Having a toddler, nieces, and nephews that love ‘nuggets’, I’ve been playing with a possible RAW, Vegan replacement for ‘chicken nuggets’. So far, I’ve come up with this recipe that both my husband and daughter like! It’s not a complete replacement for taste and texture, but a pleasing substitute!
- 1 c. Almond Meal
- 1/4 c. Nutritional Yeast
- 1 T. Flax seed, ground
- 1/8 t. nutmeg
- 1 ¼ t. Celtic Sea Salt (fine)
Mix together, set aside in bowl.
- 1 c. Sunflower seeds (soaked)
- 2 c. Cashews (soaked)
- 1 Zucchini
- ¾ c. Kelp Noodles (Sea Tangle)
- ½ c. Flax Seed
- 2 T. Nutritional Yeast
- 2 t. Salt
- ½ t. Onion Salt(or more to taste)
- ¼ t. Celery Seed
- ¼ t. Cumin
- 1/8 t. Nutmeg
- Pinch Garlic Powder
- Pinch White Pepper
- ¼ c. Spring Water (more or less)
Place ingredients, minus water, in a food processor. Process and add water until a chunky, oatmeal cookie batter consistency, not too smooth. Scoop out with a tablespoon and shape to a nugget, roll it in the crust and put on a dehydrator screen. Repeat until used up.
Dry at 145 degrees for 1 hour, than at 100 degrees for 12 – 24 hours, until just damp in the middle. Serve warm from dehydrator. I freeze extras and warm in dehydrator before eating.