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.
|Servings 8||Serving Size 4 Nuggets|
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.