if you haven’t tried grinding up soy curls you are missing out! these vegan nuggets are made from soy curls, flax seed, seasonings, and breadcrumbs. they are easy to make and a great way to get in some plant protein and healthy fats.
In all my years of food blogging I have made a lot of different vegan nuggets and tenders! They all hold a different purpose within what I am craving and wanting. This recipe is just another fun way to make some vegan friendly nuggets. They aren’t entirely meant to be replicating anything. Just fun for dipping in sauces or even eating in salads or wraps!
The Ingredients
- Soy Curls: soy curls are of course a soy product that are just dehydrated soy chunks. You can get them from Butler’s Foods. They are a great product to always keep on hand because they last a while, they are a great source of plant-based protein, and are very versatile! You can get these online or if you check their website see where they sell them near you using the store locator.
- Flax Meal: all that flax meal is, are ground up flax seeds! You can always grind up your own in a blender or food processor if you have flax seeds on hand. In this recipe flax meal is being used as a binder. NOTE: flax meals does have a bit of a seedy texture that can be noticeable. If that is something that doesn’t appeal to you, you can switch the flax eggs out for an egg replacer like Bob’s Red Mill. However, flax seeds are a powerful little seed high in protein, fiber, and omega 3 fatty acids so this is a fun way to eat them!
- Breadcrumbs: you will need this to help bind a little bit and also of course to coat the vegan nuggets. I actually used a blend of whole wheat panko and regular white breadcrumbs. You can use whatever breadcrumbs you like.
- Better Than Bouillon: the vegetable base Better Than Bouillon is added in when we first rehydrate the soy curls. This adds in lots of flavor to them!
- Seasonings: there will be a bunch of seasonings to add to this to give it flavor but the main one you may be wondering about is poultry seasoning. Poultry seasoning is just a blend of seasonings typically used when preparing poultry dishes, there is no actual chicken in it.
Tips for Making Vegan Nuggets
Making these vegan nuggets is so easy. You just need a few minutes to mold them into the nugget shape and then to coat them in the breading. The nuggets are a bit wet and sticky which makes them perfect for easy coating in the breading. You don’t need to make the nuggets too large of course keep them nice and bite sized! If you find during the shaping process the nuggets that it is sticking to your hands just wash them off and start again with dry clean hands. But a little mess never hurt anyone!
More Soy Curl Recipes
Vegan Nuggets FAQ
- How long do these last in the fridge? Up to 3 days. You can warm them up in the oven, air fryer, or microwave.
- Can I replace the flax seed meal? Definitely, you can use a vegan egg replacer instead.
- Can these be made gluten free? Yes, just use gluten free breadcrumbs.
- Can these be made soy free? Unfortunately, no but you can check out this recipe for soy free nuggets!
- Are these nut free? Yes!
- Are these meant to be like chicken nuggets? While we tend to think of anything nugget shaped being instantly like a chicken nugget, I encourage you to not conflate the two. These are just meant to be a vegan nugget!
- Can I freeze these? Yes, it should be fine.
- My breadcrumbs won’t stick, am I doing something wrong? The mixture should be plenty wet to get the breadcrumbs to stick. If for some reason the breadcrumbs aren’t sticking you can place the nuggets into non-dairy milk and then stick in the breadcrumbs.
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Vegan Nuggets
These homemade vegan nuggets are made from soy curls, flax seeds, seasonings, and breadcrumbs! So fun for dipping and enjoying with your favorite condiment!
Equipment
Ingredients
- ½ cup (60g) soy curls
- ½ cup (120ml) warm water
- 1 tablespoon (15g) Better Than Bouillon, vegetable base
- 2 tablespoons (14g) flax seed meal
- 1 tablespoon (15ml) water
- 1 cup (about 85g) breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon poultry seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt
- Optional spray oil
Instructions
- Preheat oven to 425° (218°C).
- In a bowl add the warm water and Better Than Bouillon. Mix together. Add in the soy curls and set to the side to rehydrate for 15 minutes.
- On a large plate mix the the breadcrumbs and all of the seasonings (that does not include the flax seed or 1 tbsp of water).
- After the soy curls have rehydrated add then into a food processor along with the flax seed meal and water. Pulse at intervals until the soy curls begin to break down. To help bind the nugget mixture add in 2 ½ tablespoons of the breadcrumbs. Be sure to scrape down the sides of the food processor with a spatula as needed. Once the nugget mixture is able to be made into a nugget shape you are good to go.
- Scoop about 1 tablespoon of the mixture into your hand. Form into a small nugget shape. Coat in breadcrumbs, then place on a baking sheet. Repeat until all nuggets have been made. You can save any remaining breadcrumbs in a container.
- Spray each nugget with spray oil if desired and bake for 10 minutes. After 10 minutes take them out and flip them. Spray the other side and continue to bake for 10 to 12 minutes until golden and crispy.
- Enjoy with your favorite condiment.
Video
Notes
- If you don’t want to use Better Than Bouillon, you can use ½ cup vegetable broth – replacing the ½c water and 1 tbsp BTB.
- You can use any breadcrumbs you like. I use a combination of whole wheat panko and regular white breadcrumbs. I like to throw them into a blender with the seasonings to make them all one texture and integrate the flavors.
- If you would like to air fry or pan fry these nuggets you can as well.
Tried this recipe?Let us know how it was!
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