These quick and easy pan-fried vegan no-chicken nuggets are crispy, textured, protein-packed and super moreish. Pair them with your favourite sauce - I like to mix a little barbecue with sweet chilli sauce.
½tspdried mixed herbs - eg. Italian herbs or similar
½tspcumin
½tspbaking soda
½tspsalt
2tspflaxseed meal
3tbspwater
1tbspvegenaise - or other vegan mayo
1tspwhite rice vinegar
1tspshiro miso paste
3.5Cokara
2Ccooked brown rice
¼Crice flour
Oil for frying - 50/50 olive oil and coconut oil works really well
Instructions
In small bowl or jug, whisk the flaxseed, water, vegenaise, rice vinegar and miso paste. Set aside for 5 minutes.
In a large mixing bowl, combine the plain flour, arrowroot flour, veg stock powder, garlic powder, mixed herbs, cumin, baking soda and salt. Make a well in the center and pour in the wet ingredients, brown rice and okara. Mix into a firm batter.
Line a large plate or baking tray with baking paper. Place the rice flour onto a small plate or bowl. Using wet hands, form about 1 tbsp size nugget shapes. Drop each nugget into the rice flour on to lightly coat both sides and then place on the baking paper. You should get around 18-20 nuggets.
Heat about 1 tbsp each of olive oil and coconut oil on the fry pan. On high heat, pan-fry nuggets for 6 minutes on each side. Don’t overcrowd the pan - it’s best to cook them in 2 batches.
Let cool slightly on some paper towel and serve with your favourite sauce!