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Raw ‘Chicken’ Nuggets [Vegan, Gluten-Free]

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These raw "chicken" nuggets are the perfect lunch for kids! Made from sun-dried tomatoes, corn, and nutritional yeast with a blend of savory seasoning, you'll be surprised at how "meaty" these actually are. Pair with your favorite dipping sauce and fries or a salad on the side!

Raw 'Chicken' Nuggets [Vegan, Gluten-Free]

Serves

8

Ingredients

For the Nuggets:

  • 1/3 cup coconut nectar
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons chia seeds, soaked 10 minutes
  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 1 tablespoon miso
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup sun dried tomatoes, soaked 1 hour
  • 1 red bell pepper
  • 1/2 onion
  • 3 ears corn
  • 1 cup nutritional yeast
  • 2 cups ground sunflower seeds
  • 2 cups ground sesame seeds

For the Optional Breading:

  • 1 cup ground flax seeds
  • 1 teaspoon chili pepper
  • 1/2 teaspoon salt

Preparation

  1. Add the coconut nectar and apple cider vinegar to the blender and pulse. Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.
  2. Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a spatula to move the mixture down and make sure everything is getting blended.
  3. Pour this mixture into a bowl and clean out your blender.
  4. Grind sunflower and sesame seeds in a high-speed blender or coffee grinder.
  5. Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.
  6. In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt.
  7. To make the patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.
  8. Dehydrate overnight, store in an airtight container up to 7 days.

Nutritional Information

Calories: 461 | Carbs: 44g | Fat: 27g | Protein: 17g | Sugar: 7g | Sodium: 140mg

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AUTHOR & RECIPE DETAILS


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Healthy recipes from a plant-based chef.

Amanda Froelich is an RHN, plant-based chef, certified Reiki master therapist, freelance writer, world traveler, and activist. Her passions include writing, advocating for animals and the environment, and teaching people about the benefits of conscious eating. She shares healthy recipes at Bloom for Life.


 

 

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