Sunflower Hache Chickenless Nuggets
Sunflower Hache Chickenless Nuggets
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
- Yield9-12 Nuggets
- Cuisine
- Mexican
- Course
- Main Course
- Suitable for Diet
- Gluten Free
- Vegan
- Vegetarian
Ingredients:
- 1 cup Sunflower Haché
- 7/8 cup vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- 1 tbsp vegan Worcestershire sauce
- 1/2 cup flour, divided
- 1/2 cup unsweetened almond milk
- 1/2 cup breadcrumbs
- salt and pepper, to taste
Directions:
1
Bring vegetable broth to a boil. Pour over sunflower haché. (The sunflower hache absorbs instantly so there is no need for soaking time)
2
Add spices, nutritional yeast, Worcestershire sauce, and combine. Taste and adjust salt. Stir in 1/4 cup flour. Depending on the type of flour you use, you may need more to make a firm dough that holds together when pressed in your palm.
3
Place remaining flour, breadcrumbs, and almond milk in separate shallow dishes. Season flour with a pinch of salt and pepper.
4
Dip nuggets in flour, then dip in almond milk and press into breadcrumbs.
5
Place on a lined baking sheet in a 400°F oven for 20 minutes.
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