Recipe: Vegan Protein Nuggets by Jennah Jensen

The day is here! The day your kiddos can enjoy a tasty nugget without the worry that they’re consuming something that doesn’t benefit their health! Traditional chicken nuggets or even plant-based store bought nuggets are highly processed and filled of harmful preservatives, additives, colorings, etc. These vegan protein nuggets are not only made from whole plant foods but are also rich in key nutrients for growth like protein, calcium, iron, omegas and more! They’re easy to make and fun to eat - a filling and satisfying finger food the whole family will love! 

Makes about 20 nuggets.

Ingredients: 

• 1.5 cups oats

• 1/2 cup nutritional yeast

• 1 tablespoon ground flax seed

• 2 heaping teaspoons garlic powder

• 2 heaping teaspoons onion powder

• 1 heaping teaspoon salt

• 1 heaping teaspoon black pepper (optional)

• 1 14oz package of firm or extra firm tofu

• 1/2 cup cooked chickpeas/garbanzo beans
  
  

Cooking Method:

• Start by adding all dry ingredients to a food processor: oats, nutritional yeast, ground flax seed, garlic powder, onion powder, salt and pepper. Process until ingredients are as close to a flower texture as possible.

• Next, drain the liquid out of the tofu package. Using clean hands, gently press most of the liquid out of the tofu block - no need to get every drop out, a little moisture is needed! Crumble the block into the food processor. Add cooked chickpeas and process until mixture achieves a thick dough-like texture, stopping periodically to scrape, mix and fold the mixture in order to well combine. This may take a few minutes.

• Line a baking tray with parchment paper or a silicone mat. In tablespoon increments, scoop the mixture onto your baking tray and let rest for 25-35 minutes, allowing mixture to get some air. The longer it rests, the easier they will be to mould. While mixture is resting preheat oven to 350 degrees F. or 180 C.

• After mixture is well rested, using your hands roll each scoop into a ball, then slightly into an oval and lightly press to achieve a nugget shape. Be careful not to flatten too much for a bouncier, more “tender” nugget!

• Bake on middle rack for 10 minutes then flip and resume baking for another 5 minutes. Let cool and serve plain or with your favorite dipping sauce. (My go-to is the classic ketchup and mustard!)

Nuggets can be stored in refrigerator for up to a week or frozen. To reheat, bake at 350F./180C. for about 7-10 minutes.

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen