Craving the crispy, comforting goodness of chicken nuggets but want to keep it 100% plant-based? You’re in the right place!
This vegan chicken nugget recipe delivers all the flavor and crunch you love, without any animal products. Perfectly seasoned, crispy on the outside, and tender on the inside, these nuggets are not only delicious but also nutritious and easy to make at home.
Whether you’re a seasoned vegan, a curious omnivore, or cooking for picky eaters, these nuggets will quickly become a family favorite.
Using wholesome ingredients like chickpeas, vital wheat gluten, and a blend of spices, this recipe offers a satisfying texture that mimics the classic chicken nugget experience. Plus, baking or pan-frying them makes it a healthier alternative to traditional deep-fried nuggets.
Serve them with your favorite dipping sauce for the ultimate snack or meal. Ready to dive into this fun and tasty recipe?
Let’s get started!
Why You’ll Love This Recipe
This vegan chicken nugget recipe ticks all the boxes for a crowd-pleaser. First, it’s easy to prepare with common pantry staples and requires minimal hands-on time.
The texture is delightfully chewy yet tender, thanks to the vital wheat gluten and chickpea base, giving you that satisfying bite reminiscent of traditional nuggets.
Secondly, these nuggets are incredibly versatile. You can bake them for a lighter option or pan-fry for extra crispiness and flavor.
They’re perfect for lunchboxes, game day snacks, or a quick weeknight dinner. Plus, they freeze well, so you can make a batch ahead and enjoy them anytime.
Lastly, this recipe is fully customizable — feel free to adjust the seasoning to your liking or try different coatings like panko or crushed cornflakes. If you love plant-based comfort food, this recipe will quickly become a staple in your kitchen.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chickpeas (cooked or canned, drained) | 1 1/2 cups | Rinsed and drained if canned |
| Vital Wheat Gluten | 3/4 cup | Provides chewy texture |
| Chickpea flour (or all-purpose flour) | 1/4 cup | Helps bind the mixture |
| Vegetable broth | 3/4 cup | Warm, for mixing |
| Nutritional yeast | 2 tbsp | Adds savory umami flavor |
| Garlic powder | 1 tsp | |
| Onion powder | 1 tsp | |
| Paprika (smoked or sweet) | 1 tsp | For smoky flavor |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | |
| Plant-based milk (unsweetened) | 1/2 cup | For coating |
| All-purpose flour (or gluten-free flour blend) | 3/4 cup | For dredging |
| Panko breadcrumbs | 1 1/2 cups | For crispy coating |
| Ground flaxseed | 2 tbsp | Mixed with water for flax egg |
| Water | 6 tbsp | For flax egg |
| Cooking oil | 2-3 tbsp | For pan frying or brushing before baking |
Equipment
- Food processor or high-speed blender
- Mixing bowls (large and medium)
- Baking sheet lined with parchment paper
- Measuring cups and spoons
- Whisk or fork (for mixing flax egg)
- Shallow bowls or plates (for dredging station)
- Non-stick skillet or frying pan (if pan frying)
- Cooling rack (optional, for baking)
Instructions
- Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Whisk and let sit for 10 minutes until thickened. This acts as a vegan binder.
- Blend the chickpeas: Drain and rinse your chickpeas well. In a food processor, combine the chickpeas with vegetable broth, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper. Pulse until the mixture is mostly smooth but still has some texture for bite.
- Mix dry ingredients: In a large bowl, stir together the vital wheat gluten and chickpea flour. These create the base dough of your nuggets.
- Combine wet and dry: Pour the chickpea mixture and the thickened flax egg into the dry ingredients. Stir well until a dough begins to form. Knead the dough gently in the bowl for 2-3 minutes until elastic and well combined.
- Shape the nuggets: Divide the dough into roughly 16 equal pieces. Shape each piece into a nugget shape — oval or rounded rectangles work best.
- Set up the coating station: Place the all-purpose flour in one shallow dish, the plant-based milk in another, and the panko breadcrumbs in a third.
- Coat the nuggets: Dredge each nugget first in flour, then dip into the plant milk, and finally coat with panko breadcrumbs. Press gently to ensure the crumbs adhere well.
- Cook the nuggets: You have two options:
- Baking: Preheat your oven to 400°F (200°C). Place the nuggets on a parchment-lined baking sheet. Lightly brush or spray with cooking oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
- Pan-frying: Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat. Fry nuggets in batches for 3-4 minutes each side until crispy and browned. Drain on paper towels.
- Serve hot: Let nuggets cool slightly before serving. Enjoy with your favorite dipping sauces like BBQ, vegan ranch, or spicy mustard.
Tips & Variations
Tip: To make these gluten-free, substitute vital wheat gluten and chickpea flour with a gluten-free all-purpose flour blend and add extra chickpea flour for binding. The texture will be softer but still delicious.
Variation: For a spicy kick, add 1/2 teaspoon cayenne pepper or chili powder to the chickpea mixture. Try different coatings like crushed cornflakes or seasoned breadcrumbs for unique textures.
Storage: These nuggets freeze beautifully. Place them on a tray to freeze individually before transferring to a freezer bag.
Reheat in the oven for best crispness.
Looking for more plant-based inspiration? Check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for hearty options, or try the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to wrap your nuggets in a tasty tortilla.
For a flavor-packed twist, explore Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Per 4 Nuggets (approx.) |
|---|---|
| Calories | 210 kcal |
| Protein | 14 g |
| Carbohydrates | 22 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 350 mg |
Serving Suggestions
These vegan chicken nuggets are incredibly versatile. Serve them hot with your favorite dipping sauces — try classic ketchup, vegan honey mustard, or a spicy sriracha mayo made with vegan mayo and hot sauce.
Pair them with crispy baked fries or a fresh salad for a complete meal.
For a fun twist, add the nuggets to a sandwich or wrap using the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade. Or, toss them into a bowl with steamed veggies and your favorite grain for a hearty lunch bowl.
Planning a party? These nuggets make excellent finger foods alongside other vegan appetizers.
You can even pair them with the colorful and flavorful sides from our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor collection for an exciting twist.
Conclusion
Making your own vegan chicken nuggets at home is a satisfying and delicious way to enjoy a classic comfort food without compromising your plant-based lifestyle. This recipe combines wholesome ingredients and simple techniques to create nuggets that are crispy on the outside, tender on the inside, and packed with flavor.
Whether you bake or pan-fry them, these nuggets are a versatile addition to any meal and perfect for snacks, lunches, or main courses. Plus, they freeze well and can be customized to suit your taste buds, making them ideal for meal prep and busy days.
We hope this recipe inspires you to explore more plant-based cooking and enjoy the rich variety of vegan dishes available. Don’t forget to browse our other tasty recipes like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to keep your menu exciting and flavorful!
📖 Recipe Card: Vegan Chicken Nuggets
Description: Crispy and flavorful vegan chicken nuggets made with chickpeas and vital wheat gluten. Perfectly seasoned and baked for a healthier alternative to traditional nuggets.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 cup cooked chickpeas
- 1/2 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Mash chickpeas in a bowl until mostly smooth.
- Add vital wheat gluten, nutritional yeast, vegetable broth, soy sauce, and spices; mix well.
- Knead mixture for 2-3 minutes until doughy and firm.
- Shape mixture into nugget-sized pieces.
- Coat each nugget with breadcrumbs.
- Place nuggets on a baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
- Serve warm with your favorite dipping sauce.
Nutrition: Calories: 220 kcal | Protein: 15 g | Fat: 6 g | Carbs: 25 g
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