Vegan Nuggets [Soy, Gluten, Nut Free]
An easy vegan nugget recipe that is allergy friendly. These are great for dipping with ketchup or BBQ sauce or awesome for wraps, salads, bowls so many possibilities!
Equipment
- Air Fryer optional, see baking instructions in notes
- Blender
Ingredients
Oat Flour
- 1 cup [96g] rolled oats
- 1 teaspoon [5g] garlic powder
- ½ tablespoon [2g] nutritional yeast
- ½ teaspoon [3g] salt
- 1 teaspoon [5g] paprika
- 1 teaspoon [5g] onion powder
Chickpea Nuggets
- 1 [15.5 ounce/439g] can chickpeas
- ½ teaspoon [5g] garlic powder
- ¼ teaspoon [1g] salt
- ¼ teaspoon [1g] poultry seasoning
Other
- Spray Oil
Instructions
- Add oats to a blender. Blend for about 1 minute until it is a fine powder, resembling regular all-purpose flour. Add the oat flour to a plate and then add the seasonings. Mix together and set aside.
- Open a can of chickpeas and drain the bring (aquafaba) in a medium bowl. Reserve this as we will be using it later.
- In the same blender add the drained chickpeas and seasonings, blend for about 1 minute until the chickpeas are completely broken down and smooth. The texture will be like a thick hummus.
- Scoop about 1 heaping tablespoon (15-20g) of the blended chickpeas out. Form into a nugget shape. Place in the aquafaba, then place in the oat flour, then back in the aquafaba, and back in the oat flour one final time for a double coating. Place on a dish and repeat until all nuggets are made. I made 12 from this recipe.
- Spray one side of the nuggets generously with spray oil. Place in air fryer basket, sprayed side down and then spray the other side. Air fry at 400°F (204°C) for 11 to 13 minutes, until golden and crispy. The nuggets will be much firmer as well. **To bake see notes.
- Remove the nuggets and if desired you can spray with oil one more time just to give them a bit more of a "deep-fried" look. Enjoy with your favorite dipping sauce.
Video
Notes
- To bake: spray with oil, place in oven at 425F (218C) for 20 minutes, then flip, spray side that was facing down with spray oil and bake for 5 more minutes.
- Will last in the refrigerator for up to 3 days.
- If you don't care about these being gluten free you can use regular all purpose flour.
- I personally like spray oil because it makes it easier to coat and evenly distribute the oil.
- My preferred blender
Tried this recipe?Let us know how it was!