Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



How good do these look? These nuggets were like our Everest, coming up with a suitably crispy and perfectly seasoned nugget took hours of hard graft and plenty of returning to the drawing board. But we think we’ve created something bloody lovely. Make a ton of these bad boys because once your housemates taste 'em, they’ll go quick.




  • 180g vital wheat gluten
  • 75g butter beans
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso
  • 1 tbsp garlic powder
  • 1 tbsp chicken seasoning
  • 90ml water


  • 200ml plant-based milk
  • 100ml coconut yoghurt (the thicker the better)
  • 1 tsp salt
  • 1 lemon

Dry mix

  • 175g plain flour
  • 1⁄2 tsp black pepper
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder


  • Vegetable oil for shallow frying
  • Oven chips (lots!)


  • Food processor
  • Kettle (boiled)
  • Large, deep frying pan
  • Whisk
  • Mixing bowl
  • Plate
  • Kitchen roll


  1. 1.

    First, make the seitan. Add all the ingredients (apart from the water) to the food processor and pulse to combine. Add the water and blitz, scraping down the sides as needed.

  2. 2.

    Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball.

  3. 3.

    Roll the mixture into a long oblong shape (the shape should be approx 1.5 inches thick) and cut the oblong into ½ inch thick pieces. Beat each piece with a rolling pin or your fist so they’re roughly 1cm thick and the shape of chicken nuggets.

  4. 4.

    Lower the nuggets into the pan of boiling salted water and simmer for 15 minutes. Take the nuggets out of the pan, drain and leave to cool for 5 minutes.

  5. 5.

    Make the buttermilk. Put the milk, coconut yoghurt and salt in a large mixing bowl. Slice the lemons and squeeze in the juice, catching any pips in your other hand. Whisk until there are no lumps. Add the seitan pieces and stir to cover. Leave for 10 minutes to marinate.

  6. 6.

    Make the dry coating. Put the flour, pepper, cayenne pepper, smoked paprika and garlic powder in a mixing bowl and mix together with a fork.

  7. 7.

    Make the nuggets. Take the nuggets out of the marinade and roll them in the dry mix so they’re well coated.

  8. 8.

    Cook the nuggets. Warm the vegetable oil in a deep frying pan over a medium heat until the oil hits 180℃ (when the end of a wooden spoon bubbles lightly). Carefully place the nuggets in the pan and fry them on each side for 2-3 minutes until golden and crispy. Take the nuggets out of the oil and set them down on a plate lined with kitchen roll to soak up the grease.

  9. 9.

    Time to serve. Serve up the nuggets with dips of your choice (we like tomato ketchup and BBQ sauce) and eat immediately. Alternatively, you could wrap them up in a tortilla with salad and eat them as a wrap.