Ingredients for Crispy Chickenless Nuggets
- Soymilk
- Lemon Juice
- Chickpeas
- Textured Vegetable Protein
- 1 tablespoon Dijon mustard
- Agave Nectar
- Soy Sauce
- 1 teaspoon garlic powder
- Thyme
- Vital Wheat Gluten
- Corn Flakes
- Poultry Seasoning
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How to Make Crispy Chickenless Nuggets
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine all the dry ingredients: flour, breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper.
- In a separate bowl, whisk together the wet ingredients: soy milk, Dijon mustard, and maple syrup.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the cooked quinoa or your choice of protein substitute (such as lentils or chickpeas, be sure they're well-drained and crumbled).
- Shape the mixture into nugget-sized pieces.
- Place the nuggets on the prepared baking sheet, leaving some space between each one for even cooking.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from the oven and let cool slightly before serving with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
0g
Carbs
4g
