In my ongoing quest for meatless meals I decided to try to recreate one of my favorite
junk snack foods – the chicken nugget. After seeing the Jamie Oliver special on how they are actually made (though I’m sure I already knew in some part of my brain) I have chosen to no longer eat them. I looked at a few online recipes and ended up with my own take on these tasty, crunchy little babies. I mostly just changed the spices and added salt. I find that not enough people out there visit the endless combinations of wonderful flavour that spices can offer to their dishes. So here they are – get out your dipping sauces!
Meatless Chicken Nuggets
15 ounce can of chickpeas, drained rinsed
1/2 cup textured vegetable protein (TVP)
1/2 cup vital wheat gluten
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey or agave
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 dash of thyme
1 dash oregano
1 dash cloves
1 dash paprika
1 teaspoon vegetarian chicken stock powder
1/2 cup non-dairy milk
1/2 teaspoon lemon juice
2 cups unsweetened corn flakes
Preheat oven to 350 F. Whisk non-dairy milk and lemon juice together until foamy with bubbles and set aside.
In a medium bowl, mash up the chickpeas with a fork or potato masher until coarse. (I ended up using my food processor and pulsed them a few times. You don’t want them to turn into a paste. Be sure they have a crumbly consistency.) Add in TVP, vital wheat gluten, spices and mix well.
Add mustard, honey, soy sauce and 1/4 cup water and mix with a fork or your hands. The gluten will start to firm up instantly. Knead for about a minute. Mold the mixture into nugget sized balls and set aside.
Pulse the cornflakes in your processor with a dash of paprika and 1/2 teaspoon of salt till they are just a little bit bigger bread crumbs. Re-whisk non-dairy milk and lemon juice. Dip nuggets into the milk mixture then press them into the flakes, coating each side.
Place them on a lightly greased pan or line with parchment paper. Bake nuggets for 10 minutes, flip and bake another 10-18 minutes, until nuggets are firm and crispy.
Serve with your favorite dipping sauce (I went with plumb sauce) and enjoy!