The Tastiest Vegan Chicken Nuggets You Can Find
If you’re in the mood for some nuggets, consider trying this low-calorie, and low-fat plant-based Vegan Chicken Nuggets instead! The texture is similar but the taste is far better!
Servings: 4
Ingredients
- 1 cup rolled oats
- 1 (15-ounce) can of beans in tomato sauce, drained
- 1 cup cauliflower florets
- 1 tbsp nutritional yeast
- 2 tbsp almond milk, unsweetened
- 1 small leek, sliced
- 2 garlic cloves, peeled
- 1 tsp cumin powder
- 1 tsp cayenne pepper
- 1 tsp hot paprika
- 1 tsp dried parsley flakes
- Sea salt and ground black pepper, to taste
- Cooking spray
Instructions
- Add 1/2 cup of oats to a blender or a food processor; blend the oats for about 1 minute until it resembles all-purpose flour. Add the oat flour to a shallow bowl and set aside.
- Then, blend the remaining 1/2 of oats with the other ingredients, except for the almond milk; process until the mixture resembles a thick hummus.
- Scoop about 1 heaping tablespoon of the mixture out and roll it into a nugget shape. (I ended up with 10 nuggets).
- Drizzle your nuggets with almond milk; roll them over the ground oats; then, repeat these steps one more time.
- Add vegan chicken nuggets to the air fryer basket. Brush them with cooking spray. Cook vegan chicken nuggets at 390°F for about 18 minutes, until golden and crispy. Work in batches.
- The nuggets will get a firmer texture as they cool down. Serve with a dipping sauce of your choice. Bon appétit!
Nutrition
Serving: 168g | Calories: 181kcal | Carbohydrates: 38g | Protein: 11.4g | Fat: 2.8g | Fiber: 9.3g | Sugar: 3.5g