How to Make Vegan Chicken Nuggets That Actually Taste Amazing!

Are you craving those crispy, golden nuggets from your childhood but living that plant-based life? Don’t worry – I’ve got you covered! After testing tons of vegan chicken nugget recipes (and dealing with some serious kitchen fails along the way), I’m sharing the absolute best methods to create those nostalgic nuggets without any animal products

Whether you’re vegan, vegetarian, or just trying to eat more plants, these nuggets will satisfy that comfort food craving. And the best part? They’re way healthier than anything from the drive-thru or frozen food aisle!

Why Make Your Own Vegan Chicken Nuggets?

Before diving into the recipes. let’s talk about why homemade vegan nuggets are so much better

• Healthier ingredients – No weird additives or preservatives
• Budget-friendly – Much cheaper than store-bought vegan options
• Customizable – Adjust the spices to your preference
• Fun project – Great for cooking with kids!
• Impressive for guests – Even meat-eaters will be shocked by how good these taste

I’ve gathered three amazing methods for making vegan chicken nuggets using different plant-based ingredients Each recipe offers something unique, so you might want to try them all to find your favorite!

Three Amazing Vegan Chicken Nugget Recipes

Let’s explore three different approaches to creating the perfect vegan nugget:

1. Jackfruit Nuggets – For a “shreddy” texture that mimics chicken
2. Chickpea Nuggets – Protein-packed and super crispy
3. Seitan Nuggets – The most “meaty” option with an incredible texture

Recipe #1: Jackfruit Vegan Chicken Nuggets

Jackfruit has an amazing ability to mimic the texture of shredded meat, making it perfect for these nuggets!

Ingredients:

For the nuggets:

• 1 (20 oz) can of jackfruit in brine (not syrup!)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper

For the batter:

• 4 tablespoons gluten-free all-purpose flour
• 1 cup unsweetened plant milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Water (if needed to thin the batter)
• Salt and pepper to taste

Additional:

• 1/2 cup flour for coating
• Vegetable oil for frying

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Drain and rinse the jackfruit thoroughly. Remove the tough core pieces and break the soft parts into bite-sized chunks that resemble nugget shapes.

3. In a medium bowl, combine all the spices (Cajun seasoning, smoked paprika, chili powder, onion powder, garlic powder, and black pepper).

4. Toss the jackfruit pieces in the spice mixture until evenly coated.

5. Spread the seasoned jackfruit on your prepared baking sheet and bake for 7 minutes. Flip the pieces and bake for another 7 minutes.

6. While the jackfruit is baking, prepare your batter by combining the flour, plant milk, baking soda, and salt in a large bowl. Whisk until smooth.

7. Heat vegetable oil in a large pan over medium-high heat. You’ll want enough oil to cover the nuggets halfway.

8. Remove the jackfruit from the oven and dip each piece first in the batter and then coat in the additional flour.

9. Test if your oil is hot enough by sprinkling in a bit of flour – if it bubbles, you’re ready to fry!

10. Carefully place the nuggets in the hot oil and fry until golden brown on each side (about 30-45 seconds per side).

11. Transfer to a paper towel-lined plate to absorb excess oil.

12. Serve hot with your favorite dipping sauce!

These jackfruit nuggets have an amazing texture that’ll remind you of the fast-food nuggets you grew up with. The double cooking method (baking then frying) ensures they’re perfectly cooked inside with that signature crispy exterior.

Recipe #2: Crispy Chickpea Nuggets

These protein-packed nuggets use chickpeas and tofu for a nutritious twist on the classic!

Ingredients:

• 1 (15-oz) can chickpeas
• 8 oz super firm or extra firm tofu (if using extra firm, press it first)
• 1/4 cup nutritional yeast
• 1 tsp each: smoked paprika, garlic powder, onion powder
• 1/4 tsp salt
• 1 cup Italian seasoned breadcrumbs
• 2 Tbsp oil

Instructions:

1. Preheat your oven to 400°F (204°C).

2. Drain the chickpeas over a bowl to collect the liquid (aquafaba). This liquid will act as your egg replacement for the breading process.

3. Pat the chickpeas dry with a paper towel, then add them to a blender or food processor along with the tofu, nutritional yeast, spices, and salt.

4. Blend into a smooth puree, scraping down the sides as needed.

5. Place the breadcrumbs in one bowl and the reserved chickpea liquid (aquafaba) in another.

6. Use a spoon to scoop nugget-sized portions of the chickpea mixture. This gets messy, so here’s a pro tip: coat each ball in breadcrumbs first, then dip in aquafaba, then coat in breadcrumbs again for extra crispiness.

7. Arrange the nuggets on a parchment-lined baking sheet. The easiest way to shape them is to use two forks to gently form them once they’re on the sheet.

8. Brush the nuggets with oil, then bake for about 30 minutes, or until browned and crispy.

9. Serve warm with your favorite dipping sauce!

What I love about these chickpea nuggets is that they’re baked instead of fried, making them a healthier option. The double-breading technique gives them that satisfying crunch without the deep-frying!

