Vegan Chicken Nuggets
You're gonna love these vegan chicken nuggets made with chickpeas and a crispy cornflakes crust! They're super easy to make, pretty healthy, and SOOO delicious. Vegan comfort food at its best!
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings 14 nuggets
For the chickpea nuggets:
- 1/2 cup rolled oats
- 2 cups cooked chickpeas
- 1 small onion, chopped
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 teaspoon paprika powder
- 1 teaspoon salt
- black pepper
- 1/2 teaspoon mustard (yellow mustard like Dijon or French's mustard)
- 3 tablespoons water
For the crust:
- 1/2 cup panko bread crumbs
- 1/2 cup cornflakes
- 1/2 cup almond milk
Start by preparing the crust: Preheat the oven to 350 °F. Crumble the cornflakes with your hands in small pieces. Line a baking sheet with parchment paper and place the panko bread crumbs and cornflakes on top. Bake for about 2 minutes until golden-brown. Set aside.
In a small pan, heat some oil and sauté the onion for about 3 minutes. Set aside. Then place the oats into your food processor or blender and process into a fine flour. Add the rest of the ingredients (including the cooked onion) and pulse until you get a crumbly mixture.
Divide the chickpea mixture into 14 equal portions and form each portion into a nugget. Coat with some almond milk and roll in the baked panko bread crumbs and cornflakes.
Place on a new sheet of parchment paper and bake for 15 minutes.
- If you have problems finding nutritional yeast, you can also just leave it out. This will slightly change the taste of the vegan chicken nuggets, but they will still be amazing!
- Please not that the texture of these vegan chicken nuggets will be different from real chicken nuggets. The outside will be very crispy while the inside will be softer.
- Make sure to leave some texture when you process the ingredients in your blender. Some of the chickpeas should still be partially intact.
- I like to sauté the onions before adding them to the rest of the ingredients. If you don't do this they will still be a bit crispy, which I didn't like too much.
- I like to use my blender to process the rolled oats into flour because it's much cheaper. But you will need to have a good blender to be able to do this. However, you could also use store-bought oat flour if you want.
Calories: 75kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 126mg | Potassium: 85mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1% | Vitamin C: 1% | Calcium: 3% | Iron: 6%