Vegetarian Chicken Nuggets Food

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

Ingredients

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

VEGETARIAN CHICKEN NUGGETS

Vegetarian Chicken Nuggets image

Make and share this Vegetarian Chicken Nuggets recipe from Food.com.

Provided by Ntune2food

Categories < 60 Mins

Time 40m

Yield 24 nuggets, 2-3 serving(s)

Number Of Ingredients 8

Ingredients

4 vegetarian chicken pieces, unbreaded
3 -4 tablespoons Dijon mustard (or creole)
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon cayenne pepper
salt
pepper

Steps:

preheat oven to 375 (350 for convection).
thaw veggie chicken filets and cut into 1 inch portions, and set aside.
combine panko bread crumbs, salt, pepper, thyme,cayenne pepper, and garlic powder. and place in a container for coating chicken pieces.
coat all pieces of chicken in dijon mustard (use creole mustard for a spicier nugget), and then coat all pieces with the panko bread crumb mixture. place coated pieces on a cooling rack, placed inside of a standard cookie sheet.
once all pieces are on the rack, place in oven on the middle oven rack, and bake for about 25 minutes or until all pieces are browned up nicely and chicken is heated through.
serve with your favorite dipping sauce and enjoy.

Nutrition Facts : Calories 237.6, Fat 3.8, SaturatedFat 0.7, Sodium 648.3, Carbohydrate 42.6, Fiber 3.8, Sugar 4.4, Protein 8.5

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