There are people who love chicken nuggets and those who lie.
Whilst they are not my favourite food, I can’t deny I like to have them when I am on the quest for junk food.
Despite all the good plant-based alternatives available on the market, I still like to make them from scratch when I can, using tempeh as the main ingredient. I like tempeh for its meaty texture and I love the way it absorbs all the flavours. In fact, the key secret for a good and flavorful recipe with tempeh is in the marinating!
As to these nuggets, the cherry on the cake is the triple coating which gives them a super crunchy twist… and who doesn’t love deep-fried, crunchy food? Again, there are people who do, and those who lie!
2 tbsp tamari
1 tbsp oil
1 tbsp lemon
1 tbsp nutritional yeast
¼ tsp yeast extract
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
Unsweetened soy milk
Oil for frying**
Break the tempeh into medium to big and uneven chunks. Season with tamari, oil, lemon, nutritional yeast and all the spices. Let it marinate for at least one hour, but the longer the better.
Coat each bite with cornstarch, then plant milk and breadcrumbs to finish with.
In a saucepan heat some vegetable oil and deep fry the tempeh nuggets until they are golden and crispy. Serve with vegan sriracha mayo and enjoy!
*For a gluten-free version use GF breadcrumbs.
**For a lighter version, bake them at 180°C Fan on for 20 minutes turning them halfway through and brush with oil before baking.