Deceptively Delicious Chicken Nuggets With Veggie Puree Recipes

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!

Steps:

• In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
• In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
• Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
• Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
• Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
• Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.