Reposting the nuggets recipe from a few weeks back. Thank you so much to those of you who commented and said that you made them for your family or yourself and really enjoyed them. They’re so easy, right? I’m probably going to make some for dinner!
Nuggets
makes 16-20 or 2-4 servings
dry mix:
1 cup vital wheat gluten
1/2 cup whole wheat flour or chickpea flour
1/4 cup nutritional yeast
1 teaspoon dry mustard
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon paprika (Hungarian paprika is especially nice)
1/4-1/2 teaspoon salt
dash freshly ground black pepper
up to 1 teaspoon additional dried herbs & spices of your choosing
wet mix:
1 1/3 cup water
1/4 cup olive oil
1 tablespoon soy sauce
breading:
1/4 cup cornmeal
1/4 cup panko or breadcrumbs
1/4 cup nutritional yeast
1/2 teaspoon lemon zest
dash each salt and pepper
Preheat your oven to 350. Generously oil a cooking sheet. Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in a liquid measuring cup or small bowl. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until all the liquid is absorbed. There is no need to knead the dough.
In a bowl, combine the breading ingredients.
Break off a piece of the dough, form it into a nuggety shape, coat it in breading, and transfer it to the oiled cooking sheet. Repeat with the rest of the dough. When you’re done forming the nuggets, you might want to spray the top with olive oil, but if you don’t have an oil mister, it’s not necessary. You can save any remaining nugget breading for next time.
Bake for 12-15 minutes, flip the nuggets, and bake for another 5-8 minutes. Serve warm with your favorite dipping sauce. Milo likes marinara or ketchup, but we’ve also done barbecue sauce and agave mustard. Yum.
13 Responses to “Nuggets”
i made the other recipe and it was SO great!!
I made these and they are indeed very easy and tasty. My omni husband actually ate one and then asked for more. He is very picky about what he considers fake food, so if he liked them then you know they are good.
I was afraid and thought I had done something wrong because my dough was so wet, but these turned out great!! Best high protein pregnancy snack a girl could ask for!
I tried making these for dinner and the dough was so wet that I couldn’t even form them into nuggets. I swear I measured everything correctly. Any ideas?
nebraska – the dough is pretty wet, but i’ve never had a trouble breaking off chunks. it needs to be really wet or else they’ll over-dry in the oven before they set. no ideas but sorry it didn’t work out for you!
Just kidding! While I most certainly did measure everything correctly, I didn’t use the correct ingredients! I’m a total idiot and used whole wheat flour instead of gluten. I really need to reorganize my labeling system. Ugh. I’ll be giving these a try again later this week and will report back on how tasty they’re going to be!
[...] busy here this week, so for lunches I made up a big batch of the dry mix for Joanna Vaught’s nugget recipe. I’ve been mixing in the appropriate amount of liquid and baking high protein, nutritious [...]
[...] Vaught’s nuggets (I think I have everything for [...]
Just had these tonight. So forking good! I don’t make a lot of things twice but my husband and I agreed that these definitely need to become a regular in our house. I look forward to trying out different spice combinations as well.
I was thinking about buying your cookbook because I’ve heard nothing but positive things regarding it and I actually tried this recipe just to make sure my tastes jived with yours. I’m sure all right. Going to purchase it right now!
WOW! SO SO SO GOOD! This is the best mock meat recipe I have ever made!! Thanks so much for sharing
Hey Joanna!
Excited to try these. I am going to make BBQ and agave-mustard. I like your recipes because the flavor is still there and while not fat-free, lower in fat than a lot of recipes.
Anyway, I was wondering if you think the gluten mixture (wet mixed with dry but w/o the breading) would be fine in the fridge overnight before shaping?
pamela – yeah it should be fine. i haven’t tried it myself but i can’t think of any reason why not. it will probably firm up quite a bit in the fridge, however, so the end result might be a little chewier.
Joanna-
I made these last night and I really liked them!
I do have an idea for those who had dough that was too wet. I always let any seitan-ish thing I make sit a full 5 min after the water is mixed with the gluten. I have found it helps absorb the water and become more cohesive. Hope that helps.