Vegan Chicken nuggets
These vegan chicken nuggets are extra delicious and can be used in so many ways. They are a great starter with a dipping sauce or served as a protein in main dishes. I love doubling the batch and freezing so I have on hand. With only a few simple ingredients and spices you can be eating chicken nuggets frequently.
Equipment
- pot
Ingredients
- 1 cup Vital wheat gluten (250ml cup)
- 1/4 cup Chickpea Flour (62.5ml cup)
Seasoning and spices
- 2 Tbsp nutritional yeast
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian spice blend (or make your own chicken seasoning)
- 1/2 tsp ground black pepper
Wet Ingredients
- 150 ml Room temperature water
- 2 tbsp olive oil
Stock
- 1 Liter water
- 1 vegetable stock or 2 tsp bullion
Instructions
- Mix all the dry ingredients and seasoning together.
- In a pot, heat the water with the bullion or vegetable stock.
- Add the water and oil to the dry mix and knead for 5-10minutes until the 'dough' appears soft and holds together well. Don't skimp on kneading it affects texture. See notes.
- Break into 18 pieces (if making one batch) and roll into balls.
- Add the nuggets to the boiling water.
- Boil for 30 minutes. Drain and set aside to cool.
- You can now bread them, fry them as is, deep-fry or cut and use in stirfries.
Notes
Calories based on recipe making 18 nuggets and 3 nuggets per serving not deep-fried.
Nuggets can be frozen for 2 months in an airtight container.
If you don't knead the mixture for long enough it can be too spongy or on the tough side.
Break into little pieces. Gluten swells as it cools so your initial pieces will almost double in size. Keep this in mind when sizing your bits if you choose to make less than 18 per recipe.