Main Dishes

Vegan Chicken Nuggets


Have you ever tried making vegan Chicken Nuggets on your own?

I have admittedly never tried something like this before, but I couldn’t hold back and plunged into the adventure! What came out of it? Crunchy and tasty vegan chicken nuggets that are great for the entire family!


Vegan Chicken Nuggets

Vegan Chicken Nuggets made out of Rice

I decided to make the vegan chicken nuggets out of rice instead of tofu because I like the consistency a bit more and the rice works better for shaping the nuggets. I only refined the rice with a few spices such as dried garlic, paprika powder and nutritional yeast. It’s so easy to make this dish yourself!


Vegan Chicken Nuggets

Vegan Breadcrumb Coating made easy

I didn’t think a vegan version of the breadcrumb coating was that easy. Basically it is important to find a good substitute for the eggs and this is where the cornstarch comes in handy. It combines the milk with the breadcrumbs and thus coats the nuggets pretty good. Follow the steps below: First, place the formed nuggets in the cornstarch, making sure that the nugget is well covered. Then dip it in the plant milk. Now place or roll in the breadcrumbs very well so that enough breading remains on the nuggets.


vegan dishes

Baking in the oven or frying in a pan?

You can fry the vegan chicken nuggets with oil in a pan or bake them in the oven by brushing them with oil beforehand. I recommend the version with the pan a bit more, because it makes the nuggets even more crispy. However, you also need more oil here. If you want to bake them in the oven, you need a little more time until all nuggets have been covered or drizzled with oil, because you can easily brush the breadcrumbs away (and since it is difficult to brush the entire nugget with oil, they won’t be as crispy as the fried ones).



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Vegan Chicken Nuggets

Natascha
Your tasty and easy meal or snack!
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Lunch/Dinner, main dish
Servings 5 people

Ingredients
  

For the Nuggets

  • 500 g round grain rice
  • 1 L water
  • salt & pepper
  • 2 tsp dried garlic, ground
  • 2 tsp paprika
  • 10 g nutritional yeast

For the Breadcrumb Coating

  • 100 g corn starch
  • 200 ml plant milk (soy milk)
  • 150 g breadcrumbs

Instructions
 

For the Nuggets

  • Boil the rice with water and a little salt until it's done
  • When the rice has cooled, add the spices and nutritional yeast and mix everything well together
  • Now form medium-sized nuggets, don't forget to wet your hands so that the rice does not stick to them

For the Breadcrumb Coating

  • Take 3 plates and fill one with cornstarch, one with milk and the other with breadcrumbs.
  • Now take the formed nuggets and bread them one after the other: First roll them in the cornstarch, make sure that the nugget is well covered.
  • Then dip it into the plant milk and wait a few seconds for the cornstarch to absorb the liquid.
  • Then roll the nugget in the breadcrumbs so that enough breading remains on the nugget.
  • Now fry the nuggets in a pan with plenty of oil until they are golden brown and crispy.

Notes

You can fry the vegan chicken nuggets with oil in a pan or bake them in the oven by brushing them with oil beforehand. I recommend the version with the pan a bit more, because it makes the nuggets even more crispy. However, you also need more oil here. If you want to bake them in the oven, you need a little more time until all nuggets have been covered or drizzled with oil, because you can easily brush the breadcrumbs away (and since it is difficult to brush the entire nugget with oil, they won’t be as crispy as the fried ones).
Keyword chicken nuggets, vegan

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