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A delicious, simple version of chicken nuggets that is made entirely of healthy, whole ingredients and takes minutes to make.

‘Chicken’ Nuggets With Hemp Yogurt, Quinoa and Peas [Vegan, Oil-Free]

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Cooking Time



For the Vegan Chicken Nuggets

  • 1 1/4 cup sprouted garbanzo bean flour
  • 1/3 cup water
  • 1/4 teaspoon Himalayan salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • pinch black pepper
  • 1/2 teaspoon chophouse seasoning
  • 1/4 cup coconut aminos

For the Hemp Yogurt Sauce

  • 1/2 cup hemp seeds
  • 1/4 cup water
  • 4 tablespoons lemon juice freshly squeezed
  • 1/2 teaspoon Himalayan salt


For the Vegan Chicken Nuggets

  1. Blend flour, water, salt, cumin, turmeric, black pepper, and chophouse seasoning in a blender until well incorporated.
  2. Heat a non-stick pan over high heat. Test it by sprinkling a drop of water. If it sizzles, then it is ready.
  3. Pour blender mixture into the pan, and swirl it around the pan so that it's evenly spread out on the entire pan.
  4. Continue to cook until the top is no longer wet and shiny, and is completely dry.
  5. At this point, start to cut up the omelet with a spatula inside the pan, and fold pieces together.
  6. Add the coconut aminos, and flip the pieces over, making sure they are completely dry on both sides.

For the hemp yogurt sauce

  1. Place all ingredients in a blender, and blend until completely smooth.

For serving

  1. Serve chicken nuggets on top of some quinoa and defrosted green peas, with the sauce drizzled on top.


Optional: serve with quinoa, brown rice, or millet, and frozen defrosted green peas.


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