Friday, November 8, 2019

Soy Curls Chickenless Nuggets

I wanted to come up with a chickenless nugget for my grandson to have for lunch when he gets old enough to eat solid foods. Instead of chicken nuggets (made from who knows what!), I wanted them to be made of healthy, whole plant foods. These are NOT just kid-friendly!

NOTE: These need to be in the oven almost an hour, so plan to be around to keep your eye on them.

 3 handfuls of soy curls (the very small pieces work fine for this), soaked in warm water for 10 minutes, drained and squeezed out well
1 T Better-Than-Bouillion No Chicken Base
1/4 t paprika
1/8 t black pepper
1/8 t garlic powder
1 large carrot, cut into chunks
1/4 each of red, orange, and yellow bell pepper, cut into chunks
1 cup oats
2 T nutritional yeast flakes
1/2 cup whole wheat bread crumbs + 1/8 t salt

After soaking, draining, and squeezing the soy curls pieces, mix them in a bowl with the Better-Than-Bouillion No Chicken Base, paprika, black pepper, and garlic powder. Stir well to combine. Set aside.

Preheat oven to 400 degrees F.
In a food processor, add the carrot chunks and bell peppers. Process into tiny pieces. Add the seasoned soy curls. Process until the soy curl pieces are small like the carrots and peppers. Add the oats and nutritional yeast flakes. Process until all is combined well. Add some water 1 T at a time, to create a slightly sticky "dough" that will allow you to form the nuggets. Taste the batter and decide if additional salt is needed. Add a small amount if needed. In a small bowl combine the bread crumbs and 1/8 t salt. Form the nuggets (about 2 T of batter for each), and coat with bread crumbs. Place on a parchment paper-lined baking tray.
Bake for 25 minutes, reduce oven to 350 degrees, flip the nuggets over and bake another 35-40 or so minutes until the nuggets are pretty firm to the touch. Eat alone or serve with your favorite dipping sauce!

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