It got me thinking the other day that every recipe I share is really only geared to someone who doesn’t have to cater to the palette of mini humans – and I know it’s not always easy convincing kids to try something new. Which is why this recipe is so good – nuggets are ultimate kid friendly food and they’ll likely eat anything in nugget form.
Tempeh is very firm, not dissimilar to chicken in many respects; that’s what makes this dish so versatile and perfect for fooling young minds.
Most of the ingredients you’ll require for this dish are quite common but for those who don’t already have any, you’ll need to head out and get some Liquid Amino’s, Nutritional Yeast too, if you haven’t already bought any. The ingredients for this culinary delight will be as follows:
- Two 8-ounce packages tempeh (230g)
- 3 cups low-sodium “no-chicken” flavoured vegetable broth (or regular vegetable broth will do)
- 2 tablespoons liquid aminos
- 1 teaspoon dried Thyme
- 1 teaspoon dried Marjoram (Oregano is similar enough as a substitute)
- ¾ cup Plain Vegan Yogurt (preferably unsweetened, nut-free if necessary)
- ¼ cup Unsweetened Non-dairy Milk (nut-free if necessary)
- 3 tablespoons Tahini (gluten-free if necessary)
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1½ cups Vegan Panko Bread Crumbs (gluten-free if necessary)
- 3 tablespoons nutritional yeast
- Olive oil spray
- Your choice of Sauce for Dipping
Right, let’s do this. Chop the Tempeh into even Nugget Sized chunks. They’ll cook evenly if they’re not too thick, not more than 1cm ideally.
Combine the broth, liquid aminos, thyme, and marjoram (or oregano if that was your substitute of choice) in a large pot. Place the tempeh in the pot and bring to a boil. Once boiling, reduce to a simmer and let the tempeh simmer for about 20 minutes.
Remove from the heat and drain (you can save the liquid for another time you need to cook with broth or add a bit of liquid to your pan; it should keep in the fridge for a couple of weeks). Set the tempeh aside to cool until you can handle it.
While the tempeh is cooling, pop the yogurt, milk, tahini, salt, onion powder, garlic powder, and paprika into a bowl and mix thoroughly; this mixture will serve to be your wet batter. In another shallow bowl, combine the bread crumbs and nutritional yeast; this will be your dry mix.
Before you make the nuggets, preheat your oven. We’re cool enough to plan ahead like that, right? 190c or 180c for a fan oven.
You’re going to now dredge a Tempeh Nugget in your wet mix using one hand and the other to roll that nugget in the dry mix. Using two hands will save you making too much of a mess. Trust me. Place each nugget onto a lined baking tray and spray it lightly with some Olive Oil.
Place your nuggets in the oven, cooking for 10-12 Minutes as which point you should remove them, flip them and coat the other side with more oil cooking for another 10-12 Minutes or until Golden Brown.
That’s it. You’ve now achieved the rank of sneaky plant-based parent and can sleep soundly at night knowing you’ve successfully deceived your children once again. Leftovers will keep in an air tight container for 3-4 days but I’m fairly certain they won’t be around that long.
That’s it for the week folks. Please do let me know what you think of this recipe and be sure to sign up to my Newsletter for regular updates on what’s new at Pukka Plants.