Recipe #3: Seitan Vegan Chicken Nuggets

If you’re looking for the meatiest texture, seitan (vital wheat gluten) is your best bet. These nuggets are perfect for those who want something that really mimics the bite of chicken.

Ingredients:

For the seitan:

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

For the batter:

• 1 tsp salt
• 200ml plant milk
• 100g plant-based yogurt (the thicker the better)
• Juice of 1 lemon

For the dry coating:

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

For cooking:

• Vegetable oil for shallow frying

Instructions:

1. First, make the seitan. Add all the seitan ingredients (except water) to a food processor and pulse to combine. Add the water and blitz, scraping down the sides as needed.

2. Tip the mixture onto a clean work surface and knead for a couple of minutes, then bring it together into a tight ball.

3. Roll the mixture into a long oblong shape (about 1.5 inches thick) and cut into 1/2 inch thick pieces.

4. Flatten each piece with a rolling pin or your fist to about 1cm thick and shape them like nuggets.

5. Bring a pot of salted water to a boil. Lower the nuggets into the boiling water and simmer for 15 minutes. Remove, drain, and let cool for 5 minutes.

6. Meanwhile, make the “buttermilk” by mixing the plant milk, yogurt, salt, and lemon juice in a large bowl. Whisk until there are no lumps.

7. Add the cooled seitan pieces to the buttermilk mixture and let marinate for 10 minutes.

8. While they’re marinating, combine the flour, pepper, cayenne, smoked paprika, and garlic powder in a mixing bowl.

9. Take the nuggets out of the marinade and roll them in the dry mix until well coated.

10. Heat vegetable oil in a deep frying pan over medium heat until it reaches about 180°C (when a wooden spoon handle bubbles lightly when dipped in).

11. Carefully place the nuggets in the oil and fry on each side for 2-3 minutes until golden and crispy.

12. Transfer to a paper towel-lined plate to absorb excess oil.

13. Serve immediately with your favorite dipping sauces!

These seitan nuggets have the most chicken-like texture of all three recipes. The vital wheat gluten creates a chewy interior that’s incredibly satisfying, while the double-coating process gives them that perfect crunch.

Tips for Perfect Vegan Chicken Nuggets Every Time

No matter which recipe you choose, these tips will help you achieve vegan nugget perfection:

• Don’t skip the spices – They’re essential for that authentic “chicken” flavor
• Double-dip your breading – For extra crispiness, do a second round of coating
• Test your oil temperature – Too cold and they’ll absorb oil, too hot and they’ll burn
• Don’t overcrowd the pan – Cook in batches for the crispiest results
• Drain properly – Always let excess oil drain on paper towels
• Serve immediately – These are best enjoyed fresh and hot!

The Best Dipping Sauces for Vegan Nuggets

What’s a nugget without a delicious sauce? Here are some amazing vegan-friendly dipping options:

• Classic ketchup
• BBQ sauce
• Vegan ranch dressing
• Spicy buffalo sauce
• Sweet and sour sauce
• Chipotle mayo (vegan version)
• Dijon mustard
• Sriracha mayo (vegan version)

Make-Ahead and Storage Tips

These nuggets are perfect for meal prep! Here’s how to store them:

• Refrigerator: Store cooked nuggets in an airtight container for up to 3 days.
• Freezer: You can freeze cooked nuggets for up to 3 months. For best results, freeze them on a baking sheet first, then transfer to a storage container once solid.
• Reheating: For maximum crispiness, reheat in the oven or air fryer rather than the microwave.

You can also prep the nuggets ahead of time and freeze them before cooking! Just shape them, flash freeze on a tray, then transfer to a storage container.

Why We Love These Vegan Nuggets

After making these recipes countless times, I gotta tell you – they’ve become a staple in my house. My kids don’t even miss the “real” thing, and even my meat-eating friends have been shocked when I reveal these are completely plant-based.

The jackfruit version has that shreddy texture that’s so satisfying, the chickpea nuggets are packed with protein and fiber, and the seitan ones have that chewy bite that really mimics chicken. Each recipe brings something special to the table!

What I love most is how versatile these nuggets are. Serve them with fries for a classic combo, add them to wraps with veggies, toss them in a salad, or serve them as party appetizers with various dipping sauces.

Final Thoughts

Making your own vegan chicken nuggets might seem like a lot of work compared to grabbing a box from the freezer aisle, but trust me – the flavor and health benefits are totally worth it. Plus, there’s something satisfying about creating your own plant-based version of this childhood classic.

Whether you choose jackfruit, chickpeas, or seitan as your base, you’re in for a treat. Each recipe offers different textures and flavors, so don’t be afraid to experiment until you find your perfect vegan nugget!

So what are you waiting for? Grab those ingredients and get cooking! Your taste buds (and maybe even the planet) will thank you.

Vegan chicken nuggets are typically made from plant-based protein sources like tofu, seitan (made from wheat gluten), soy protein, or pea protein, along with other ingredients to mimic the texture and flavor of chicken.