Wednesday, March 23, 2011

Baked Chickpea Nuggets

So, I love PPK. Isa always has amazing recipes. But, I wanted to tweak a classic Veganomicon recipe to make it a little more nugget-y. This is a bastardization of the awesome chickpea cutlet recipe. Also, I apologize for the lack of typical pictures. Also, I used a dark filter on these only later realizing when I did, it made them appear a bit burnt, but they weren't. Let's begin shall we.


  • 1 cup -- chickpeas
  • 2 tablespoons -- olive oil
  • 1/2 cup -- vital wheat gluten flour
  • 1 1/2 cup -- crushed crackers or breadcrumbs
    (1/2 cup for actual nuggets, and 1 cup for breading)
  • 1/4 cup -- vegetable broth
  • 2 tablespoons -- brag's liquid aminos or soy sauce
  • 1/2 teaspoon -- dried basil
  • 1/2 teaspoon -- dried thyme
  • 1/2 teaspoon -- paprika
  • 1/4 teaspoon -- dried sage
  • 1 tablespoons -- minced garlic
  • 1 squirt -- lemon juice
  • 1/2 cup -- vegan margarine (melted)
Preheat oven to 375°F

In a food processor, process the chickpeas and oil together making sure not to over process.

In a large bowl add all the other ingredients, except 1 cup of the bread crumbs and the 1/2 cup vegan margarine. Knead for about 3 minutes.

Lightly oil a baking sheet.

Form dough mixture into small nuggets with hands, then dip each one into melted margarine and then into bread crumbs until coated. Place each one on baking sheet in a single layer.

Bake for 20 minutes.
Then flip nuggets and bake another 8-10 minutes until firm and golden brown.

Serve with BBQ Sauce or Agave Nectar. Enjoy!

-Jordan Halliday

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