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one green planet

You probably guessed it—these were inspired by the typical fast food nuggets. That’s as far as the similarity goes! This healthy version makes a wonderful light meal or snack. They are full of protein, terrific tasting, and compassionate, too.

Quit-the-Cluck Nuggets with Mustard Chive Sauce [Vegan]

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Serves

10

Ingredients

For the Nuggets:

  • 1/2 cup (120 ml) unsweetened plain vegan milk
  • 1 tablespoon (8 g) cornstarch
  • 3/4 cup (94 g) all-purpose flour
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt, plus a pinch
  • 1/4 teaspoon ground white pepper, plus a pinch

For the Sauce:

  • 1/4 cup (56 g) vegan mayonnaise
  • 1 tablespoon (3 g) minced fresh chives
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • Salt and pepper

Preparation

For the Sauce:

  1. Whisk the mayonnaise, chives, mustard, and vinegar in a small bowl. Season to taste with salt and pepper. The sauce can be made up to 24 hours in advance, covered, and refrigerated.

For the Nuggets:

  1. Whisk together the milk, cornstarch, and a pinch each of salt and pepper in a shallow bowl. Combine the flour, parsley, onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon white pepper on a plate. Line a baking sheet with parchment paper.
  2. Using one “wet” hand and one “dry” hand, dip each nugget in the milk mixture, then in the flour mixture, coating it well. Place on the lined baking sheet and continue with the remaining nuggets. Refrigerate for 30 minutes or up to 8 hours.
  3. Preheat the oven to 300°F (150°C, or gas mark 2). Pour a thin layer of oil in a large, heavy-bottomed skillet. Heat over high heat. Cook the nuggets (in batches) for 4 to 6 minutes until golden. Reduce the heat to medium-high if the nuggets are browning too much. Turn over to cook the second side for 4 to 6 minutes until also golden. Keep warm in the oven while cooking the remaining nuggets in the same way.
  4. Serve hot with the dipping sauce.


    About The Author

    photourl

    The Great Vegan Protein Book by Celine Steen & Tamasin Noyes

    See My Recipes

    The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy-free, and gluten-free!). Each recipe uses whole food ingredients that can be easily found at most grocery stores or farmer's markets-no hard-to-find ingredients or things you can't pronounce. Say yes to protein and eating better with The Great Vegan Protein Book!

    Comments

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    3. Are the actual nuggets missing from this recipe? I see the ingredients for the wet and dry mixtures to dip the nuggets in, but not the ingredients for the nuggets themselves. Thanks.