Chick'n Pea Nuggets
These little gems are packed with protein and are perfect for dipping into your favorite sauce.
Ingredients
- 15 ounce can low-sodium chickpeas rinsed/drained
- 14 ounce firm tofu drained/pressed
- 1 cup vital wheat gluten
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Trader Joe's Vegan Chicken-less Seasoning Salt optional
- 1 tsp salt
- 1/2 cup unsweetened almond milk
- 2 tsp lemon juice
- 1/2 cup panko bread crumbs
- 1/4 cup nutritional yeast
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper optional
Instructions
Preheat Oven
- Preheat the oven to 425°F. Line a baking sheet with a silicone non-stick baking mat.
Prepare Chickpea Nugget Mixture
- Place drained chickpeas, pressed tofu, vital wheat gluten, onion powder, garlic powder, vegan chicken-less seasoning salt, and salt inside a large bowl of a food processor. Blend until the mixture is smooth and forms a dough.
Prepare Chickpea Coating
- Place unsweetened almond milk in a small bowl and add lemon juice. Allow the liquid to sit for 5 minutes to curdle the milk.
- Add panko bread crumbs, nutritional yeast, black pepper, and cayenne pepper to a second small bowl and mix well.
- Soak each nugget in the curdled milk and then place each nugget in the bread crumb mixture, making sure it is fully covered on all sides.
Bake the Nuggets
- Place the nuggets on the prepared baking sheet and bake for 20 minutes. Remove the baking sheet from the oven and flip each nugget over. Bake for an additional 10 minutes. Nuggets should be golden and crunchy.
- Serve immediately with your favorite dip. (See dip recipe below.)
Notes
QUICK BBQ DIPPING SAUCE
Created by Chris Kalinich of Plant 2 Platter- 1 cup catsup (look for low sugar and low salt)
- 1/4 cup apple cider vinegar
- 1 tablespoon molasses
- 1 tablespoon vegan Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/4 teaspoon crushed red pepper flakes
Tried this recipe?Let us know how it was!