Chickie Nuggets

  • COOK
    35 Mins
  • PREP
    30 Mins
    65 Mins

Crunchy on the outside and tender on the inside, these vegan "chicken" nuggets are yummy.

Make these in advance and freeze them for a quick lunch. Take a few out of the bag and zap them in the microwave for about 1 minute.

Try them with MVC's Sweet & Sour Sauce or Spicy "Honey" Mustard.

Original Release Date: April 26, 2012

Nutritional Facts
Servings 8Serving Size 4 Nuggets



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    Nugget Ingredients

  • 1 Cup Chickpeas, Drained
  • 1/4 Cup Almond Flour
  • 1 Tablespoon Ground Flax-seed
  • 2 Tablespoons Nutritional Yeast flakes
  • 1/2 Teaspoon Poultry Seasoning
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Seasoning Salt
  • 1/2 Teaspoon Lemon Pepper
  • 1/2 14-oz. Block Extra Firm Tofu, Previously Frozen, Thawed

  • 2/3 Cup Vital Wheat Gluten

  • 1/2 Cup Filtered Water
  • 1 Tablespoon Low Sodium Soy Sauce
  • 2 Tablespoons Hot Sauce

  • Nugget Coating Ingrdients

  • 2 Tablespoons Ener-G Egg-Replacer Powder
  • 1/2 Cup Filtered Water

  • 1/2 Cup Panko Bread Crumbs, Plain or Whole Wheat
  • 3 Tablespoons Wheat Germ
  • 1 Tablespoon Ground Flaxseed
  • 1 Tablespoon Almond Flour
  • 1 Tablespoon Nutritional Yeast
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Lemon Pepper
  • 1/4 Teaspoon Seasoning Salt
  • 1/4 Teaspoon Paprika
  • 1/2 Teaspoon Cajun Seasoning
  • 2 Teaspoons Canola Oil


Preheat oven to 350 degrees.

Place the chickpeas in a food processor and chop them until they resemble a course meal. Then add to this the rest of the dry ingredients for the nuggets (that includes the tofu), except for the wheat gluten. Pulse this a few times and dump it into a medium sized mixing bowl. To this add the wheat gluten and mix together. Now in a coffee cup mix together all of the wet ingredients for the nuggets. Pour into mixing bowl and mix this with your hands for a few minutes to activate the wheat gluten.

Lay out a sheet of wax paper to place the nuggets on. Measure out 1 tablespoon of the nugget mixture and place on wax paper and shape it into about a 1 1/2 inch nugget. Repeat until all the nuggets are made.

Now mix together the egg replacer and water, with a fork, in a small mixing bowl. Place the dry crumb coating mixture into a food processor and pulse it a few times to get the oil to coat the crumb. Put this into a medium sized mixing bowl. Take the nuggets and dip them in the "egg" mixture, then dredge them in the crumb mixture. Place on a greased cookie sheet and bake covered with tin foil for 15 minutes. Uncover and cook another 15 minutes, then take them out and flip them over and cook 5 minutes on the other side. Let them cool for 5 minutes before eating.

It's best to have someone help you make these so that 1 person can have their hands in the wet and the other keeps their hands in the dry.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.