VEGAN NUGGETS

Prep Time 15 minutes Cook Time 3 minutes 

Total Time 33 minutes  Servings14 nuggets Calories 75 kcal

Ingredients

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 coating:

• 1/2 cup panko bread crumbs
• 1/2 cup cornflakes
• 1/2 cup almond milk

Instructions

1. Commence by preparing the coating of the crust:
2. Preheat the oven to 350 °F.
3. Crush the cornflakes with your hands in small pieces.
4. Line a baking sheet with parchment paper and place the panko bread crumbs and cornflakes on top.
5. Bake for about 2 minutes until golden-brown. Set aside.
6. In a small pan, heat some oil and sauté the onion for about 3 minutes. Set to one side.
7. Next place the oats into your food processor and process into a fine flour. Add the rest of the ingredients (including the cooked onion) and pulse until you get a crumbly mixture.
8. Divide the chickpea mixture into 14 equal portions and form each portion into a nugget.
9. Coat with some almond milk and roll in the baked panko bread crumbs and cornflakes.
10. Place on a new sheet of parchment paper and bake for 15 minutes.