For the coating

  • 100g gram flour, plus a little extra
  • 100g breadcrumbs (gluten-free if necessary)
  • ½ tsp mustard powder
  • ½ tsp onion powder
  • ½ tsp garlic powder


  • STEP 1

    Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.

  • STEP 2

    Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.

  • STEP 3

    Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate. Mix the breadcrumbs with the spices and scatter onto a second plate.

  • STEP 4

    Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs – handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.

  • STEP 5

    Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.

Goes well with


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