Vegan Chicken Nuggets

Chickpeas and artichoke hearts are shaped into nuggets, coated in a mixture of panko breadcrumbs and cornmeal, and pan-fried up until golden to create these crispy, delicious and satisfying vegan chicken nuggets.

Vegan Chicken Nuggets

For the Nuggets
  1. 1 (14 oz.) can artichoke hearts, drained
  2. 1 (14 oz.) can chickpeas, drained and rinsed
  3. 1/4 cup diced onion
  4. 2 garlic cloves, minced
  5. 1/2 cup panko breadcrumbs
  6. 1/2 cup cornmeal
  7. 2 tsp. red wine vinegar
  8. 1/2 to 1 tsp. liquid smoke, to taste
  9. salt and pepper to taste

For the Batter
  1. 1 cup unflavored soy or almond milk
  2. 1/4 cup ground flaxseed
  3. 2 tbsp. whole wheat flour

For the Coating
  1. 1 cup cornmeal
  2. 1 cup panko breadcrumbs
  3. 1 tsp. paprika
  4. 1/2 tsp. salt
  5. black pepper to taste

For Frying
  1. olive oil, or any high smoke point oil

  • Place artichoke hearts into food processor bowl and pulse until coarsely chopped. Add remaining nugget ingredients and pulse again until chickpeas are finely chopped and ingredients are well blended, being careful not to overdo it or the mixture will get mushy. Season with salt and pepper to taste and transfer to a container with a lid. Refrigerate at least 30 minutes (or up to a day).
  • Stir batter ingredients together in a small bowl and allow to sit for at least 5 minutes.