Vegan Chicken Nuggets
I feel like I have to mention the whole fried thing because when I post a recipe like this I can be sure somebody will ask if they can be baked. The answer, in this case is yes, but they won’t be as good. I tried a baked version a month or so ago and ended up scrapping it because those nuggets were just okay. If you’d prefer to bake them, do so at your own risk (and at a time and temperature of your own choosing, because like I said, I didn’t like mine so you probably don’t want to use my instructions for the baked version).
Vegan Chicken Nuggets
Course Main
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Ingredients
- For the Nuggets
- 1 (14 oz.) can artichoke hearts, drained
- 1 (14 oz.) can chickpeas, drained and rinsed
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1/2 cup panko breadcrumbs
- 1/2 cup cornmeal
- 2 tsp. red wine vinegar
- 1/2 to 1 tsp. liquid smoke, to taste
- salt and pepper to taste
For the Batter
- 1 cup unflavored soy or almond milk
- 1/4 cup ground flaxseed
- 2 tbsp. whole wheat flour
- For the Coating
- 1 cup cornmeal
- 1 cup panko breadcrumbs
- 1 tsp. paprika
- 1/2 tsp. salt
- black pepper to taste
For Frying
- olive oil, or any high smoke point oil
Instructions
Full Recipes>>Vegan Chicken Nuggets