Chickie Nuggets

Ingredients

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

Directions

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.