Homemade "Chicken" Nuggets

Photo: Homemade "Chicken" Nuggets
Enjoy these delicious nuggets with your fingers and your favorite dipping sauce!
Yield
20 Nuggets
Vegan
Appetizers and Sides
Entrees
Ingredients

Nuggets

  • 1 cup cooked chickpeas
  • 7 ounces extra firm tofu (half a block), previously frozen and thawed
  • ¼ cup almond flour (almond meal)
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon ground flaxseeds
  • 2 teaspoons poultry seasoning
  • 1 teaspoon each onion powder and garlic powder
  • ⅔ cup wheat gluten flour
  • ½ cup water
  • 2 Tablespoons soy sauce

Wet Coating

  • ⅓ cup ground flaxseeds
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon each garlic powder, celery salt and black pepper
  • ½ cup water or vegetable broth

Dry Coating

  • ½ cup Panko bread crumbs
  • ¼ cup wheat germ
  • 2 Teaspoons olive oil
Instructions
  1. Preheat oven to 350º and line two baking sheets with parchment paper.
  2. Pulse chickpeas in food processor until coarse. Add tofu and pulse again. Turn out into a large bowl and add almond flour, flaxseeds, nutritional yeast, and spices. Mix well, then sprinkle gluten flour into mixture, tossing to combine.
  3. Add water and soy sauce into chickpea mixture, and use your hands to mash together, ensuring that all flour is blended into mixture.
  4. Measure 1 tablespoon of nugget mixture and roll into a ball in your hands, flattening slightly to make a 1½-inch nugget. Lay onto prepared baking sheet. Continue with remaining mixture.
  5. To Prepare Flax Coating: In a medium sized bowl, whisk together ground flaxseeds, nutritional yeast, garlic powder, pepper, paprika, and water/broth. Whisk until smooth and thick.
  6. In another bowl, toss together Panko, wheat germ, almond flour, and celery salt. Toss together, and then drizzle oil, tossing quickly to coat crumbs with oil.
  7. Use one hand to dredge nugget into Flax Coating, then toss into crumb mixture until coated on both sides. Remove using opposite hand, and layer onto baking sheet.
  8. Cover with aluminum foil and bake for 15 minutes. Remove foil, and bake for 20 minutes more, flipping halfway. Coating should be crispy and browned. Let cool slightly before dipping!