Vegetarian Chicken Nuggets

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Spread the mushrooms, onion, bell pepper, zucchini and garlic on the sheet, sprinkle with ½ teaspoon of the salt, and roast for about 30 minutes until browned, tossing halfway through. Let cool about 5 minutes.
3. Transfer the roasted vegetables to a food processor. Add the chickpeas, egg, flour, paprika, garlic powder, black pepper, onion powder and the remaining 1 teaspoon salt. Pulse a few times until it just forms a dough, without overmixing.
4. Scoop heaping tablespoonfuls of dough onto the same sheet and flatten each to about ½ inch thick. Freeze for about 1 hour, until solid.
5. Preheat the oven to 400°F again and line a second baking sheet with parchment paper.
6. Make the coating: put the breadcrumbs in a large bowl. In a medium bowl, mix the eggs and milk until combined.
7. Dip each frozen nugget in the egg mixture, then coat fully in the breadcrumbs, and place on the new sheet about 1 inch apart. Optionally spray with olive oil cooking spray.
8. Bake for about 45 minutes until browned, flipping halfway through. Serve hot.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionEggMilkBell pepperMushroomBreadcrumbZucchini