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Crispy Vegan Chicken Nuggets

Crunchy Vegan Chicken Nuggets

Crunchy, flavorful, and entirely plant-based, these Vegan Chicken Nuggets are the perfect alternative to traditional nuggets. Made with wholesome ingredients and coated in a crispy panko crust, they’re ideal for snacks, appetizers, or main dishes. Pair them with your favorite dipping sauces for a delicious, guilt-free treat that everyone will love! 🌱✨
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Drinks, Side Dish, Snack
Cuisine American
Servings 4
Calories 210 kcal

Ingredients
  

For the Nugget Base:

  • 1 ½ cups soy protein chunks or extra-firm tofu pressed and cut into nugget-sized pieces
  • Alternative: Use 1 ½ cups jackfruit drained and shredded or cooked chickpeas for a different texture.
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika optional, for a smoky flavor
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Breading:

  • 1 cup panko breadcrumbs or gluten-free breadcrumbs for a GF version
  • ½ cup cornmeal adds an extra layer of crunch
  • ½ cup all-purpose flour or chickpea flour for a gluten-free option
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder optional, for a slight kick
  • 1 teaspoon sesame seeds optional, for added texture and flavor

For the Binder (Egg-Free Coating):

  • ½ cup unsweetened plant-based milk such as almond, soy, or oat milk
  • 1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water to create a “flax egg”

Optional Flavor Boosts:

  • 1 teaspoon Dijon mustard add to the plant-based milk for a tangy flavor
  • 1 teaspoon nutritional yeast extra cheesy flavor in the coating
  • Fresh herbs like parsley or cilantro finely chopped, for garnish

For Cooking:

  • 2 tablespoons olive oil or vegan butter for pan-frying or air-frying, optional for baking
  • Non-stick spray for baking to ensure an even crispiness

For Serving:

  • Ketchup BBQ sauce, vegan ranch, or sweet chili sauce (as dipping options)
  • Lemon wedges optional, for a refreshing citrus touch

Instructions
 

Step 1: Prepare the Nugget Base

  • Rehydrate or Prepare the Protein Base
  • If using soy protein chunks, soak them in hot water or vegetable broth for 10–15 minutes until soft. Drain and gently press out excess liquid.
  • For tofu, press it for 10 minutes to remove moisture, then cut it into nugget-sized pieces.
  • If using jackfruit, drain, rinse, and shred into nugget-like pieces.
  • Season the Base : In a mixing bowl, combine the protein base with garlic powder, onion powder, smoked paprika, nutritional yeast, salt, and pepper. Toss well to evenly coat.

Step 2: Prepare the Breading Station

    Set Up Three Bowls

    • Bowl 1: Add flour (all-purpose or gluten-free).
    • Bowl 2: Combine plant-based milk and the prepared flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Optionally, stir in a teaspoon of Dijon mustard for extra flavor.
    • Bowl 3: Mix panko breadcrumbs, cornmeal, and spices (paprika, oregano, chili powder).

    Step 3: Coat the Nuggets

      Dredge the Nuggets

      • Lightly coat each nugget in the flour, shaking off excess.

      Dip in Wet Mixture

      • Submerge the floured nugget in the plant-based milk and flax egg mixture, ensuring it’s fully coated.

      Roll in Breadcrumbs

      • Roll the nugget in the breadcrumb mixture, pressing gently to ensure an even coating.

      Step 4: Cook the Nuggets

        Air-Fry (Recommended)

        • Preheat the air fryer to 375°F (190°C). Place the nuggets in a single layer in the basket and lightly spray with oil. Air-fry for 10–12 minutes, flipping halfway through, until golden and crispy.

        Bake

        • Preheat the oven to 400°F (200°C). Arrange the nuggets on a baking sheet lined with parchment paper. Spray lightly with oil and bake for 20–25 minutes, flipping halfway, until crispy and golden.

        Pan-Fry

        • Heat 2–3 tablespoons of oil in a skillet over medium heat. Fry the nuggets for 2–3 minutes on each side until golden brown and crunchy. Place on a paper towel to drain excess oil.

        Step 5: Serve and Enjoy

        • Arrange the nuggets on a serving platter.
        • Garnish with fresh parsley or cilantro for added vibrancy.
        • Serve with your favorite dipping sauces like ketchup, BBQ sauce, vegan ranch, or sweet chili sauce.

        Notes

        Nutrition Information (Per Serving):
        • Calories: 210
        • Total Fat: 6g
        • Saturated Fat: 1g
        • Carbohydrates: 26g
        • Dietary Fiber: 4g
        • Sugars: 2g
        • Protein: 12g
        • Sodium: 450mg
        • Cholesterol: 0mg
        Keyword Crispy Vegan Nuggets, Crunchy Vegan Chicken Nuggets, Plant-Based Nuggets, vegan