NO CLUCK NUGGETS WITH MUSTARD CHIVE SAUCE
SERVES 10 NUGGETS
FOR THE NUGGETS
1⁄2 cup (120 ml) unsweetened plain vegan milk
1 tbsp (8 g) (0.28oz) cornstarch
3⁄4 cup (94 g) (3.3oz) all-purpose flour
1 1⁄2 tsp dried parsley
1 1⁄2 tsp onion powder
1 tsp garlic powder
1⁄4 tsp fine sea salt, plus a pinch
1⁄4 tsp ground white pepper, plus a pinch
10 Seitan nuggets (store bought)
High heat neutral-flavoured oil, for cooking
FOR THE SAUCE
1⁄4 cup (56 g) (2oz) vegan mayonnaise
1 tbsp (3 g) (0.11oz) minced fresh chives
2 tsp Dijon mustard
1 tsp white wine vinegar
Salt and pepper
NUTRITIONAL VALUES
Calories: 564kcal
Fat: 18.6g (2.1g S.Fat)
Carbs: 90.6g
Protein: 12.2g
Sugar: 47.4g
Sodium: 291mg
METHOD
To make the nuggets:
In a shallow bowl, whisk together the milk, cornstarch, and a pinch of salt and pepper. On a plate, combine the flour, parsley, onion powder, garlic powder, 1/4 tsp salt, and 1/4 tsp white pepper.
Preheat the oven to 350°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. Dip each nugget in the milk mixture, then in the flour mixture, coating it well with one "wet" and one "dry" hand. Continue with the remaining nuggets on the lined baking sheet. Refrigerate for at least 30 minutes and up to 8 hours.
To make the sauce: In a small mixing bowl, combine the mayonnaise, chives, mustard, and vinegar. Season with salt and pepper to taste. The sauce can be prepared up to 24 hours ahead of time, covered and refrigerated.
Preheat the oven to 300°F (150°C, or gas mark 2) and set aside. In a large, heavy-bottomed skillet, spread a thin layer of oil. Cook on high heat.
Cook (in batches) the nuggets for 4 to 6 minutes, or until golden. If the nuggets are browning too quickly, reduce the heat to medium-high. Cook the second side for 4 to 6 minutes, or until golden. Keep warm in the oven while you cook the rest of the nuggets the same way. Serve immediately with the dipping sauce.
Preheat the oven to 350°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. Dip each nugget in the milk mixture, then in the flour mixture, coating it well with one "wet" and one "dry" hand. Continue with the remaining nuggets on the lined baking sheet. Refrigerate for at least 30 minutes and up to 8 hours.
To make the sauce: In a small mixing bowl, combine the mayonnaise, chives, mustard, and vinegar. Season with salt and pepper to taste. The sauce can be prepared up to 24 hours ahead of time, covered and refrigerated.
Preheat the oven to 300°F (150°C, or gas mark 2) and set aside. In a large, heavy-bottomed skillet, spread a thin layer of oil. Cook on high heat.
Cook (in batches) the nuggets for 4 to 6 minutes, or until golden. If the nuggets are browning too quickly, reduce the heat to medium-high. Cook the second side for 4 to 6 minutes, or until golden. Keep warm in the oven while you cook the rest of the nuggets the same way. Serve immediately with the dipping sauce.
RECIPE NOTES
Reduce the flour mixture by half for super crispy nuggets. Use 1/2 cup (40 g) panko crumbs seasoned with salt and pepper for the second dipping.
