Crispy Chickenless Nuggets

My husband thought this dish was okay, although I didn’t care for it, and neither did my kids. I am not sure if it was the texture that turned me off, or the taste, but in any case, I didn’t love it.

rating: 5

Crispy Chickenless Nuggets
(http://happyherbivore.com/)

Ingredients:

½ cup plant-based milk (I used plain almond milk)
½ tsp lemon juice
15 ounces chickpeas, drained and rinsed
½ cup textured vegetable protein (TVP)
1½ tbsp Dijon mustard
1½ tbsp agave nectar
1 tsp low sodium soy sauce
1 a dash of garlic powder
1 a dash of thyme
½ cup vital wheat gluten
2 cups unsweetened corn flakes
½ tsp poultry seasoning (not powdered)- powdered is the only kind I could find!

Directions:

Preheat oven to 350 F. Lightly grease or line a cookie sheet with parchment paper and set aside. Whisk non-dairy milk and lemon juice together until foamy with bubbles. In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don’t want any whole beans left, but don’t overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl. Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave. Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside. Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside. Re-whisk non-dairy milk and then pour mixture into a shallow bowl. Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the non-dairy milk mixture so that it’s coated on both side then press into flakes on each side, making sure it’s completely coated. Place nugget on a cookie sheet and repeat with all nuggets. Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.

IMG_0998

Advertisements
This entry was posted in main dish, vegan and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s