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So, with the rather challenging times, we’ve been going through, comfort food has been a necessity. From pizza to pasta to burgers, they all made their way into my stomach more often than usual. ðŸ™Š

I’m sure a lot of you have experienced the same.

But there’s no need to rely on highly-processed foods to satisfy those cravings.

Instead, we can make healthy comfort food yourselves that tastes just as delicious and nourishes our bodies at the same time. ðŸŽ‰

And don’t worry, you don’t need to spend all your time in the kitchen to get the best of both worlds. 

Sounds good?

Well, then the vegan chicken nuggets we are making today are perfect for you. â¬‡ï¸â¬‡ï¸â¬‡ï¸

A plate full of homemade vegan chicken nuggets with dip in the background

While these vegan chicken nuggets probably taste less like “real chicken nuggets” than the processed ones you find at the store, they are so much healthier and no less yummy. 

One of my favorite things about these nuggets is the texture. I enjoy the subtle crunchy breading and the soft goodness inside. 

I also love that they taste delicious as they are but also pair well with any sauce or dip of your choice. 

Moreover, the recipe is so easy to make.

All you need to do is

  • put all the ingredients into a bowl 
  • mash them
  • shape the nuggets 
  • Bread the nuggets 
  • and bake the nuggets for 15 minutes in the oven 

Plus, you can watch your favorite series while doing all of that.

How much more comfortable can it get? ðŸ›‹ï¸

In addition to the fantastic flavor, the vegan chicken nuggets are incredibly healthy. They are made entirely from whole foods, and they are super nutritious.

Among others, they provide you with valuable nutrients such as:

Alright, enough talk, let’s head to the kitchen. 

A vegan chicken nugget with a bite taken out of

⏲️ BAKING TIME

In a preheated oven, the vegan chicken nuggets need to bake approximately 15 minutes. 

🥘 INGREDIENTS

You’ll need:

For the chicken nuggets:

  • 400 g (2 cups) cooked chickpeas 
  • 1 large onion – minced 
  • 50 g (½ cup) oats
  • 1 tsp paprika powder 
  • 2 tbsp nutritional yeast 
  • 1 tbsp garlic powder 
  • 1 tsp Dijon mustard 
  • ½ tsp ground pepper 

For the breading:

  • 60g(⅔ cups) panko flour 
  • 25 g (½ cup) breadcrumbs 
  • 125 ml (½ cup) rice milk or other plant milk of your choice 
A vegan chicken nugget dipped in ketchup

🔪 INSTRUCTIONS

  1. Put all the ingredients for the chicken nuggets into a large bowl and stir well.
  2. Use an immersion blender and purée until you get a smooth mass. You can also do this in a regular blender or food processor, but I find it doesn’t work as well. (In my experience, it only works well if you put in no more than half of the ingredients at once).
  3. Prepare the breading by mixing the panko flour and breadcrumbs in a flat bowl. 
  4. Pour the rice milk into a small deep bowl.
  5. Preheat the oven to 180 Celsius (~or 350 F)
  6. Take 1 tbsp of the chicken nuggets mass and form a nugget like shape.
  7. Dip the chickpea nugget into the bowl with rice milk (don’t soak it).
  8. Immediately after, coat the nugget with the breading and place it on a baking sheet.
  9. Repeat until you’ve used up all the batter.
  10. Put the vegan chicken nuggets into the preheated oven and bake for about 15 minutes or until the crust achieves a beautiful golden color. 

💭 TIP

Using panko breadcrumbs will truly elevate the recipe. They are more coarse than regular breadcrumbs, which results in a nicer texture. 

If you want to go the extra mile and make the breading extra yum, toast the panko breadcrumbs in the oven or a dry pan until they reach a darker color before. Doing so will add a little extra crunch and flavor.

I enjoy the chicken nuggets as the recipe describes, so most of the time I don’t feel like putting in the additional effort. But I do it if I want to impress someone. 😉

EASY & HEALTHY VEGAN CHICKEN NUGGETS

Tamara June
These homemade vegan chicken nuggets made from chickpeas are the perfect healthy comfort food. The recipe is easy to make and super delicious.
Prep Time 15 mins
Cook Time 15 mins
Course Main dish
Cuisine Vegan, Whole-foods plant-based
Servings 15 chicken nuggets
Calories 440 kcal

Equipment

  • Immersion blender – alternative; blender or food processor
  • Large bowl
  • 1 flat bowl
  • Small deep bowl
  • Baking tray
  • Oven
  • Reusable parchment paper

Ingredients
  

For the chicken nuggets:

  • 400 g cooked chickpeas
  • 1 large onion – minced
  • 50 g oats
  • 1 tsp paprika powder
  • 2 tbsp nutritional yeast
  • 1 tbsp garlic powder
  • 1 tsp Dijon mustard
  • ½ tsp ground pepper

For the breading:

  • 60 g panko flour
  • 25 g breadcrumbs
  • 125 ml rice milk or other plant milk of your choice

Instructions
 

  • Put all the ingredients for the chicken nuggets into a large bowl and stir well.
  • Use an immersion blender and purée until you get a smooth mass. You can also do this in a regular blender or food processor, but I find it doesn’t work as well. (In my experience, it only works well if you put in no more than half of the ingredients at once).
  • Prepare the breading by mixing the panko flour and breadcrumbs in a flat bowl.
  • Pour the rice milk into a small deep bowl.
  • Preheat the oven to 180 Celsius (~or 350 F)
  • Take 1 tbsp of the chicken nuggets mass and form a nugget like shape.
  • Dip the chickpea nugget into the bowl with rice milk (don’t soak it).
  • Immediately after, coat the nugget with the breading and place it on a baking sheet.
  • Repeat until you’ve used up all the batter.
  • Put the vegan chicken nuggets into the preheated oven and bake for about 15 minutes or until the crust achieves a beautiful golden color.
Keyword healthy, homemade vegan chicken nuggets, oil-free, vegan dinner, vegan lunch

🌡 STORING LEFTOVERS

You can store the vegan chicken nuggets in the fridge for 3-4 days. 

You can also freeze them for 1-2 months.

To prevent the nuggets from sticking together, pre-freeze them on a flat surface (like a baking tray).

Once they are frozen, you can take them off the baking sheet and place them in a smaller container or bag. 

🥗 SIDE DISHES

Although these vegan chicken nuggets are healthy, by themselves, they don’t constitute a wholesome meal. 

Of course, if you want some real comfort food, feel free to eat the chicken nuggets with some fries. 

But if you want to add a bit more healthiness to the meal, enjoy it with a nice big salad. Moreover, instead of fries, choose rice, couscous, or rosemary potatoes.

📖 VARIATIONS

If you can’t find panko breadcrumbs, you can choose cornflakes or regular breadcrumbs instead. Keep in mind though that this will change the texture.

If you make these nuggets for children or don’t like the onion’s remaining crunchiness, here is what you can do: sautee the onion in a pan until it gets soft and translucent. Then, add it to the chicken nugget mass.

A plate full of homemade vegan chicken nuggets with dip in the background

👪 SERVING SIZE

This recipe makes about 15 chicken nuggets. You can adjust the number of servings by clicking on the number in the recipe card and sliding it up or down. 

🍽 EQUIPMENT

  • Immersion blender – alternative; blender or food processor 
  • Large bowl
  • 1 flat bowl
  • Small deep bowl 
  • Baking tray
  • Oven
  • Reusable parchment paper

What is your favorite sauce to dip your chicken nuggets into?

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