Vegan Chicken Nuggets
Gang/Type: Snack
Ergibt/Yield: 5 Portions - about 30 Nuggets
For the nuggets:
  • 1 14-oz (250 g) can artichokes hearts
  • 1 14-oz (250 g) can chickpeas
  • 1 small onion
  • 1/2 cup (60 g) breadcrumbs
  • 1/2 cup (75 g) cornmeal
  • 1 tbsp herb vinegar
  • 1/2 tsp liquid smoke
  • salt
  • pepper
For the batter:
  • 1 cup (240 ml) non-dairy milk
  • 1/4 cup (30 g) (golden) flaxseed, ground
  • 2 tbsp flour
  • salt
For the coating:
  • 1 cup (100 g) cornmeal
  • 1 cup (85 g) breadcrumbs
  • 1 tsp paprika powder
  • salt
  • pepper
  • olive oil spray
  1. Drain and rinse the chickpeas and artichokes. Press the artichokes between your fingers to get rid of excess water. Finely chop the onion.
  2. Place all ingredients for the nuggets in a food processor and mix until finely chunky. Don't overmix. You want your nuggets textured, not mushy. Season to taste with salt and pepper, transfer the mixture to an airtight container and cool in the fridge for at least 30 minutes.
  3. Whisk the ingredients for the batter in a deep dish until combined and let jelly for 5 minutes. In the meantime combine the ingredients for the coating in deep dish.
  4. Heat the oven to 180° C (360° F). Line a baking tray with parchment paper and spray generously with olive oil spray.
  5. Remove the mixture for the nuggets from the fridge, take a heaped tablespoon full and for in nugget shape. Proceed until all of the mixture is used.
  6. Dip one nugget in the batter, turn and then use a fork to toss it around in the coating. Place on the baking tray. Do so with all nuggets, place them next to each other on the tray and spray generously with olive oil.
  7. Bake the nuggets for 10 minutes then turn and bake for another 10 minutes. Then rise the temperature to 200° C (400° F) and let brown on each side for further 5 minutes each.
  8. Transfer to a cooling rack and let cool a bit or completely. Serve with dip of choice. I think barbecue sauce, mayo and sweet chili sauce taste best.
Recipe by Blueberry Vegan at