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Homemade battered and baked vegan chicken nuggets. A kid's favorite and pure vegan comfort food! (Yields 36 nuggets)
Ingredients
  • subheading: For the "chicken":
  • 246 g chickpeas (15.5 oz can) drained or white beans or 14 oz. firm pressed tofu
  • 236.59 ml not chick'n broth (reconstituted) or other vegan chicken style or vegetable broth
  • 2 tablespoons nutritional yeast (optional)
  • 2 tablespoons neutral-flavored oil
  • 1 ½ teaspoon poultry seasoning
  • 1 ½ teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 160 g vital wheat gluten
  • subheading: For the coating:
  • ½ cup flour
  • 2 tablespoons corn starch
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • subheading: To get the nugget wet:
  • ½ cup plant-based milk or aquafaba (the liquid from the can of beans that you used.)
  • subheading: To oil the cookie sheet:
  • 3 tablespoons neutral-flavored oil
Steps
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