Vegan Gluten Free Chicken Nuggets

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My vegan gluten-free chicken nuggets are perfect because they are crispy, tender, and packed with flavor. I basically use chickpeas, gluten-free breadcrumbs, and simple seasonings that I can always find at my local grocery store. It comes together quickly, making it a great snack or lunch for busy days. 

I use chickpeas as my go-to protein because besides being healthy and delicious they also absorb flavors perfectly and add texture to bowls or any salads I make. I was actually surprised at how versatile they are, because they even make decadent desserts like these vegan chickpea blondies that taste just like cookie dough. Yum!

I was inspired to make these nuggets when my kids, who are picky eaters, devoured my vegan chickpea burgers recipe when I made it for the first time. That gave me the “green light” to move forward and prepare these healthy chicken nuggets with chickpeas.

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🥘 Ingredients

This vegan, gluten-free chicken nuggets recipe uses simple ingredients I can find at my local grocery store. Here is what I need for this recipe:

Oil: I use any cooking oil or spray I have on hand, though I usually choose olive oil or avocado oil since they are healthier options compared to canola or other generic vegetable oils.

Cauliflower and Chickpeas: These are the main ingredients for my vegan chicken nuggets, giving them great texture and a good protein boost.

Aquafaba: I save the leftover water from the chickpea can to coat the nuggets, which helps the crumb mixture stick perfectly.

Oat Flour: I use oat flour in both the nugget mixture and the coating to keep them gluten-free and help bind everything together.

Garlic Powder and Onion Powder: I add garlic and onion powder to both the nugget mixture and the coating for extra flavor.

Salt and Pepper: Simple seasonings like black pepper and sea salt give the nuggets a noticeable boost in flavor.

Poultry Seasoning: I add a little poultry seasoning to give the nuggets a familiar flavor, similar to traditional white meat chicken recipes.

Nutritional Yeast: This adds both flavor and beneficial nutrients to the nuggets.Paprika and Parsley: I mix these into the crumb coating for a pop of color and extra taste in every bite.

Ingredient Substitutions

Peas: I sometimes swap the chickpeas for green peas, which adds a nice protein boost.

Flour: Instead of oat flour, I can use almond flour or coconut flour to keep these nuggets gluten-free.

Milk: If I don’t have aquafaba on hand, I use soy milk or almond milk to coat the nuggets before the crumbs.

🔪 How To Make

I follow along these step by step instructions for perfectly crispy and tasty nuggets every time:

Steam Cauliflower, Prep Crumb Mixture: I place the cauliflower florets in a steaming basket and steam them until tender. Once cooked, I let the cauliflower cool completely and pat away any excess moisture. Then I prepare the crumb coating by adding all the coating ingredients to a small bowl and whisking them together until well combined. I set the mixture aside for later.

Drain: I drain the chickpeas and save the liquid, known as aquafaba, to use later in the recipe.

Blend Ingredients: Next, I add the cooked cauliflower and the remaining nugget ingredients to a high-speed blender or food processor. I blend for 2 to 3 minutes, scrape down the sides, and blend again if I want a smoother texture.

Refrigerate: I transfer the nugget mixture to a medium bowl, cover it, and refrigerate for at least 1 to 2 hours. As it rests in the fridge, the mixture begins to thicken, making it easier to shape into nuggets.

Prepare Tray, Coat and Shape: I preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. I scoop about 1½ tablespoons of the nugget mixture, lightly coat it in the crumbs while shaping it into a nugget, and then place it on the prepared baking tray.

Shape All Nuggets: I repeat the process until all the nuggets are shaped and coated. This mixture makes about 24 nuggets.

Second Coating: Next, I dip each nugget into the aquafaba and then coat it in the crumb mixture a second time.

Repeat Process to All: I repeat with the remaining nuggets. 

Arrange and Bake: I arrange the coated nuggets on the prepared baking sheet in a single layer, making sure they don’t touch each other. Then I lightly brush them with oil or spray them with cooking spray before baking in the oven for 25 to 30 minutes.

Serve: When the gluten-free vegan chick’n nuggets are cooked to a golden brown, I serve them right away with my favorite dipping sauce.

📖 Variations 

Here are a few easy ways I like to change up this recipe depending on what I have on hand or what I am craving.

Tofu Nugget Swap: I make this with 12 ounces extra firm tofu instead of cauliflower for a different base. I press the tofu well then blend it with the same seasonings for tasty plant based nuggets.

Spicy Heat Boost: I add 1 teaspoon cayenne pepper or red pepper flakes to the crumb coating for spicy nuggets. I enjoy a little heat with my dipping sauces for an extra bold snack.

Pea Protein Mix: I swap the chickpeas for 1 cup green peas in the nugget mixture for protein and color. I find this version is bright and wholesome with the same easy process.

🍽 Serving Suggestions

For a simple snack, I like serving these vegan gluten free nuggets on a plate with ketchup or my favorite dipping sauce. When I want something a little more filling, I add a leafy green salad or my tomato avocado cucumber salad on the side. I also like pairing them with healthy mashed potatoes for an easy, balanced meal that does not take much work.

When I want to turn these nuggets into a full comfort meal, I serve them with vegan healthy macaroni and cheese or use them to make a vegan chicken sandwich. Both options work well when I am feeding my family or need something more satisfying. 

🧊 Storage Directions

Refrigerating: I store leftover cooked nuggets in an airtight container in the fridge for 1 to 2 days. When I am ready to eat them, I reheat them in the oven so they stay crisp.

Freezing: I freeze the nuggets after they are fully coated in the crumb mixture. I make sure each nugget is completely covered before placing them in the freezer so the coating stays intact.

Reheating: I let the nuggets defrost on a tray in the fridge for up to 12 hours. If they absorb moisture from the freezer, I lightly toss them in the crumb coating again. I bake them in the oven at 350 F until they are hot, cooked through, and crisp on the outside.

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