Vegan Nuggets (Soy, Gluten, Nut Free) That You Gotta Try
An allergy-friendly vegan nugget option made with chickpeas and oats for a crispy, protein-packed snack perfect for any meal or dipping sauce combo.
Equipment
- 1 Food processor or blender
- 1 Baking sheet lined with parchment
- 1 Oven preheated to 375°F (190°C)
Ingredients
Main ingredients
- 1 cup rolled oats 96g - ground into coarse flour
- 1 teaspoon garlic powder
- ½ tablespoon nutritional yeast
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 can chickpeas 15.5 oz (439g), rinsed
- ½ teaspoon garlic powder for chickpea mixture
- ¼ teaspoon salt for chickpea mixture
- ¼ teaspoon poultry seasoning herb blend
- Spray oil for baking crispiness
Instructions
Instructions
- Pulverize rolled oats in a food processor until a coarse flour texture forms.
- Rinse and drain chickpeas, then combine in the processor with all spices and blend until slightly chunky.
- Pulse to a thick, textured mix without over-blending into puree.
- Scoop mixture into nugget shapes using a spoon and hands.
- Place nuggets on parchment-lined baking sheet and spray oil over the tops.
- Bake in preheated oven at 375°F (190°C) for 15 minutes, flip, spray other side and bake 15 minutes more.
- Rest nuggets after baking before serving for optimal texture.
- Store leftovers in the fridge up to 4 days or freeze unbaked nuggets for future use.
Notes
Store leftover nuggets in airtight container up to 4 days. Reheat in oven for crispiness. Freeze raw nuggets separated on tray then bake from frozen.