Chick-un Nuggets
My chickpea nuggets have to be one of the most popular and frequently made recipes on the blog! Well these are just as great, using slightly different ingredients and in my opinion, taste even more like ‘chicken nuggets’!
Crunchy on the outside, soft and packed with flavour on the inside. They are a great source of plant protein and dietary fibre, as well as being high in iron, calcium, magnesium, B vitamins, and plenty more micronutrient goodness. Just what we love!
The star ingredient is okara, also known as soybean pulp, which is what’s leftover when you make your own soy milk. Instead of throwing out the pulp, make these delicious nuggets!
This recipe makes 2 serves.
Ingredients:
200g okara (soybean pulp)
1 tsp Dijon mustard
1 tsp chicken seasoning, see Notes
1 tsp mushroom powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 tbsp nutritional yeast
20g breadcrumbs (GF if needed)
Method:
Preheat your oven to 200°C and line a tray with baking paper.
Combine okara with mustard, seasoning, garlic and onion powders, salt and pepper. Mix well.
Using your hands, form into about 8 nuggets.
Combine nutritional yeast and breadcrumbs in a bowl. Coat nuggets in breading mix and place on baking tray.
Bake for about 20 minutes until golden and crispy on the outside. Serve!
Notes:
This recipe would also work with firm tofu, pressed and blended into a ‘purée’ as a replacement for the okara.
This is vegan! A blend of different herbs, garlic and onion. I used one from the brand Simply Organic that I got from iHerb and it adds a really great flavour. My discount code is GDF941.
The breadcrumbs can also be substituted with polenta, almond meal or crushed cornflakes.
