Vegan Chicken Nuggets
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
182 kcal
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Course
Main Course, Dinner
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Cuisine
American
Vegan Chicken Nuggets
Description
The Vegan Chicken Nuggets recipe combines chickpeas with rolled oats, seasonings, and aquafaba to create a textured paste that's rolled into nugget shapes. Coated with breadcrumbs seasoned with onion powder, the nuggets bake without deep frying, resulting in a tender yet slightly crispy exterior. The inclusion of cumin and onion and garlic powders adds depth to the flavor profile without overwhelming the legume base.
The nuggets work well as a snack or part of a meal served with dipping sauces or sides. Baking rather than frying reduces added fat and simplifies the cooking process. Their firm texture with some chunkiness from the chickpeas offers a more substantial bite compared to purely smooth blends.
This recipe suits those looking for vegan nugget options using pantry staples. The use of aquafaba helps bind ingredients while keeping the mixture moist. Baking for 20 minutes ensures the nuggets hold their shape and develop lightly crisp edges without browning excessively.
Ingredients
- ½ cup rolled oats 50g
- 15 oz chickpeas not yet drained, 400g can; aka garbanzo beans
- 1 teaspoon onion powder divided
- ½ teaspoon garlic powder
- ¼ teaspoon cumin ground
- Pinch salt
- Pinch black pepper
- 1 cup breadcrumbs gluten free works too, 50g
Instructions
- Preheat the oven to 350F / 180C. Line a cookie sheet with baking paper or a silpat.
- Whiz the oats in a blender or food processor until fine.
- Drain the chickpeas over a bowl, reserving the liquid (aquafaba), then add the chickpeas to the blender or food processor with the blitzed oats, ½ a teaspoon of the onion powder, the garlic powder, cumin, salt and pepper and 5 tablespoon of the aquafaba. Whiz until a thick paste - but leaving some chunks for texture.
- Stir the breadcrumbs with the remaining ½ teaspoon of onion powder and place into a shallow dish.
- Roll tablespoons of the chickpea mixture into balls, then press into nugget shapes. Dip into the breadcrumbs to coat and place onto the baking tray. Repeat until the mixture is used up.
- Bake for 20 minutes (they won’t darken much) and enjoy!
Notes
- The nutritional information is approximate and can vary with brands and cooking methods.
- Make sure the paste retains some texture for best nugget consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Sodium | 96mg | 4% |
| Potassium | 215mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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