Vegan Chicken Mocknuggets

Did you know that the first plant-based chicken nuggets were introduced in the 1980s as a response to the growing demand for vegetarian and vegan alternatives?

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Vegan Chicken Mocknuggets

Cooking Method: Baking, Pan frying Cuisine: American, International Courses: Anytime, Appetizer, Snack Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Rest Time 10 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Textured vegetable protein
• ¹⁄₂ cup Chickpea flour
• 2 tablespoon Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• ¹⁄₂ cup Water
• ¹⁄₂ cup Breadcrumbs
• 2 tablespoon Vegetable oil

Instructions

1. In a bowl, combine textured vegetable protein, chickpea flour, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper.
2. Add water gradually and mix until a dough-like consistency is formed.
3. Shape the mixture into small nuggets.
4. Roll the nuggets in breadcrumbs to coat evenly.
5. Heat vegetable oil in a pan over medium heat.
6. Fry the nuggets until golden brown on all sides.
7. Transfer the cooked nuggets to a paper towel-lined plate to remove excess oil.
8. Let them rest for 10 minutes before serving.
9. Serve hot with your favorite dipping sauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 25g9%

Sugars 2g

Protein 15g30%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.