Make a delicious vegan snack with chickpeas and gluten.
Yield: 30-40 nuggets
Time: an hour
Tools
- cookie sheet
- food processor
- knife
- wide, shallow bowl or plate
Ingredients
- 1 t oil
- 1½ c chickpeas, soaked and cooked or canned/drained/rinsed
- ½ c non-dairy milk
- ¼ c nutritional yeast
- 1 clove garlic, minced
- 1 t dried herbs
- ½ t salt
- ¼ t pepper
- 1 c vital wheat gluten
- 2 c breadcrumbs
Directions
Oil the cookie sheet and set aside.
Place everything up to and including the pepper in the food processor and process until well mixed.
Add about ¼ c gluten and pulse until mixed. Continue adding gluten gradually until it’s all incorporated and the mixture is starting to form a ball.
Transfer to lightly floured counter and knead for a moment to form a smooth ball. It should be just slightly sticky.
Preheat oven to 350. Place breadcrumbs in the bowl.
Tear off a piece of dough about the size of an unshelled walnut.
- For nuggets: roll into a ball, then flatten and stretch into a thin patty.
- For dippers: roll into a tube, then flatten and stretch into a long, thin oblong.
Press into the breadcrumbs, then flip over and press to coat the other side as well. Place on the oiled cookie sheet and repeat with the rest of the dough.
Bake for 12 minutes, flip each nugget or dipper, and bake another 3-5 minutes, until golden brown.
Your chick-en nuggets and dippers are ready to eat like this, or if you’d like something a little crispier, you can panfry them for a few minutes in a bit of oil.
Notes
Serve with a variety of dipping sauces, such as
These freeze really well, so I usually double the recipe and make half into nuggets and half into Breaded chick-en patties.
Adapted from the recipe for “Baked crispy chickpea seitan patties” in The Great Vegan Bean Book, by Kathy Hester.
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