The other day I made a ton of chickpeas. Now comes the part when I need to figure out what to do with all of them. This recipe for vegan nuggets from Connoisseurus Veg has been sitting in one of my Pinterest boards for a long time; laziness kept me from making them. The recipe is fairly simple but it does take some time. I made them by myself but I think it would have gone much faster to have a second set of hands.
The original recipe calls for liquid smoke, but apparently that has corn syrup (which I can’t have because of the cavity risk) so I just didn’t put it in. The recipe also calls for panko breadcrumbs, but apparently those have sugar mixed in too….arg! So, I opted for a mixture of homemade breadcrumbs and chickpea crumbs I found at the store. I would have used all homemade breadcrumbs but I was half a cup short.
- 1-14 oz. can artichoke hearts, drained
- 2 cups cooked chickpeas
- 1/4 cup diced onion
- 2 garlic cloves
- 1/2 cup breadcrumbs
- 1/2 cup cornmeal
- 2 tsp. red wine vinegar
- salt and pepper to taste
- 1 cup unflavored cashew milk
- 1/4 cup ground golden flaxseed (you can use any kind)
- 2 tbsp. flour
- 1 cup cornmeal
- 1 cup breadcrumbs
- 1 tsp. paprika
How I made them:
- Put the artichokes in a food processor and pulse a few times.
- Add the rest of the nugget ingredients in the food processor and process until finely chopped.
- Put the mixture in the fridge while you make the batter and coating mixtures.
- Shape the nuggets into small pieces.
- Dip each nugget first in the batter then the breadcrumb coating. I made mine way too big the first time around. They turned out well but the smaller batch was a lot easier to cook.
- Find your biggest skillet and pour oil so it is about 1/8 inch deep. I used vegetable oil.
- Turn the skillet on medium heat.
- Place nuggets into the skillet. Leave a little bit of room between each so you have room to flip them.
- I cooked the larger nuggets about 5 minutes on each side and the smaller ones about 3 minutes on each side. I think I may have cooked the larger ones a bit too long so maybe 5 minutes on one side and 3 on the other would have been better.
I ended up with about 30 nuggets. They tasted fantastic. Next time I make these I will definitely make them all the smaller size…much easier to work with! I threw about half in the freezer for any lazy days in the near future.
Since every brand of ketchup and barbecue sauce has some type of sugar added in, I just used some marinara sauce. (Why no sugar?…Check out my page titled My Cancer Story-Does anyone have a sugar-free ketchup brand recommendation? I miss ketchup!) I also roasted up some Brussels sprouts as a side.