Buzz
Chicken nuggets are undeniably fun to eat, but many vegetarians miss out on this crispy snack due to its animal protein content. These chickenless nuggets, made from texturized vegetable protein and chickpeas, offer a savory, satisfying, and fully vegan alternative.
Living in Portland keeps me on top of the latest vegan food trends (whether I want to or not), and right now, soy curls—or “texturized vegetable protein”—are all the rage. While TVP has been available in Asian markets for years, it’s only now becoming popular. On its own, TVP is quite neutral in flavor, but its texture is fantastic and it soaks up any liquid it’s rehydrated with. I used Better Than Bouillon mixed with water, but feel free to use another stock of your choice, though you may need to adjust the salt.
When combined with chickpeas, TVP creates a deliciously savory nugget, somewhere between a soy curl and falafel. Aquafaba, the liquid from the chickpea can, serves as a binding agent, and a touch of flour helps hold everything together. To make these chickenless nuggets, you’ll need the following ingredients:
1 can of chickpeas + 1/4 cup of the liquid from the can
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
10 grinds of fresh pepper
1/2 cup texturized vegetable protein
1/2 cup hot water
1 teaspoon No-Chicken Better Than Bouillon
1 teaspoon soy sauce
1/4 cup all-purpose flour
1 cup panko bread crumbs
2 teaspoons olive oil
1 teaspoon salt
Fresh pepper to taste
Cayenne to taste (optional)
Set aside a quarter cup of the liquid from the can of chickpeas. Drain the remaining liquid, but keep it for future use. Blend the chickpeas in a food processor with garlic powder, onion powder, and pepper until smooth. Set the mixture aside. In a bowl, add the vegetable protein and dissolve the Better Than Bouillon in the hot water, pouring it over the protein. Let it sit for 10 minutes, then mix in the chickpea paste. Beat the reserved chickpea liquid until frothy, then stir it into the mixture along with the flour and soy sauce.
In a separate bowl, combine the remaining ingredients to prepare the coating, using your hands if necessary to evenly distribute the olive oil. Scoop tablespoons of the chickenless mixture and form them into nugget shapes by pressing them into the coating. (They will be soft but firm up as they bake.) Place them on a parchment-lined baking sheet and bake at 400℉ for 40 minutes, flipping halfway through. Allow them to cool for a few minutes before serving with your favorite dipping sauce or using them in a chickenless sandwich. If you want to experiment with flavors, try a different broth, add fresh ginger, or get creative with the breading.
