Friday, September 20, 2013

Homemade Vegan Chicken Nuggets

Homemade Vegan Chicken Nuggets
Old or young we love to enjoy childhood staples, vegans are no different. Vegan chicken nuggets are the perfect childhood dish. But if you take a gander at the supermarkets in most areas, you won't think that the price you pay for these vegan nuggets are appetizing. With the big price tag and measly amounts of nuggets you get, it can take that comforting meal and turn it into a downer. These vegan chicken nuggets are deliciously dunk-able and all around good fun, plus won't break your wallet or belt.

This recipe shows you how to accomplish a perfect vegan chicken nugget without breaking the bank or your waistline. With the tremendous amount of flavor and that comforting crunch you get along with these nuggets, you will never want to waste your money on store bought again. These nuggets are paired well with yummy dipping sauces of your choice or homemade sauce recipes included below. Serve along side your favorite sides and/or a fresh garden salad and call everyone to the are all going to feel like a kid with this dinner. Enjoy!

Homemade Vegan Chicken Nuggets


1/2 cup vegan chicken broth or water
15 ounces cannellini beans, drained and rinsed
1/2 cup textured vegetable protein (TVP)
1 Tablespoons agave nectar or maple syrup
1 Tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon dried parsley
1 teaspoon dried herbs (thyme, herbs de provable, or rosemary)
1/2 cup vital wheat gluten
1 Tablespoon ground flax seed
1/4 cup nutritional yeast
1/2 teaspoon poultry seasoning
1/4 teaspoon liquid smoke
Salt & Freshly ground black pepper, to taste

1/4 cup vegan Italian bread crumbs
1/4 cup Panko bread crumbs
1/2 cup vegan milk or The Vegg (prepared)

Additional Options
Season add ins: BBQ seasoning/sauce (BBQ nugget), mustard, and/or cayenne (spicy nugget)

Dipping Sauces 


Heat oven to 350 Degrees

Liberally grease a cookie sheet and set aside. 

Mash white beans with a potato masher or food processor until coarse. Don't overly mash them, you don't want them pureed.

Once the beans are mashed, add in the TVP crumbles, vital wheat gluten, seasonings and agave

Add in 1/2 cup water and mix with a spoon. Mix until it starts to resemble dough and water is combined.

Turn this now combined dough onto a clean surface and knead for a couple minutes. You will see the dough forming more and making gluten strands in the dough.

Once you see those strands, roll the mixture into a ball and set aside in the fridge to chill an set for 30-45 minutes.

When the dough has set, remove from the fridge and portion the dough out into 18 to 20 Nuggets. This is a heaping Tbsp sized ball per nugget.

Pour both bread crumbs onto a plate and season to taste with salt and black pepper. In a small bowl, add the vegan milk (or Vegg).

Take each nugget and dunk into the vegan milk (or Vegg) and into the mixed bread crumbs until it's completely coated on both all sides. Repeat until all nuggets are done. Place nugget on the prepared cookie sheet.

Bake nuggets for 15 minutes, flip and bake for another 15 minutes, or until nuggets are firm to the touch, crispy, and golden brown.

Once they are baked completely, remove from the oven and let cool until ready to serve. Serve along favorite sides and enjoy over and over. The nuggets can also be frozen and reheated when desired. Enjoy!
Ready to Serve Nuggets


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