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After I quit buying the Morningstar Chicken Nuggets (to save money), I began keeping my eye open for a homemade alternative. Then one day a friend of mine posted this recipe on Facebook. She had found it on a forum, and when I asked her for the source, she did some digging and found out it was from the Veganomicon cookbook. Though it isn’t even close to the texture and taste of the Morningstar ones, these are so tasty and have a very nice texture, so they make me not miss the more expensive ones! I imagine that if I were to dip them in egg and breading and fry them like the store bought ones, they would be even better—but less healthier!

I must also give you fair warning that these never last very long on the table. My daughter always wants more long after the last one has disappeared! So if you have more than 4 in your family, you might want to double the recipe. And you can make them soy free by using a little salt instead of soy sauce.

Blend in blender:

1 cup garbanzos (cooked)
2 Tbsp olive oil

Mix in bowl:

½ cup gluten flour
½ cup dry breadcrumbs
¼ cup veggie broth or water (I make a broth with chicken seasoning and water)
2 cloves finely chopped/pressed/grated garlic
2 Tbsp soy sauce
½ tsp lemon zest (when I don’t have fresh lemon, a dash of lemon flavoring works fine)
½ tsp thyme
½ tsp paprika
¼ tsp sage

Add garbanzo mixture to bowl and stir together. Kneed until strings of gluten form. Shape into nuggets (or patties if you wish). Pan fry (I spray in some Pam to keep the oil to a minimum, but you could put as much or little oil as you want) 6-7 minutes on each side on medium low, covered. You will know when they are done when they lose the doughy texture inside. If you cook them too high, they will burn before the inside is done; using a lid helps.

Be sure your breadcrumbs are truly dry, or it won’t turn out as well. You could use blended oats instead of breadcrumbs if you are out of breadcrumbs.

Next week I’m going to share my recipe for gluten steaks. It’s the best one I have found so far, though I suppose if I asked the lady at the Estacada church who made gluten steaks last week for her recipe I would have a better one. But I like this one for a number of reasons, so I’m going to share that next week. In the mean time, watch for my post about breadcrumbs coming up in the next day or two.

11 Responses

  1. #1

    I know this was posted a while back, but I found this link while searching for a vegan chicken nugget recipe. I’m glad I kept digging through the links on google! This is by far the greatest recipe for vegan nuggets. Ever. The texture, taste,….. just everything about it is wonderful!!!

  2. #2

    I absolutely agree! They are THE BEST homemade chicken nuggets I have ever had! And so cheap, too. I should make a double or triple batch and freeze them–they do freeze well.

  3. #3

    Have you used canned garbonzos, or do you cook them yourself for this recipe? We want to try this recipe too….

  4. #4

    I think the recipe assumes canned garbanzos. But I have tons of dry ones and no canned ones, so I always just cook my own. :) I do that for all recipes calling for beans.

  5. #5

    one of my favorite food. delicious and so tasty.


  6. #6

    Hey this sounds good! Can you post a picture of how they look? Also did you ever try the breading?

  7. #7

    No, I never did get a picture taken. However, one of my readers did, and you can find it by following the backtrack in the comments. Let me know if you can’t find the link.

  8. #8

    Thank you soo much for your recipe! I will try and make them on Monday, my daughter is getting NAET Allergy treatment for Eggmix and will not be able to each chicken or anything related to egg for 24 hours so I need a savory alternative to her favorite food, chicken nuggets… I am sure that we will eat these forever after what I have read in the comments… I also want to ask for you permission to translate the recipe and post it in my own recipe blog in Spanish, ¿do you mind? Thank you so much, I will link back to your original post…
    I found the picture of the person you told us, here is the exact link to the pic thank you soo much!

  9. #9

    Sure. It’s not my original recipe anyhow. How has NAET gone for you? We didn’t get any results with it, but I know some do.

  10. #10

    Guys! Lisa knows what’s she’s doing, beans should never EVER be canned. Always make them from scratch. The aluminum is horrible for you…anyways, I’m trying this tomorrow, may put them in my resturaunt! With a little Todd twist…:)

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