Vegan chickenless nuggets


Vegan “chicken” nuggets
(With ranch-esque dipping sauce)

I miss chicken nuggets. But I don’t miss eating chickens. So I made faux chicken nuggets. I decided to be nice and share the recipe with you. You’re welcome.
For this recipe you need 1 bag of dried soy ball chunk thingies. Usually there’s about two cups per bag, which is what you’ll need. About two cups of soy balls. (Lol soy balls)
It’s possible that they sell them in bigger bags in the states but here they only sell them in a small bag with approximately two cups inside. You can probably find this at wholefoods, trader joes, or any vegan/health food store near you. Anywho…

1 bag (two cups) dried soy chunk/balls
3 cups veggie broth (or two cups water with 2 bouillon cubes)
A whole buttload (i will guesstimate 1/8 of a cup) of your mix of seasonings of choice (I used onion and garlic powder, adobo, no-salt dehydrated veggie seasoning, oregano, thyme, a very small dash of dried ginger powder, and of course extra garlic powder. You can’t over season this stuff, trust me)
3 cloves of garlic, finely minced
3/4 cup corn starch
1/3 cup flour
3/4 cup bread crumbs (I used panko, you can use your favorite, but panko is amazing)
3/4 reserved broth (leftover what you soaked the soy chunks in)
Oil for frying

1) Mix veggie broth, desired seasonings, and minced garlic together in a bowl. Add the soy chunks and stir. Let sit for an hour, or until soft.
2) Drain the chunks but reserve 3/4 cup of the broth, setting it aside in a bowl. Squeeze some (not all) of the excess liquid out of the chunks with some paper towels.
3) mix the 3/4 cup leftover broth with 1/3 cup flour, whisk it really well. No lumps allowed!! Then add the soy chunks and let them get thoroughly coated.
4) put your 3/4 cup corn starch in a ziplock bag. Add the chunks and toss them in the starch, coat completely.
5) add the 3/4 cup of bread crumbs to the ziplock bag and thoroughly coat the soy chunks
6) fry the soy chunks in a pan with a thin layer of oil on medium heat. Make sure you flip them around on all sides so they get cooked thoroughly. I fried them in batches. It takes about 6 minutes per batch.

Let dry on paper towels, serve with vegan “ranch”. That recipe is below. And it’s the bomb diggity. They don’t sell vegan sour cream in Japan so I had to make my own, I’m very happy with my recipe. You will be too.

1/4 cup vegan mayo
2 tablespoons lemon juice
1 tablespoon (two cloves-ish) minced garlic
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
Dash of onion powder

Mix. Eat. Be amazed. Thank me for giving you the recipe. Continue eating.




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