No Cluck Nuggets with Mustard Chive Sauce Recipe
FOR THE NUGGETS:
½ cup (120 ml) unsweetened plain vegan milk
1 tablespoon (8 g) cornstarch
¾ cup (94 g) all-purpose flour
1½ teaspoons dried parsley
1½ teaspoons onion powder
1 teaspoon garlic powder
¼ teaspoon fine sea salt, plus a pinch
¼ teaspoon ground white pepper, plus a pinch
10 Seitan nuggets (store bought)
High heat neutral-flavoured oil, for cooking
FOR THE SAUCE:
¼ cup (56 g) vegan mayonnaise
1 tablespoon (3 g) minced fresh chives 2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
Salt and pepper
1To make the nuggets: Whisk together the milk, corn-starch, and a pinch each of salt and pepper in a shallow bowl. Combine the flour, parsley, onion powder, garlic powder, ¼ teaspoon salt, and ¼ teaspoon white pepper on a plate.
2Line a baking sheet with parchment paper. Using one “wet” hand and one “dry” hand, dip each nugget in the milk mixture, then in the flour mixture, coating it well. Place on the lined baking sheet and continue with the remaining nuggets. Refrigerate for 30 minutes or up to 8 hours.
3To make the sauce: Whisk the mayonnaise, chives, mustard, and vinegar in a small bowl. Season to taste with salt and pepper. The sauce can be made up to 24 hours in advance, covered, and refrigerated.
4Preheat the oven to 300°F (150°C, or gas mark 2). Pour a thin layer of oil in a large, heavy-bottomed skillet. Heat over high heat.
5Cook the nuggets (in batches) for 4 to 6 minutes until golden. Reduce the heat to medium-high if the nuggets are browning too much. Turn over to cook the second side for 4 to 6 minutes until also golden. Keep warm in the oven while cooking the remaining nuggets in the same way. Serve hot with the dipping sauce.
6Recipe Notes: For super crispy nuggets, reduce the flour mixture by one-half. For the second dipping, use ½ cup (40 g) panko crumbs seasoned with salt and pepper.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.