instruction

  • Mix non-dairy milk and corn starch in a shallow dish.
  • Mix all other ingredients EXCEPT vegetable oil in another shallow dish. Whisk with a fork to distribute ingredients.
  • Heat a cast iron skillet, then add about a quarter inch of oil.
  • As oil comes up to temperature, begin to prepare the seitan nuggets.
  • Dip a chunk of seitan in the milk mixture, then dredge it in the cornmeal mixture. Place nugget in skillet. Oil should sizzle.
  • By the time you've dipped the last nugget, you can begin turning the nuggets with tongs to brown both sides.
  • Remove nuggets from skillet when they are crispy and golden on all sides. Drain them on a piece of heavy brown paper.
  • Serve with any favorite dipping sauce. I love to make homemade BBQ sauce for these.