Vegan nuggets

Vegan nuggets

30 min. Active
1 hr 5 min. Total
392 kcal per person
vegan, lactose-free
Nutritional value / person: Fat: 22 g, Carbohydrate: 25 g, Protein: 22 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Knife
  • Measuring cup
  • Oven mitts
  • Paring knife
  • Plate
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Spoon
  • Cutter

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

175 g Planted Chicken
80 g vegan bacon (e.g. Outlawz)
2 tbsp mild mustard
1 tbsp white wine vinegar
1 tbsp olive oil
1 garlic clove
¼ tsp mild paprika
1 tsp salt
a little pepper
100 g oyster mushrooms
1 tbsp breadcrumbs

Crumb coating

80 g breadcrumbs
2 tbsp white flour
1 dl soya cream
2 tbsp olive oil

Dip

½ bunch flat-leaf parsley
175 g vegan crème fraîche (e.g. Beleaf)
¼ tsp salt
a little pepper
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How it's done

The kids can help at the marked areas .

Mixture

175 g Planted Chicken
80 g vegan bacon (e.g. Outlawz)
2 tbsp mild mustard
1 tbsp white wine vinegar
1 tbsp olive oil
1 garlic clove
¼ tsp mild paprika
1 tsp salt
a little pepper
100 g oyster mushrooms
1 tbsp breadcrumbs

In a bowl, mix the planted chicken with all the other ingredients up to and including the pepper. Place the mixture in the food processor in batches, puree until smooth, return to the bowl. Tear the mushrooms into strips, add to the mixture along with the breadcrumbs, mix.

Nuggets

Knead the mixture well by hand until the ingredients form a compact mass. Shape the mixture into approx. 14 nuggets, place on a baking tray lined with baking paper.

Crumb coating

80 g breadcrumbs
2 tbsp white flour
1 dl soya cream
2 tbsp olive oil

Empty the breadcrumbs into a shallow dish. Empty the flour and soya cream into two small dishes. Roll the nuggets in the flour in batches, shake off the excess flour, dip in the soya cream and then in the breadcrumbs. Press the breadcrumbs down firmly so that they stick. Return the nuggets to the tray, drizzle with oil.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the nuggets. Return to the oven for approx. 15 mins.

Dip

½ bunch flat-leaf parsley
175 g vegan crème fraîche (e.g. Beleaf)
¼ tsp salt
a little pepper

Finely chop the parsley, mix in a bowl with the crème fraîche, season.

Good to know
Serve with: Salad and vegetable strips
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