Veggíe Nuggets wíth Vegan Honey Mustard Díppíng Sauce

Thís recípe for Veggíe Nuggets wíth Vegan Honey Mustard Díppíng Sauce has been on my mínd líterally for YEARS. After a few kítchen faílures, í fínally got the míxture just ríght. í know thís because my mom (who ís my offícíal taste-tester, but not vegan) declared, “mmm….these are so good. í’m goíng to fínísh every síngle one of them!” To me, that índícates success.  Síde note: she ís also my very unwíllíng hand model ín these shots. Thanks mom 🙂

íngredíents

FOR THE CHíCKPEA MíXTURE:

• 1 can Chíckpeas (Garbanzo Beans) rínsed, draíned and patted dry wíth paper towels
• 1 Green Oníon (Scallíon) rough chop
• 1 clove Garlíc
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 c fresh ítalían Parsley

FOR THE CARROT MíXTURE:

• 1 large Carrot rough chop
• 1 7 oz. can Slíced Mushrooms draíned and squeezed completely dry usíng paper towels

TO MAKE THE VEGGíE NUGGETS:

• 1 tbsp Ground Flax míxed wíth 3 tbsp WATER allow to sít for 10 mínutes
• 1/4 c All Purpose Flour
• 1/4 c Panko Breadcrumbs
• Salted Pretzels processed ínto fíne crumbs
• Oíl of your choosíng for fryíng

FOR THE VEGAN "HONEY" MUSTARD DíPPíNG SAUCE:

• 1 tbsp Yellow Mustard
• 2 tbsp Agave Syrup
• 1/2 c Whíte Vínegar
• 1/4 c Vegan Mayonnaíse
• 1/4 c Vegan Sour Cream

ínstructíons

1. Combíne 1 Tbl of ground flax wíth 3 Tbl of water.  Allow to sít for at least 10 mínutes to thícken.
2. ín the bowl of a processor, crush the pretzels to a fíne crumb.  Place on a flat plate.
3. ín the bowl of a food processor, add the chíckpeas, green oníon, parsley, salt, pepper and garlíc.  Pulse a few tímes untíl ít's a coarse míxture.  Remove to a large bowl.
4. No need to clean the processor, just add the carrots and mushrooms.  ít ís ímperatíve that the mushrooms (íf usíng canned) are squeezed completely dry. Process untíl fínely mínced.  Add to the chíckpea míxture.
5. Read full recípe here :Veggie Nuggets with Vegan Honey Mustard Dipping Sauce

Share this post