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'Chicken' Nuggets With Hemp Yogurt, Quinoa and Peas [Vegan, Oil-Free]
A delicious, simple version of chicken nuggets that is made entirely of healthy, whole ingredients and takes minutes to make.
Ingredients You Need for ‘Chicken’ Nuggets With Hemp Yogurt, Quinoa and Peas [Vegan, Oil-Free]
How to Prepare ‘Chicken’ Nuggets With Hemp Yogurt, Quinoa and Peas [Vegan, Oil-Free]
For the Vegan Chicken Nuggets
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Blend flour, water, salt, cumin, turmeric, black pepper, and chophouse seasoning in a blender until well incorporated.
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Heat a non-stick pan over high heat. Test it by sprinkling a drop of water. If it sizzles, then it is ready.
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Pour blender mixture into the pan, and swirl it around the pan so that it's evenly spread out on the entire pan.
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Continue to cook until the top is no longer wet and shiny, and is completely dry.
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At this point, start to cut up the omelet with a spatula inside the pan, and fold pieces together.
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Add the coconut aminos, and flip the pieces over, making sure they are completely dry on both sides.
For the hemp yogurt sauce
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Place all ingredients in a blender, and blend until completely smooth.
For serving
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Serve chicken nuggets on top of some quinoa and defrosted green peas, with the sauce drizzled on top.
Notes
Optional: serve with quinoa, brown rice, or millet, and frozen defrosted green peas.



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