Frequently asked questions
This homemade vegan version of chicken nuggets is made with a simple combination of frozen vegetables, spices, and oats. They’re so easy to whip up (no chopping involved), and they’re such a fun way to eat your veggies while also dipping them into a delicious sauce. They are a great dinner idea for kids and our kids go crazy for them: but I think Alex and I like them even more!
Frozen mixed vegetables: Frozen vegetables are easiest here so no chopping is involved! Grab those bags of corn, carrots, peas and green beans. If you prefer, you can substitute the same volume of sauteed fresh vegetables (but we haven’t tested this). Canned chickpeas: We recommend canned chickpeas for ease of this recipe: they also have a texture that works well. If you prefer, you can use 1 ½ cups cooked chickpeas, but you may need to add a little water if the texture of the dough doesn’t come together. (This recipe is optimized for canned chickpeas). Garlic powder, smoked paprika, cumin, salt, and pepper: These seasonings make for a deliciously meaty flavor. Old Fashioned rolled oats: Instead of flour, these nuggets are held together with oats! Do not substitute steel cut oats; they do not work in this recipe. Panko: Panko (bread crumbs) make a crispy exterior for these veggie nuggets, which is a nice contrast to the soft interior. If desired, you can use gluten-free bread crumbs or crushed gluten-free crackers to make the recipe fully gluten-free.
Comeback sauce is a delicious combination of condiments that keeps you coming back for more. Dill dip is quick and simple with minimal ingredients, or try ranch dip, ranch dressing or vegan ranch dressing. Tahini sauce or yogurt tahini sauce are creamy, savory options. Honey mustard or mustard sauce are sweet and tangy.
Make homemade chicken nuggets Mix up a chicken Caesar salad or salmon Caesar salad Try broccoli mac and cheese, vegan mac and cheese, or sauteed shrimp Go for our easy chickpea curry recipe, or our fan favorite quick egg tacos
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