Nuggets

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
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.

 

[print_this]

Nuggets
makes 24-40 or 4-6 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 small 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.

[/print_this]

 

Comments

Nuggets — 36 Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. Pingback: Weekday Madness « On Cardamom and Cast Iron

  6. Pingback: Trying to keep up the MoFo’ing… « Title shmitle

  7. 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!

  8. WOW! SO SO SO GOOD! This is the best mock meat recipe I have ever made!! Thanks so much for sharing :)

  9. 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.

  10. 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.

  11. Joanna, I just made these for . . . I think the fourth time. I love them! I’m scheming to make them for my omni sister’s toddler when I visit later this month. I can’t imagine a kid not liking these.

  12. Pingback: Milo’s Lunch — joanna vaught

  13. Pingback: Seitan Nuggets — OMG Veg!

  14. Pingback: Vegan Chicken Nuggets | Ahimsa

  15. These are delicious and a staple in my house! Quick, delicious and the kids LOVE them. I’ve even given them to non-vegan kids and they don’t know the difference. They are also great as “chickn” patties! Thanks so much for the recipe!

  16. Pingback: Nuggets Comparison | joanna vaught

  17. Pingback: » VeganMoFo: Child’s Play Don’t Eat Off The Sidewalk!

  18. I have not had much luck with seitan the dozen or so times I’ve tried to make it. But if your son like these (loves, from the sound of it), I have to give it a try. Plus, I LOVE the post with the nutritional comparison. Thank you for being vegan!! :)

  19. Pingback: A Tad Monochromatic Again « Vegan Food For Thought

  20. Thank you so much for this recipe. I’m eating them right now and they’re AMAZING! I can’t have soy,so I used fake soy sauce and this is the first time I’ve had nuggets in a couple years!!! I’ll be making these a lot.

  21. Pingback: Nugs « Mac-N-Dos

  22. Made these for lunch today and my two boys (3 & 8) LOVED them.
    I thought the dough was looking rather moist but I let it sit for a few minutes and it ended up perfect!
    Certainly making these again soon (was hoping this batch would last a bit longer, too tasty apparently!)

  23. Pingback: Some Borrowed Recipes | thecastironvegan

  24. hi, these look great! i was just wondering if the amount of olive oil used, 1/4 cup, is necessary or if i can use a smaller amount and still have the recipe turn out?

    Thanks!

  25. I’m still making these regularly, I love them so much! Sometimes I use jerk spice or garam masala in the nuggets and then add finely shredded coconut to the breading. They never get boring because you can make them so many different ways!

  26. I was so so so excited to make this recipe but it didn’t turn out well for me at all. I really have no idea what I did wrong. I followed it exactly- I used chick pea flour. Maybe that’s where I went wrong? I feel awful, because it just tasted really gross…and I just don’t know where I went wrong, and wish I hadn’t wasted all those ingredients!

  27. Love it. I’ve made this now 6 times, I think. It started out as something for my sweet kids, but… now the grown-ups have them on top of their salads every day!! Thank you! My favorite version is to do 1/4 C whole wheat flour and 1/4 C chickpea flour, and to do as another commenter recommended: let it sit for 5 minute after mixing dry and wet ingredients (and to knead it a little bit). Really great and than you so much for this. Next up: I’m going to try these cut up in pot pie!!

  28. I feel like I owe you another comment. We love these. They are a very enjoyed part of my kids’ diet and I really appreciate it. Hugs to you, Joanna. Our family loves you.

  29. Hiya! These look amazing ! And a perfect quick tea time food for my kids..
    i always end up asking the same question about recipes like this.. would these freeze okay?
    If so at which stage would you freeze them or would you par bake first?
    sorry if anyone has ‘seen’ me asking the same question on other websites about other recipes, i apologise, im not too confident on storing foods!
    Thanks :)

  30. I made these tonight. Everyone loves it – my son got mad at me for a short while: hé thought they were chicken nuggets!