Vegan nuggets on a plate served with a pot of tomato sauce

Vegan nuggets

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(1 ratings)

Prep: 20 mins Cook: 40 mins plus 1 hr chilling

Easy

MAKES 30

Rustle up a batch of vegan nuggets, packed with cannellini beans, cauliflower and carrot. They make great kids' party food that everyone can enjoy, or serve as an after-school snack

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegan

Nutrition: Per serving

  • kcal55
  • fat1g
  • saturates0g
  • carbs8g
  • sugars1g
  • fibre2g
  • protein3g
  • salt0.2g
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Ingredients

  • 300g cauliflower florets (or ¾ small cauliflower)
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 carrots, chopped (about 165g)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ medium onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 2 tbsp nutritional yeast
    Nutritional yeast

    Nutritional yeast

    new-trish-in-al yeest

    Dried nutritional yeast flakes differ from active and beer yeasts

  • 2 tsp yeast extract
  • 400g can cannellini beans, drained
  • 50g gram (chickpea) flour
  • olive oil, for the baking tray
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the coating

  • 100g gram flour, plus a little extra
  • 100g breadcrumbs (use gluten-free if necessary)

Method

  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.

  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.

  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 and fill a second with the breadcrumbs.

  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.

  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.

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