Delightful Vegan Chickpea Nuggets 

Have a go at these. They’re great served when you have friends over as a savory side for those that don’t have a sweet tooth.

Vegan Chickpea Nuggets

vegan chickpea nuggets

Serves 4 (Makes 16 nuggets)

Ingredients:

  • 1/2 cup rolled oats
  • 1 1/4 cups chickpeas
  • 1 cup firm tofu or TVP
  • 1 tbs chicken stock powder (vegan if necessary)
  • 1 tsp cajun spice mix – optional
  • 1/2 tbs Italian herbs
  • 1/2 teaspoon garlic powder (no salt)
  • 1/2 teaspoon onion powder (no salt)
  • 1/2 teaspoon salt
  • 1 orgran no-egg made up or 3 tbs aquafaba (chickpea liquid)
  • 2tbs olive oil
  • Pepper to taste
  • 1/2 cup panko or gluten-free breadcrumbs

Preparation:

Healthiest Vegan Recipes

Arrange a rack in the middle of the oven and heat to 375°F.

Place the oats in a food processor fitted with the blade attachment and process into a fine flour. Transfer to a large bowl and reserve the food processor.

Drain the chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid.

Place the chickpeas into the food processor; add the salt, garlic, and onion powder; and pulse until crumbly.

Keep mixture in the food processor.

Add the chickpea liquid and 1/2 cup of the oat flour to the food processor.

Pulse until the mixture forms a ball. You may have a little oat flour leftover, which you can add to the chickpea mixture 1 tablespoon at a time if the mixture is loose.

Divide the chickpea mixture into 12 equal portions and shape each one into a nugget.

Coat each nugget completely in the panko or bread crumbs and place on the lined baking tray.

Bake until crispy, 15 to 20 minutes.

Serve warm with your favourite dipping sauce or tomato sauce.

NOTES:

Gluten-free: These nuggets can be made gluten-free by using gluten-free oats and substituting gluten-free breadcrumbs for the panko.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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