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Ingredients
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Vegan Nugget Base
Breading
To Serve
Method
Vegan Nugget Base
- 1
Prepare flax egg
Whisk together ground flaxseed and 6 tsp water in a small bowl. Set aside for 5–10 minutes until gelatinous.
- 2
Press and crumble tofu
Drain the tofu and press it between clean kitchen towels or paper towels under a weighted pan for 10–15 minutes to remove excess water. Crumble the pressed tofu into large chunks.
- 3
Process nuts and oats
In a food processor pulse the rolled oats and raw cashews until they reach a coarse crumb — not a fine powder. Transfer to a bowl and set aside.
- 4
Make nugget mixture
Add the crumbled tofu, cooked chickpeas, nutritional yeast, tamari, maple syrup, smoked paprika, onion powder, garlic powder, black pepper, and 0.5 tsp salt to the food processor. Pulse to combine until mixture is sticky but still has some texture (about 8–12 short pulses). Scrape down the sides as needed. Add the flax egg and pulse 2–3 times. If mixture is too wet, add up to 2 tbs of the oat-cashew crumb; if too dry, add 1–2 tsp plant milk.
- 5
Form nuggets
Scoop about 1.5 tablespoons of the mixture and shape into nugget patties (about 1.5–2 inches each). Place formed nuggets on a parchment-lined tray. You should get ~18–22 nuggets depending on size. Refrigerate the formed nuggets for 15–20 minutes to firm up (optional but helps with coating).
Breading
- 6
Prepare dredging stations
Set up three shallow bowls: 1) flour mixed with 0.5 cups plant milk to make a thick batter, whisk to remove lumps; 2) bread crumbs mixed with cornstarch, 0.25 tsp salt, 0.25 tsp black pepper, and 0.5 tsp smoked paprika; 3) reserved oat-cashew crumbs (optional) or an extra bowl for dry hold.
- 7
Bread the nuggets
One by one: dip each chilled nugget into the flour-milk batter to coat, let excess drip off, then press into the breadcrumb mixture to fully coat. Place breaded nuggets back on the tray. For a thicker crust, repeat the batter and breadcrumb step once more.
- 8
Optional oven-bake step
If baking instead of pan-frying: preheat oven to 425°F (220°C). Place breaded nuggets on a baking sheet lined with parchment, mist or lightly brush with oil, and bake for 14–18 minutes, flipping halfway, until golden and crisp.
Cook & Serve
- 9
Pan-fry nuggets
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. When shimmering, add nuggets in a single layer without crowding (cook in batches if necessary). Fry 3–4 minutes per side until golden brown and crisp. Lower heat as needed to avoid burning and add more oil between batches.
- 10
Drain and finish
Transfer cooked nuggets to a wire rack or plate lined with paper towels to drain briefly. Let rest 2–3 minutes to firm up inside.
- 11