recipes, snacks




makes 28-36 or 4-6 servings

dry mix:
1 cup vital wheat gluten
2 tablespoons nutritional yeast
1/2 teaspoon salt
up to 1 tablespoon of dry seasoning (suggested: dried herbs, dry mustard, paprika)

wet mix:
1 cup water
1-2 tablespoons canola or olive oil
1 tablespoon soy sauce or Bragg’s Liquid Amino Acids

2 tablespoons “large grain” coating, such as: cornmeal, polenta, panko, or breadcrumbs
2 tablespoons flour
2 tablespoons nutritional yeast
up to 1 teaspoon of dry seasoning (suggested: dried herbs, lemon zest)
freshly ground black pepper

Preheat your oven to 375. Line a baking sheet with parchment paper. 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 spatula to stir until all the liquid is absorbed.

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 baking sheet. Repeat with the rest of the dough. You can save any remaining nugget breading for next time.

Bake for 18-20 minutes. Serve warm with your favorite dipping sauce.

Recipe originally posted to August 2009; published in Yellow Rose Greatest Hits 2011.


One thought on “Nuggets

  1. Pingback: Chickpea Nuggets | joanna vaught

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