Ingredients
- 1 cup hot water
- 1 chicken stock cube, vegan
- 1 cup TVP mince
- 2-3 Tbsp chickpea flour, besan
- 1 egg, flax, chia, or chicken
- 1 tsp spice blend of choice (1/4 tsp paprika, red chili, onion, garlic)
Instructions
- Preheat oven to 250*C (fan forced).
- Pour water from a recently boiled kettle into a 250ml measuring jug and add the stock cube or seasoning.
- Once dissolved, pour the stock over the TVP mince, leave for 5 minutes to fully absorb.
- Using a Stick style immersion blender, pulse the TVP. Ensure to break up the larger pieces but you don't want to make a paste.
- Measure out the chickpea flour and spice blend, mix well and add to the TVP, Stir to combine.
- Add the egg or egg substitute if making the nuggets vegan, Stir well to combine.
- Line a biscuit tray with baking paper or aluminium foil and spray oil.
- Form TVP mixture into nuggets or patties as you wish, nuggets are 1 1/2 - 2 Tbsp of mixture and the mix will make 10 of them. If making patties, the mix will make 4 - 5 depending on how big you want them.
- Once the mixture is allocated flatten slightly with a spatula and neaten up the shapes if required.
- Bake for 10 minutes in a very hot oven before flipping and baking another five minutes.
- Allow to cook slightly before serving. If cooking for later or to freeze, transfer to a wire rack to cool or they will sweat on the hot baking tray.
Notes
Enjoy on burger buns, in wraps or as finger-food dipped in your favourite sauce.
Original recipe recommended a sweet and spicy mustard sauce:
- 1 Tbsp nutritional yeast
- 1 tsp wholegrain mustard
- 2 Tbsp water
- 1 tsp honey
- Tabasco sauce to taste.