What I love about transitioning to vegan, is that I’m able to re-create some of my favorite dishes without any animal products. I had fun with this recipe and my sons absolutely love them! I had to double the recipe so they would be able to take some in their lunch boxes the next day. 🙂
This recipe uses nutritional yeast, if you’re not familiar with nutritional yeast I suggest you check it out! It’s such a great addition to vegan dishes, it provides a cheesy flavor and is packed with B vitamins!
We also need ground flaxseed to make an “egg” like substitute. Ground flaxseed is packed with fiber and Omega-3 ALA.
To make the flaxseed “egg” mix 2 tablespoons of flaxseed with 1/3 cup of water and allow it to sit for about 10-15 minutes.
Preheat the oven to 375 degrees.
Drain and rinse the chickpeas, dice the onion and add all of the ingredients to a food processor or a big bowl if you’re mashing by hand.
Mix all of the ingredients together thoroughly, adding additional breadcrumbs and water if needed. It should look somewhat like this:
Scoop the mixture into approximately 1 inch balls, flatten and shape into nuggets.
Pour bread crumbs into a bowl and coat each nugget in the bread crumbs then place onto a baking sheet lined with parchment paper or foil.
Bake at 375 degrees for 30 minutes, turning the nuggets over after 15 minutes.
Serve with your favorite choice of vegan dipping sauce! I absolutely love this Vegan Chipotle Mayo!
Share with your vegan friends!