Vegan nuggets
Try Vegan nuggets by little FOOBY now. Or discover other delicious recipes from our category Vegan.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 175 gplanted chicken
- 80 gvegan bacon
- 2 tbspmild mustard
- 1 tbspwhite wine vinegar
- 1 tbspolive oil
- 1garlic clove
- ¼ tspmild paprika
- 1 tspsalt
- a littlepepper
- 100 goyster mushrooms
- 1 tbspbreadcrumbs
- 80 gbreadcrumbs
- 2 tbspwhite flour
- 1 dlsoya cream
- 2 tbspolive oil
- ½ bunchflat-leaf parsley
- 175 gvegan crème fraîche
- ¼ tspsalt
- a littlepepper
Instructions
Step 1
In a bowl, mix the planted chicken with all the other ingredients up to and including the pepper. Place the mixture in the food processor in batches, puree until smooth, return to the bowl. Tear the mushrooms into strips, add to the mixture along with the breadcrumbs, mix.Step 2
Knead the mixture well by hand until the ingredients form a compact mass. Shape the mixture into approx. 14 nuggets, place on a baking tray lined with baking paper.Step 3
Empty the breadcrumbs into a shallow dish. Empty the flour and soya cream into two small dishes. Roll the nuggets in the flour in batches, shake off the excess flour, dip in the soya cream and then in the breadcrumbs. Press the breadcrumbs down firmly so that they stick. Return the nuggets to the tray, drizzle with oil.Step 4
Approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the nuggets. Return to the oven for approx. 15 mins.Step 5
Finely chop the parsley, mix in a bowl with the crème fraîche, season.