In the mood to head to the kitchen and whip something up? We don’t blame you … Check This Amazing Recipe: Barbecue vegan nuggets
How to Make Barbecue vegan nuggets
less than 30 mins
30 mins to 1 hour
Makes 12 nuggets
For the nugget filling
- 250g/9oz potatoes
- 200g/7oz firm tofu
- 2 tsp vegan stock
- ½ tsp paprika
- 1 tsp onion
- 1 tsp garlic
- ¼ tsp freshly ground black pepper
- 3 tbsp plain flour
- sunflower or vegetable oil, for frying
For the batter
- 150ml/5½fl oz oat milk
- 100g/3½oz dairy-free Greek-style yoghurt
- 125g/4½oz plain flour
- 2 tbsp barbecue seasoning
Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly.
Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs.
Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt.
Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets.
To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl.
Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets.
Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan.
Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup.