Vegan Pumpkin Nuggets Food

VEGAN PUMPKIN NUGGETS

Steps:

• Cut the pumpkin in half. Spoon out the seeds. Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
• Boil the pumpkin in a pot with water until they get softer (approx. 10 minutes), they shouldn't be too mushy, though.
• Strain and drain the boiled pumpkin bites. Let them cool off.
• Mix the ingredients for the batter in one bowl.
• In another bowl, mix the ingredients for the breading.
• Dip them into the batter first, then toss them in the breadcrumbs until they are evenly coated.
• Heat a pan with olive oil, and pan-fry the pumpkin pieces over medium to high heat on each side until they are nicely golden brown. Let them cool off a bit before serving because they are HOT. :)

PUMPKIN NUGGETS WITH VANILLA SAUCE

Steps:

• Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
• Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
• The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
• Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
• Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
• Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.

VEGAN NUGGETS

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.