No-chicken Nuggets
No-chicken nuggets: these nuggets are a delicious and healthy alternative while offering a satisfying taste and texture without compromise. They are vegan, gluten-free, and slowly dehydrated to keep them fully raw and all the nutrients alive! Serve them with healthy ketchup. If you don’t have a dehydrator, you can make them in the oven at a low temperature as well. This recipe makes approximately 18 nuggets.
Servings: 3
Ingredients
- 1 tbsp chia seeds soaked for 10 mins in 1/4 cup water
- 2 cups cauliflower florets
- 1 cup walnuts
- 1/4 cup sunflower seeds
- 1/2 cup grated carrot
- 1/2 red onion chopped
- 1 clove garlic chopped
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/2 cup almonds processed, for breading, not too fine
For the healthy ketchup:
- 1/2 cup sun-dried tomatoes soaked
- 2 tsp tomato paste
- 1 tbsp balsamic vinegar
- 2 Medjool dates pitted
- 1 tomato roughly chopped
- 1 tbsp maple syrup
- soaking water from sun-dried tomatoes if needed
Instructions
- Begin by processing the walnuts together with the sunflower seeds until they reach a grain-like consistency (don't turn them into fine flour). Set aside.
- Process the cauliflower by pulsing it a few times. Also, make sure you keep some texture and don't turn it into a paste.
- Add the carrots together with all the other ingredients (but the almonds). Process until well combined.
- Move to a bowl and let it sit for about 10 minutes. Now the dough should be ready to be able to form the nuggets (works best with moist hands).
- Bread them in the almond flour. Spread them on the mesh dehydrator sheet and dehydrate at 108 degrees F for 6-8 hours. If you make it in the oven, be sure to flip them around once they are halfway done.
- For the healthy ketchup, combine all ingredients in a small blender. If you want it more liquid, add some of the soaking water of the sun-dried tomato.
- Dip the nuggets into the homemade ketchup and enjoy!