Pressure Cooker Thai Nuggets

Pressure Cooker Thai Nuggets Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 5 minutes


¾ cup plus 3 tablespoons vital wheat gluten

¼ cup chickpea flour

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon paprika

¾ cup vegetable broth

2 teaspoons tamari, divided

4 teaspoons red curry paste, divided

1½ cups vegetable broth, divided


1Add the gluten, flour, ginger, salt, garlic powder, and paprika to a large bowl.

2Mix ¾ cup vegetable broth, 1 teaspoon tamari, and 2 teaspoons red curry paste in a small bowl. Pour the wet mixture into the dry ingredients.

3Mix and then knead for about 2 to 3 minutes or until elastic. It’s a very wet dough but you will see it is still elastic. It should be mildly stretchy and pull back but still pliable. Pinch off pieces of seitan dough into very small balls, about 1 to 1½ inches in diameter. They will fatten up when cooking.

4Place in an electric pressure cooker.

5Add 1½ cups vegetable broth, 1½ cups water, and 2 teaspoons red curry paste to a bowl and stir well. Pour over the nuggets in the pressure cooker. Close the lid, make sure the top knob is turned to sealing. Press Manual on the front of the pot. Push button to 4 (meaning 4 minutes). The pressure cooker will make a click and start to build pressure. It will take about 15 minutes to build pressure and cook. Leave the nuggets in the pot to set. They will cook more as the pressure is naturally releasing. Don’t vent.

6After about an hour, go ahead and vent. It may already have cooled completely, but vent to make sure the pressure has released and then open the lid.

7Remove the nuggets from the liquid and set aside to cool. You can eat them right away, add to a recipe, or keep in the fridge overnight. They are great the next day. You can also freeze them.

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