Vegan Nuggets Recipes

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VEGGIE NUGGETS RECIPE BY TASTY



Veggie Nuggets Recipe by Tasty image

Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs

Provided by Claire Nolan

Categories     Lunch

Yield 6 servings

Number Of Ingredients 9

3 carrots, peeled and cut into chunks
½ head cauliflower, broken up
1 head broccoli, broken up
2 cloves garlic, chopped
1 egg
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 ¾ cups bread crumbs

Steps:

  • In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
  • Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
  • Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
  • Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
  • Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams

VEGAN NUGGETS



Vegan nuggets image

Rustle up a batch of vegan nuggets, packed with cannellini beans, cauliflower and carrot. They make great kids' party food that everyone can enjoy, or serve as an after-school snack

Provided by Juliet Sear

Categories     Buffet, Lunch, Snack

Time 1h

Yield MAKES 30

Number Of Ingredients 12

300g cauliflower florets (or 3/4 small cauliflower)
2 carrots , chopped (about 165g)
½ medium onion , chopped
1 tbsp olive oil
1 garlic clove , crushed
2 tbsp nutritional yeast
2 tsp yeast extract
400g can cannellini beans , drained
50g gram (chickpea) flour
olive oil , for the baking tray
100g gram flour , plus a little extra
100g breadcrumbs (use gluten-free if necessary)

Steps:

  • Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.
  • Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.
  • Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate and fill a second with the breadcrumbs.
  • Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs - handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.
  • Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.

Nutrition Facts : Calories 55 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

SEITAN CHICKEN NUGGETS



Seitan Chicken Nuggets image

Move over store-bought vegan chicken replacements, these Seitan Chicken Nuggets are AMAZING and taste BETTER than other chicken alternatives.

Provided by Liz Madsen

Categories     Entree

Time 50m

Number Of Ingredients 7

2 + 1/4 cups vital wheat gluten
12 + 3/4 cups vegan chicken broth, divided (see note 1)
1 + 1/2 cups (or 1 15-oz can) cooked chickpeas (or any white bean)
1 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1/2 tsp smoked paprika

Steps:

  • Before you make the dough, start a large pot of broth (about 12 cups) on the stove, at medium heat. Throw a lid on there so it heats faster.
  • Blend the beans, spices, and about 3/4 cup of the vegan chicken broth in the food processor or blender until it is smooth. Then add vital wheat gluten and blend again briefly, until most of it has been incorporated. It may still be a little powdery but that's OK. Add it to a large bowl and press everything together with your hands. You may want to add a tablespoon of water or two if it looks a bit dry. DO NOT OVERKNEAD. Seriously, just try to form the dough. At this point you can do whatever you'd like, shape-wise. Make vegan chicken strips or patties using the seitan. Now tear off 1/2 to a full tablespoon sized chunks. I found it easier to cut the chunks using kitchen shears. Then briefly press each one so they're about a 1/2 inch thick nugget shape. They don't all have to be perfectly the same size. Place the nuggets on a plate until they are all done -- we want to add them all together so they cook evenly.
  • Add the nuggets one by one into the pot. All of mine fit into 12 cups of simmering liquid. They will puff up and rise to the top but that's OK. I like to use a ladle with holes or gaps, often called a skimmer or slotted spoon. This keeps the liquid from splashing and hurting your skin. You could also use tongs. You want to go in a circle around the pot, the nuggets are evenly spread out. They should not stick together. Once you've added all the nuggets to the pot, put the lid on, slightly ajar, and simmer at that heat for 30 minutes. If you are baking your nuggets, I would recommend preheating your oven to 425 degrees Fahrenheit (218 degrees Celsius) about halfway through the simmering time so you are ready to bake them. If you are making these nuggets to freeze them, let them cool and then freeze in an airtight freezer safe container (do not bake or air fry first. They will turn out OK when reheating, but a little tougher. Definitely recommend freezing right after the simmering process.)
  • Lay out your nuggets in a single layer on a lined baking sheet. I like to use silicone baking mats instead of parchment paper because I feel it makes food more crispy. It's also more cost effective and less wasteful! I recommend not letting your nuggets touch on the baking sheet. They're not going to stick if they do touch, but it allows the heat to reach the sides of the nuggets better. Bake for about 25-35 minutes, depending on how crispy you like your nuggets. Remove when cooked to your preference, serve up, and enjoy!
  • Place the nuggets in a single layer in an air fryer. You may need to do 2 or 3 batches depending on the size of your air fryer (or if you have multiple racks). Air fry at 400 degrees Fahrenheit (205 degrees Celsius) for about 12-17 minutes, again depending on how crispy you like your nuggets. We liked ours at 15 minutes the best. You don't NEED to flip them halfway through. We found there wasn't an enormous difference either way Flipping it halfway through is recommended if you care about the nuggets browning on both sides.
  • Refrigerate leftovers in an airtight container up to 5 days. Reheat in the oven or you can use the microwave with a damp paper towel over them.
  • To best preserve texture and flavor, freeze these nuggets (in an airtight container for up to 3 months) BEFORE air frying or baking them. They might take up a little more space, but they'll be softer when you reheat. When you reheat, bake or air fry at 400 degrees F (or 205 degrees C) for 5-10 minutes, or in the microwave place a damp paper towel over them and microwave for a 1-3 minutes.

Nutrition Facts : ServingSize 5 pieces, Calories 173 calories, Sugar 1.4 g, Sodium 194.1 mg, Fat 1.5 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 12.8 g, Fiber 3.7 g, Protein 25.9 g, Cholesterol 0 mg

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