Air Fryer Vegan Nuggets Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 can (400g) chickpeas, drained and rinsed</li><li class="ingredients-single-item">100g firm tofu, pressed and crumbled</li><li class="ingredients-single-item">50g vital wheat gluten (seitan powder)</li><li class="ingredients-single-item">2 tbsp nutritional yeast</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp soy sauce or tamari</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp dried thyme</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">60ml vegetable broth</li><li class="ingredients-single-item">For the coating:</li><li class="ingredients-single-item">75g plain flour</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml plant milk</li><li class="ingredients-single-item">1 tbsp Dijon mustard</li><li class="ingredients-single-item">150g panko breadcrumbs</li><li class="ingredients-single-item">Olive oil spray</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Baking tray</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a food processor, combine the chickpeas, crumbled tofu, nutritional yeast, olive oil, soy sauce, and all the spices (onion powder, garlic powder, smoked paprika, thyme, and pepper). Pulse until the mixture is combined but still has some texture – don't over-process into a smooth paste as you want some bite in your nuggets.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the mixture to a large bowl and add the vital wheat gluten. The gluten is crucial as it provides the chewy, meat-like texture that makes these nuggets so satisfying. Pour in the vegetable broth and mix thoroughly with your hands until everything is well combined and slightly sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the mixture for about 2-3 minutes until it becomes more elastic. This develops the gluten proteins, creating that meaty texture. The mixture should hold together well but still be somewhat soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the mixture rest for 10 minutes, covered with a damp cloth. This allows the gluten to relax and makes the nuggets more tender after cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the mixture rests, prepare your coating station. In one bowl, mix the flour and salt. In a second bowl, whisk together the plant milk and Dijon mustard (which helps the coating adhere and adds flavor). In a third bowl, place your panko breadcrumbs. The panko will give your nuggets that signature crispy exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With slightly damp hands, take about 2 tablespoons of the mixture and form it into a nugget shape, flattening slightly. Repeat with the remaining mixture to form approximately 16 nuggets.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>One at a time, dip each nugget first in the flour mixture, then in the plant milk mixture, and finally coat thoroughly with panko breadcrumbs, pressing gently to help the breadcrumbs adhere. Place the coated nuggets on a baking tray.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your air fryer to 200°C for 3 minutes. Lightly spray the basket with olive oil spray to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working in batches to avoid overcrowding (which would prevent proper crisping), place the nuggets in a single layer in the air fryer basket. Lightly spray the tops with olive oil spray – this helps achieve that golden-brown finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cook for 7-8 minutes, then flip the nuggets, spray again lightly, and cook for another 5-7 minutes until golden brown and crispy on both sides. The internal temperature should reach about 74°C for the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the cooked nuggets to a wire rack rather than a plate to maintain their crispiness. Repeat with the remaining nuggets.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve hot with your favorite dipping sauces like vegan mayo, ketchup, or barbecue sauce. The nuggets are best enjoyed fresh from the air fryer when they're at their crispiest, but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the air fryer at 180°C for 3-4 minutes until heated through and crispy again.</li></ol>