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Vegan chicken nuggets
So I want to experiment in my kitchen and tried different recipes. I realised that when certain flavours are combined they will create a flavour very similar to chicken. In this case it was the combination of nutritional yeast, American mustard (the one you would have with hot dogs, not the English one), chickpea flour, onion and garlic powder and lemon that would do that trick.
And when you blend it with pressed tofu the mixture will get the perfect consistency so all you need to to is form the nuggets and press them into the breadcrumbs. Super simple.
My friend Dale, who literally lent me a hand doing this video, and I ate them all in one go after the shoot! The whole batch is about 60g of protein! So that was 30g of vegan protein for each!
If you like this video, check out my other videos on my youtube channel:
This vegan chicken nugget recipe will definitely be the staple at my next party.
Everyone who tried it absolutely loved it!
My friend Dale (who assisted me with the shoot) loved them as well.
I definitely recommend squeezing the water out of the tofu for this recipe. Otherwise the nuggets will get too watery and you will need more chickpea flour which will impair the balanced flavour of this recipe.
You can now even buy the tofu press in my shop!
First you add all ingredients to a food processor and then simply form nugget like shapes and press them into bread crumbs.
Even on the inside the looked like chicken. I was amazed how, using a few umami flavours, the taste of chicken could be emulated.
INGREDIENTS (20 nuggets):
Vegan chicken nuggets ingredients:
- 400g firm tofu
- 80g chickpea flour
- 5 tbsp nutritional yeast
- 3 tbsp American mustard
- Juice of 1/2 lemon
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Cracked black pepper
- Breadcrumbs (e.g. gluten-free ones)
On the side:
- Potato salad (recipe here)
Start squeezing all the water out of 400g of firm tofu. The best thing would be to use a tofu press like the one here. This takes about 20 minutes. The more you squeeze the water out of tofu the more it will absorb flavours.
Then roughly crumble the tofu into a food processor and all all other ingredients. Blend well until you get a smooth mixture. You may need to add a TINY bit of water as well. And don't taste the mixture, the uncooked chickpea flour tastes bitter and needs to be cooked first before it is consumed.
Then spoon out the mixture with a table spoon. And press into a bowl with breadcrumbs. Bread evenly on al sides and then fry in hot oil until golden brown (make sure the oil is hot). Place on a kitchen towel as it will absorb some of the excess oil.
Serve on it's own with ketchup or other dips or with a delicious Austrian potato salad (recipe here). Enjoy!
And if you like vegan comfort food why not try my vegan cashew cheese pizza with green peppers, mushrooms, artichokes and olives.
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