Vegan Gluten Free Chicken Nuggets
Vegan gluten free chicken nuggets takes comfort food to the next level! With the perfect crispy outside and a meaty texture on the inside, these chickpea nuggets are a delicious plant based version of a classic favorite. This recipe is perfect for a healthy snack, lunch or dinner option that the whole family will love.
Servings: 6 (each serving is 4 nuggets)
Calories: 313kcal
Ingredients
For The Nugget Mixture
- 2-3 tbsp oil or spray oil
- 16 oz cauliflower florets
- 15 oz canned chickpeas
- ¾ cup oat flour
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp vegan poultry seasoning
For The Crumb Coating
- 1½ cups oat flour
- ½ tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tbsp paprika
- ½ tbsp dried chopped parsley
Instructions
- Place the cauliflower florets into a steaming basket and steam until tender.
- Allow the cauliflower to cool completely and pat dry any excess moisture.
- Prepare the crumb coating by adding all of the coating ingredients to a mixing bowl, whisk until well combined. Set aside.
- Drain the chickpeas, reserving the liquid (aquafaba) for later in the recipe.
- Next, add the cooked cauliflower and remaining nugget ingredients to a high speed blender.
- Blend for 2-3 minutes, scrape down the sides and blend again if you prefer a smoother texture.
- Transfer the nugget mixture to a bowl, cover and refrigerate for at least 1-2 hours. The mixture will begin to thicken as it rests in the fridge.
- Preheat oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper, set aside.
- Scoop 1½ tbsp of the nugget mixture into the crumb coating. Lightly coat in crumbs while shaping into a nugget shape, place on the baking sheet.
- Repeat until all nuggets have been formed and coated. Mixture makes about 24 nuggets.
- Next, dip each nugget into the aquafaba and then into the crumb coating again.
- Repeat with remaining nuggets. Arrange the coated nuggets on the prepared baking tray without touching each other.
- Lightly brush with oil or spray with spray oil before baking in the oven for 25-30 minutes. Alternatively cook the nuggets in an air fryer at 350 degrees F / 180 C for 15-20 minutes, times may vary based on machine used.
- When cooked, serve immediately with your favorite dipping sauce.
Notes
- Mixture makes approximately 24 nuggets.
- Chilling the mixture before coating in the crumb coating allows the oat flour to absorb some of the moisture, therefore helping to thicken the mixture and making it easier to shape into nuggets.
- The nugget filling is softer when blended completely smooth.
- Pat dry the cauliflower to remove excess water or alternatively place in a clean kitchen towel and squeeze the water out. The less water in the cauliflower the better.
- Double coating the nuggets in the crumb coating gives the nuggets a lovely crunchy outer layer.
- Nuggets can be oven baked, cooked in an air fryer or cooked in a pan with a little oil until golden on both sides.
- Nuggets can be frozen once coated in crumbs. Ensure they are completely covered before freezing.
- To defrost: All ow the nuggets to defrost on the tray in the fridge for up to 12 hours. You may need to toss the nuggets in the crumb coating again if they have absorbed some extra moisture from the freezer.
- Blend the nugget mixture to suit your tastes. If you prefer more texture pulse a few times to break down the chickpeas and bring the mixture together. Or blend until completely smooth.
Nutrition
Serving: 4nuggets | Calories: 313kcal | Carbohydrates: 44g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 617mg | Potassium: 535mg | Fiber: 8g | Sugar: 2g