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Sunflower Hache Chickenless Nuggets

  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield9-12 Nuggets
  • Cuisine
    • Mexican
  • Course
    • Main Course
  • Suitable for Diet
    • Gluten Free
    • Vegetarian

Ingredients:

  • 1 cup Sunflower Haché
  • 7/8 cup vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 1 tablespoon vegan Worcestershire sauce
  • 1/2 cup flour, divided
  • 1/2 cup unsweetened almond milk
  • 1/2 cup breadcrumbs
  • salt and pepper, to taste

Directions:

1

Bring vegetable broth to a boil. Pour over sunflower haché. (The sunflower hache absorbs instantly so there is no need for soaking time)

2

Add spices, nutritional yeast, Worcestershire sauce, and combine. Taste and adjust salt. Stir in 1/4 cup flour. Depending on the type of flour you use, you may need more to make a firm dough that holds together when pressed in your palm.

3

Place remaining flour, breadcrumbs, and almond milk in separate shallow dishes. Season flour with a pinch of salt and pepper.

4

Dip nuggets in flour, then dip in almond milk and press into breadcrumbs.

5

Place on a lined baking sheet in a 400°F oven for 20 minutes.

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