These vegan nuggets are a healthier alternative to traditional fried chicken nuggets. As they are made entirely from plant-based ingredients, they are suitable for both vegetarians and vegans. They are easy to make, and can be served as a snack, side dish, or main meal. The nuggets are lightly golden on the outside, and bursting with flavor on the inside.
- 1 cup cooked quinoa
- 1/2 cup rolled oats
- 1/2 cup vegetable broth
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/4 cup nutritional yeast
- 2 tablespoons ground flaxseed
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup sesame seeds
- 1/2 cup all-purpose flour
- 1/4 cup vegan mayonnaise
- 1/4 cup almond milk (or other non-dairy milk)
- Oil, for frying
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the quinoa, oats, vegetable broth, onion, carrot, nutritional yeast, ground flaxseed, tamari (or soy sauce), Dijon mustard, garlic, smoked paprika, cumin, salt, and pepper in a food processor and process until the mixture is finely chopped and well combined.
3. Transfer the mixture to a bowl and stir in the sesame seeds.
4. In a separate bowl, whisk together the all-purpose flour, vegan mayonnaise, and almond milk until well combined.
5. Add the wet ingredients to the bowl with the quinoa mixture and stir until everything is well combined.
6. Line a baking sheet with parchment paper.
7. Scoop the mixture into 1-inch balls and place them on the prepared baking sheet.
8. Bake for 20 minutes, or until golden brown.
9. Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the skillet.
10. Once the oil is hot, add the nuggets to the skillet and cook until golden brown and crispy, about 1-2 minutes per side.
11. Transfer the nuggets to a plate lined with paper towels to absorb any excess oil.
12. Serve warm with your favorite dipping sauces. Enjoy!