These vegan ‘chickn’ nuggets are packed full of protein, simple to make and extremely delicious!

INGREDIENT FACTS & BENEFITS:

Wheat Gluten: Seitan is a popular vegan meat substitute made from wheat gluten and water. To make seitan you must knead wheat flour with water, developing sticky strands of gluten protein and then rinsing away the starch. Seitan is high in protein and other various micronutrients while low in carbs and fats. Seitan is not considered a complete protein, it does not contain enough lysine to meet your body’s needs. Lysine is a building block for protein, an essential amino acid that your body can’t produce. It’s important to consume other products enriched in lysine, such as legumes, for optimal muscle protein synthesis.

Nutritional Yeast: Nooch is a great source of protein, B vitamins and trace minerals. Unfortified nutritional yeast does not contain added micronutrients. Fortified nutritional yeast contains synthetic micronutrients that are added during the manufacturing process. Nooch is a complete protein that contains all 9 essential amino acids! One tablespoon contains 30-180% of the recommended daily intake for B vitamins. If you are a vegan/vegetarian it’s highly encouraged that you supplement with plant-sourced B-12. Trace minerals are involved in metabolism, growth and immunity. Nutritional values vary between brands.

INGREDIENTS:

130g Great Northern Beans

120g Bob’s Red Mill Vital Wheat Gluten

20g Bob’s Red Mill Nutritional Yeast (nooch)

6oz Vegetable Broth

1 tbsp Liquid Aminos

1 tbsp Poultry Seasoning

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Smoked Paprika

1/4 tsp Liquid Smoke

1/4 tsp Sea Salt

DIRECTIONS:

Combine great northern beans, vegetable broth, liquid aminos and liquid smoke in a food processor or blender, blend until smooth and creamy. Combine the remaining dry ingredients in a large mixing bowl, whisk until fully incorporated. Add the wet ingredients to the dry ingredients, stir to combine. Knead the mixture until it forms a nice ball that isn’t sticky and holds together. Divide the Vegan ‘Chickn’ Nuggets into three equal balls. Take each ball individually and divide them into six nuggets, you should have a total of 18 nuggets. Place your nuggets on an oven safe baking sheet. Bake at 350 degrees fahrenheit for 15 minutes covered with aluminum foil and an additional 15 minutes uncovered. Serve hot and enjoy!

Per serving: 3 servings

Calories: 204 Carbs: 14g Fat: 1g Protein: 34g