Vegan Chicken Nuggets

Yield

45 nuggets

Time

35 minutes

The best vegan chicken nuggets recipe, meaty crispy and crunchy and they taste oh so delicious! 

Ingredients

– 1.5 cups silken tofu – 1.33 cup vital wheat gluten (+ more if needed) – 1 Tbsp nutritional yeast – 1 Tbsp onion powder – 1 tsp garlic powder – 1 tsp sea salt – vegetable oil for frying (omit oil for air fryer) Batter – 1/2 cup plant milk – 1/2 cup all purpose flour (i used whole wheat pastry flour) – 1.5 tsp sweet paprika – 1/2 tsp onion powder – pinch salt + pepper Coating – 1.5 cups panko bread crumbs – 1 tsp paprika – 1 pinch salt

1. To the bowl of a food processor at the tofu, wheat gluten, nutritional yeast, onion and garlic powders, paprika and salt. Process using the pulse button until incorporated into a dough. Do not over process.

2. Place a large piece (18x18 inch) of parchment paper on the kitchen counter and dump the seitan dough on top. Oil your hands lightly if need be to prevent sticking then stretch the dough into a 1/3 inch round or so.

3. Use a small round biscuit cutter and cut out the nuggets. Alternatively you can just use a serrated knife or pastry cutter and make 1 inch square nuggets or long tenders, whatever you like.

4.  Steam the Nuggets – Bring a couple of inches of water to a boil in a pot large enough to fit your largest steamer basket (mine is 11 inches and perfectly fits all the nuggets). Spray the basket with a little oil and place all the nuggets inside without touching each other. Cover with a lid and steam for 18 minutes. Remove from heat.

5.  Batter + Coat – Prepare two shallow bowls and mix the batter ingredients in one and the panko coating in the other. You want a thick batter but still loose enough to easily dip the nuggets in.

6.  Take each nugget and dip it in the batter allowing any excess to drain then coat it in the panko bread crumb mixture. Place back on the parchment paper. Repeat the process with all the nuggets.

Thick Brush Stroke

Visit

Arrow

100% Vegan ~ No animal products ever!