Earth Angel Vegan Veggie Nuggets – were a big hit! They were tasty and crunchy. Topped with a little barbecue sauce they were a perfect accompaniment to my favorite meal of mashed potatoes, corn and gravy! They are not an exact recipe as they use left overs of grains and vegetables. Hope you make them and enjoy them as much as we did!
RECIPE: You will need to preheat oven to 375 and line a baking pan with parchment paper.
1 can of beans drained (kidney, pinto, garbanzo)
1 cup of left over grain (brown rice, wild rice, quinoa)
1 cup left over roasted or grilled veggies (I used left over grilled onion, pepper and zucchini)
1/2 cup vital wheat gluten
1-2 cups panko bread crumbs (I used whole wheat)
Put the beans, grains and veggies into a food processor and pulse to form a chunky paste. At this point taste to see if there are any seasonings you want to add like salt and pepper, cayenne pepper adds heat and poultry seasoning adds a chicken nugget flavor. Add seasoning of your choice at this point and pulse a few more times to mix it in. Now add the 1/2 cup vital wheat gluten and pulse until it is mixed in all the way. If it is too thick you can add a little warm water. It should be mold-able and a little sticky. Let it rest in the fridge for about 15 minutes. Take kitchen tablespoon and scoop some up, roll it in a ball and into the panko to completely coat it and then press the ball into a nugget shape (mine came out more like tenders than nuggets) on a parchment lined baking pan.
Bake nuggets at 375 for 20-40 minutes depending on your oven and size of you nuggets. They should be crispy golden brown on the outside! Good with a little barbecue sauce, hot sauce, or your favorite mustard. You can also have them with pasta and marinara or on a sandwich!
If you don’t have left overs to work with… you can buy a bag of frozen brown rice and a bag of frozen fire roasted veggies… let them thaw and use them in place of left overs. If they make the paste too watery just add a little more vital wheat gluten.