Vegan Chicken Nuggets Recipe
This is the best vegan chicken I have tried so far! Approved by both vegan and non vegan friends and fam, they all love it! Super yummy, healthy...ish and faster to make than many vegan chicken recipes I have seen.
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A crowd pleaser!
It’s perfect for a special occasion, and fun to make with children. We’ve even made it for Thanksgiving dinner a few times and it’s always a success!
So yummy!!!
The Best Vegan Chicken Recipe
While this recipe does require a bunch of ingredients to reach that amazing vegan chicken flavor and texture you want, it’s a pretty straight forward process once you have gathered all ingredients. I love it because it’s:
Healthier than most vegan chicken recipes I’ve seen.
Yummy AF!! For real, flavor is amazing.
Ok to freeze and defrost, so you can cook a ton for multiple occasions!
100% like chicken… ok ok, maybe not, but it’s close!
Ingredients
Vital wheat gluten
Chickpea flour
Almond flour
Tofu
Poultry seasoning
Garlic
Onion powder
Nutritional yeast
Olive oil
Breadcrumbs
Almond milk
Apple cider vinegar
Vital wheat flour: I get a big bag non-GMO vital wheat gluten online via Amazon, I can’t find a non-GMO in the Chicago grocery stores.
Poultry seasoning: Every chicken/poultry seasoning is different. The brand I used for this recipe is called “Magic seasoning blends, poultry magic” and it has salt, however, other brands I have tried come without salt. Pay attention to that, taste it and then decide if you need more or less seasoning or salt.
How to Make Vegan Chicken Nuggets?
You need a food processor, a mixing bowl, a large pot and three small containers for the coating.
Throw the tofu in the food processor to make a paste with it.
Mix everything in a bowl and start shaping the nuggets.
Sauté them for a few minutes.
Coat them and then saute them again.
You can store them in the fridge for 5-6 days, or freeze the leftovers!
This Vegan Chicken Nugget Is
Egg-free
Chicken free (of course LOL)
Dairy-free (without butter)
Healthier than most vegan chicken recipes I’ve seen
Extra yummy and tastes close to chicken!!
Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.
Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!
Thanks!!!
Vegan Chicken Nuggets Recipe
This is the best vegan chicken I have tried so far! Approved by both vegan and non vegan friends and fam, they all love it! Super yummy, healthy...ish and faster to make than many vegan chicken recipes I have seen.
Ingredients (US Customary)
- Ingredients Vegan Chicken Nuggets:
- 1 cup vital wheat flour
- 1/4 cup chickpea flour
- 4.5 oz (127 g) baked tofu
- 2/3 cup almond flour
- 1/2 cup + 2 tbsp water
- 3 1/2 tspn poultry seasoning
- 1 tsp garlic
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tbsp nutritional yeast
- 4 tsp olive oil
- Ingredients for the broth:
- 4 cups boiling water
- 1/2 tbsp nutritional yeast
- 1 tbsp poultry seasoning
- 1 tsp salt
- Ingredients for the Coating:
- 1/2 cup organic whole wheat flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 cup breadcrumbs
- Ingredients Vegan Buttermilk:
- 1/2 cup almond milk
- 1/2 tsp apple cider vinegar
Ingredients (Metric)
- Ingredients Vegan Chicken Nuggets:
- 128 grs vital wheat flour
- 25 grs chickpea flour
- 127 g baked tofu
- 64 grs almond flour
- 148 ml water
- 3 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tbsp nutritional yeast
- 4 tsp olive oil
- Ingredients for the broth:
- 1 lt boiling water
- 1/2 tbsp nutritional yeast
- 1 tbsp poultry seasoning
- 1 tspn salt
- Ingredients for the Coating:
- 60 grs organic whole wheat flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 45 grs breadcrumbs
- Ingredients Vegan Buttermilk:
- 125 ml almond milk
- 1/2 tsp apple cider vinegar
Instructions
- Process the tofu in the food processor until smooth. Add a bit of water if necessary.
- In a bowl, mix all the vegan chicken ingredients except the olive oil. Knead for 2-3 minutes, you need to have a non sticky dough.
- Form 10 nuggets and sauté them in 1 tbsp olive oil for 2 min. each side.
- Add all broth ingredients to the pan and cook each side for 6 minutes.
- For the coating, use 3 different bowls to create an assembly line to coat your vegan chicken. First mix the ingredients for the vegan buttermilk, in another bowl mix the flour with the spices, and add the breadcrumbs to the third bowl.
- First you cover the vegan chicken with the flour mix, then the vegan buttermilk, and finally the breadcrumbs.
- Sauté them in a pan with 3 tbsp of olive oil for 3 min. each side. That's it!
Notes
Baked tofu:if you can’t get baked tofu just use extra extra firm tofu, however, you will need to adjust the water and tofu amount. You might not need more than 1/4 cup water and you will need aprox. 6 oz (170 g) of extra extra firm tofu to replace the baked one.
Gluten free option: you can use Lupini flour instead of vital wheat flour for a gluten free option. Texture won't be exactly the same but still super tasty.
Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!
Nutrition Facts
Serving Size: 1 nugget
Servings: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 190 | ||
| % Daily Value* | ||
| Total Fat 10g | 16% | |
| Saturated Fat 1g | 5.5% | |
| Total Carbohydrates 12g | 5% | |
| Fiber 3g | 9% | |
| Sugar 1g | 3% | |
| Protein 15g | 19% | |
*Values are based on a 2000 calorie diet.
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