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VEGAN CHICKEN NUGGETS

VEGAN CHICKEN NUGGETS
VEGAN CHICKEN NUGGETS

Gosh! Don’t they look good… or should we say BOSH! We have recreated Mount Everest with vegan chicken nuggets and filmed it for your eyes to feast upon! Recreating staple dishes and making them vegan is one of our favourite things to do. We have eaten a tone of vegan chicken the last couple of years, especially while visiting the states as they bloody love it! These nuggets are seriously crispy and are seasoned to perfection. You won’t be able to stop chowing down on these little tasty treats!

Ingredients
Method

Ingredients

Seitan

  • 180g vital wheat gluten
  • 75g butter beans
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso
  • 1 tbsp garlic powder
  • 1 tbsp chicken seasoning
  • 90ml water

Batter

  • 200ml plant-based milk
  • 100ml coconut yoghurt (the thicker the better)
  • 1 tsp salt
  • 1 lemon

Dry Mix

  • 175g plain flour
  • 1⁄2 tsp black pepper
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Extras

  • Vegetable oil for shallow frying
  • Oven Chips (Lots)

Method

  1. 1.

    Food processor | Kettle boiled | Large deep frying pan


    First, make the seitan | Add all the ingredients, apart from the water to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball

    Roll the mixture into a long oblong shape (the shape should be approx 1.5 inches thick) and cut the oblong into ½ inch thick pieces | Beat each piece with a rolling pin or your fist so they’re roughly 1cm thick and the shape of chicken nuggets

    Lower the nuggets into the pan of boiling salted water and simmer for 15 minutes | Take the nuggets out of the pan, drain and leave to cool for 5 minutes

    Now make the buttermilk | Put the milk, coconut yoghurt and salt in a large mixing bowl | Slice the lemons and squeeze in the juice, catching any pips in your other hand | Whisk until there are no lumps | Add the seitan pieces and stir to cover | Leave for 10 minutes to marinate

    Now make the dry coating | Put the flour, pepper, cayenne pepper, smoked paprika and garlic powder in a mixing bowl and mix together with a fork

    Now, make the nuggets | Take the nuggets out of the marinade and roll them in the dry mix so they’re well coated

    Now, cook the nuggets | Warm the vegetable oil in a deep frying pan over a medium heat until the oil hits 180*C (when the end of a wooden spoon bubbles lightly) | Carefully place the nuggets in the pan and fry them on each side for 2-3 minutes until golden and crispy | Take the nuggets out of the oil and set them down on a plate lined with kitchen roll to soak up the grease

    Time to serve | Serve up the nuggets with dips of your choice (we like tomato ketchup and bbq sauce) and eat immediately | Alternatively, you could wrap them up in a tortilla with salad and eat them as a wrap