These no-chicken nuggets are the perfect way to embrace Veganuary with ease and flavour. Completely plant-based, they’re packed with fibre and plant protein, offering a nourishing alternative to traditional nuggets. The combination of chickpeas, carrots, and oats creates a satisfying texture, while nutritional yeast provides a rich, cheesy taste without any dairy.
What makes these nuggets even better is their versatility. They can be baked in the oven or air-fried, making them a simple and accessible option for any kitchen. With gluten-free adaptations, they cater to a wide range of dietary needs.
Whether served as a snack, paired with a salad, or enjoyed as a main dish, these nuggets are a delicious way to prioritise wholesome, plant-based eating without compromising on flavour or ease.
Tips
- Chill the Mixture Before Shaping: If you find the mixture a bit sticky or hard to shape, chill it in the fridge for about 15 minutes before forming the nuggets. This makes it easier to handle and helps the nuggets hold their shape while baking or air frying.
- To easily shape your No-Chicken Nuggets, add a small drizzle of olive oil to your hands before handling the mixture. This prevents the dough from sticking to your hands and helps you shape the nuggets more smoothly. Plus, it adds a little extra crispness when baking!
- For an extra crispy texture, after rolling the nuggets in the breadcrumb mix, give them a quick spray of olive oil before baking or air frying. This helps them turn golden brown and crunchy without deep frying.
- Make a double batch of these No-Chicken Nuggets, cook them all, and freeze the extras! They freeze really well (before or after baking), and you can reheat them in the oven or air fryer for a quick, healthy snack or meal later on.
Swaps
Chickpeas: Swap with white beans or lentils for a different flavour or texture. Both are great plant-based protein sources.
Oats: Use breadcrumbs (for a non-gluten-free option).
Nutritional Yeast: If you don’t have nutritional yeast, you can use a tablespoon of mustard or lemon juice for a tangy flavour, or Parmesan for a cheesy touch.
Breadcrumbs: Swap with crushed cornflakes for an even crispier coating, or use gluten-free breadcrumbs if needed.
Storage
Fridge: Once cooled, store the nuggets in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in the oven or air fryer at 180°C for about 5-7 minutes to restore their crispiness.
Freezer: To freeze, place the uncooked nuggets on a tray lined with baking paper, making sure they don’t touch each other. Freeze until solid, then transfer them to a freezer-safe bag or container. You can cook them directly from frozen in the oven or air fryer at 180°C for about 20-25 minutes, or until crispy and heated through.
More Plant Based Recipes
- High-Protein Plant-Based Breakfast Burrito
- Spaghetti Squash with Lentil Ragù
- Crispy Aubergine
- Lentil Burger
- Lentil Chilli
No-Chicken Nuggets
Ingredients
- 1/2 can chickpeas
- 1 carrot
- 30 g oats
- 10 g nutritional yeast (30g Parmesan cheese)
Spice mix
- 1 tsp garlic
- 1 tsp Italian spices
- 1 tsp paprika
Coating
- 15 g breadcrumbs
- 1 tsp nutritional yeast
- 1 tsp garlic
Instructions
- Prepare the breadcrumb by mixing the coating ingredients on a plate, set aside for now.
- Add chickpeas, carrot, oats, nutritional yeast and spices into the large bowl of Magimix food processor and blitz until you form a uniform dough.
- Take a big spoon of the mixture and shape into nuggets.
- A little hack is to add a drizzle of oil to the palms of your hands; this makes it much easier to shape them into nuggets.
- Roll the nuggets into the breadcrumb mix to cover completely.
- Transfer to a baking tray or air fryer, with baking paper on in, and bake.Air fryer: bake at 180C for 25-30 mins (no need to pre-heat)Oven: bake for 40 mins at 180C.
- Enjoy with your favourite sauce.