Clarissa Johal: #MeatlessMonday - #Vegetarian Chik-Nuggets

Monday, May 23, 2016

#MeatlessMonday - #Vegetarian Chik-Nuggets

I came across a similar recipe and decided to alter it a bit for my tastes. The original recipe is vegan, this is vegetarian. I've added more spices and used buttermilk (you can use soy milk if you want to keep it vegan). These DON'T taste like chicken but more like a version of a falafel.

Photo courtesy of  angela n via Flickr


1-14 oz. can artichoke hearts, drained
1-14 oz. can chickpeas, drained and rinsed
¼ cup diced onion
2 garlic cloves, minced
½ cup Italian panko breadcrumbs
½ cup cornmeal
2 tsp. apple cider vinegar
½ to 1 tsp. liquid smoke (Note: I've never bought this and had to make a special trip. I must say it made a huge difference in the way these tasted)
1/2 tsp pepper


1 cup buttermilk
¼ cup ground flaxseed
2 tbsp. whole wheat flour


1 cup cornmeal
1 cup Italian panko breadcrumbs
1 tsp. paprika
1/2 tsp pepper
1/2 tsp salt
1/2 tsp basil


Place artichoke hearts into food processor and coarsely chop. Add remaining nugget ingredients and pulse until coarsely blended. Refrigerate at least 30 minutes (or up to a day).

Combine batter ingredients in a small bowl and allow to sit for at least 5 minutes.

Combine coating ingredients in a separate bowl.

Remove mixture from refrigerator and shape into nuggets.

Deep or pan fry in vegetable oil until browned OR bake at 400F for 20 minutes on each side (Note: I tried this cooking method and they weren't browned or as good.)

Makes about 12+ nuggets. Serve with dipping sauce of choice (BBQ, ranch, tomato sauce, etc)

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