Vegan Nuggets Recipe

Rehydrate TVP

Place 2 cups TVP in a heatproof bowl. Pour 2 cups hot vegetable broth (or boiling water) over the TVP, stir, and let sit 8–10 minutes until absorbed. Fluff with a fork and squeeze out any excess liquid in a fine-mesh sieve or between clean kitchen towels.

Prepare flax egg and tofu

In a small bowl, mix 2 tbs ground flaxseed with 6 tbs warm water and let sit 5 minutes until gelled. Meanwhile, press the tofu to remove excess water (use a tofu press or wrap in towel and weight for 10 minutes), then crumble it into small pieces with your hands or a fork.

Cook aromatics and combine

Heat 1 tbs olive oil in a skillet over medium heat. Add the rehydrated TVP and crumbled tofu and sauté 3–4 minutes to warm through. Remove from heat and let cool slightly.

Mix dry and wet ingredients

In a large bowl combine 1 cup chickpea flour, 3 tbs nutritional yeast, 2 tbs soy sauce, 1 tsp maple syrup, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground black pepper, and 1 tsp salt. Add the cooled TVP/tofu mixture and the flax 'egg', and stir until a cohesive, slightly sticky dough forms. If mixture is too wet, add up to 2 tbs more chickpea flour; if too dry, add 1–2 tbs water or plant milk.

Shape nuggets

Wet your hands slightly and form the mixture into 18–22 nugget-sized patties (about 1.5 tablespoons each) or press into small nugget shapes. Place formed nuggets on a parchment-lined tray.

Prepare vegan buttermilk

Combine 1 cup plant-based milk with 1 tsp apple cider vinegar and stir. Let sit 2–3 minutes until slightly curdled.

Set up dredging station

Place 3 tbs flour in a shallow bowl (season with a pinch of salt and pepper). Place the vegan 'buttermilk' in a second shallow bowl. In a third shallow bowl combine 2 cups panko breadcrumbs, 1 tsp dried parsley, 1 tsp ground mustard, and a pinch of salt and pepper.

Bread the nuggets

One or two at a time, dredge each nugget in the flour, shaking off excess, dip into the plant-milk mixture, then press into the panko mixture, coating thoroughly. Place breaded nuggets on a rack or parchment-lined tray. Repeat until all nuggets are coated.

Pan-fry method (crispiest)

Heat a large skillet over medium and add 2–3 tbs neutral oil. When oil is shimmering, add nuggets in a single layer without crowding. Fry 2–3 minutes per side until golden brown and crisp, flipping carefully. Transfer cooked nuggets to a paper-towel-lined plate or rack. Work in batches and add more oil as needed. Total frying time about 12–15 minutes.

Baking method (lower oil)

Preheat oven to 425°F (220°C). Place breaded nuggets on a parchment-lined baking sheet and lightly spray or brush tops with oil. Bake 12–15 minutes, flip, then bake another 8–10 minutes until golden and firm. For extra crispiness, broil 1–2 minutes at the end watching closely.

Taste a nugget and adjust salt if needed. Serve hot with lemon wedges and your favorite dipping sauce. Store leftovers in an airtight container in the refrigerator up to 4 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer 4–6 minutes.