Goodness, goodness me. Whoever said eating a vegan or plant based diet is missing out needs this Vegan Nuggets recipe in their recipe book. Sooo yummy, and have received the seal of approval from our master 3 and I’m certain non-vegan kids (and grown ups) would certainly enjoy.
Plus, they taste sooo much better than the vegetarian Quorn nuggets that you can buy, and of course, not processed.
We enjoyed our Nuggets today with a salad of:
Celery, Cucumber, Red Capsicum, Red Apple, Walnuts & Raisins (with a little Apple Cider Vinegar)
Preheat oven to 200ºc
On a baking tray place the bread crumbs on a sheet of grease proof paper and bake until golden brown - approx 5 minutes.
Once bread crumbs are done, place in a bowl to cool and set aside.
Put the rice in the food processor or thermomix and mill into a fine flour (1 min, speed 10). Empty into a seperate bowl.
Drain chickpeas over a cup or bowl (to save the juice). Place chickpeas into the food processor or thermomix, and add in the salt, garlic, onion, paprika & dried rosemary. Mix until the texture is like a crumble (16 seconds, speed 4). Leave in the processor or thermomix.
Add to the chickpea mixture 1/2 a cup of the chickpea juice (whisking prior) add in 1 cup of the rice flour also. Mix until a bit mushy (and you can scoop out and form a small nugget). (20 seconds, speed 4)
Re line the baking tray and using tablespoon scoop out mixture and mould into nugget shape. Coat the nugget in the bread crumbs and place on baking tray/ sheet. Repeat until mixture is used up.
Bake in oven on 200ºc for 15//20 minutes.