Oh my! I’m not kidding when I tell you that you all are going to love these little nuggets. Don’t let the whole ‘vegan nugget‘ thing throw you. I put together this recipe a little over two weeks ago and have made them three times since than. They are super easy to make and are perfect as a light dinner or side dish.
Teamed with a simple garlic aioli sauce that is just as easy to make, these nuggets may just surprise you with their flavor. Change up the spice mix to suit your own flavor profile and you’ve got a brand new finger food to add to your recipe collection.
Let Me Explain Aquafaba
At first glance of this recipe, you may think “What in the world is Aquafava?” Believe it or not, even though it’s a strange word, it has a really simple origin.
Aquafaba is the liquid found in a can of chickpeas.
It makes a wonderful vegan substitute in recipes. Whipped up, it takes on the form of light and fluffy eggs whites. Perfect for waffles or pancakes.
When I first used it, I was worried that there would be a chickpea type flavor to my dish, but there wasn’t. Once mixed with other ingredients, it does a great job of taking on those flavors.
You Don’t Have To Use It
This recipe will work just as well if you choose to use egg whites instead of the aquafaba. I know it can be a little nerve wracking using a different ingredient for the first time, so feel free to substitute. But, I hope you give it a try.
Not only is it dairy-free, but it also brings in added fat-free, low cholesterol benefits as well.Print
Vegan Mushroom Nuggets
Extremely easy to make and fun to eat, these vegan nuggets are a must try. They are made with Baby Bella Mushrooms and are gluten-free and dairy-free.
- Prep Time: 10
- Cook Time: 15
- Total Time: 35 minutes
- Category: main dish
- 16 ounces baby bella mushrooms, cleaned (stems removed if desired)
- 1/2 cup gluten-free flour blend (this is the one I use)
- 1/2 cup nutritional yeast (this is the one I use)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Juice from a 15 oz can of chickpeas or 1 1/2 cups of aquafaba (or 5 to 6 egg whites)
- 1/4 to 1/2 cup avocado or olive oil
Garlic Aioli Sauce
- 1 cup vegan mayonaise
- 1 teaspoon lemon juice
- 2 cloves of garlic, minced
- salt and pepper to taste
- Clean mushrooms by wiping gently to remove any access dirt. If desired, remove stems. Place mushrooms in a large bowl and set aside.
- Sift the flour into a medium size bowl. Whisk in the rest of the dry ingredients.
- In another medium size bowl, add the aquafaba.
- Line a large cookie sheet with parchment paper.
- Assemble the ingredients in an assembly line formation. Mushrooms, aqufaba, dry ingredients, and lined cookie sheet.
- You will want to use one hand for the wet ingredients and the other for the dry
- Starting with the one mushroom at a time, use one hand to dip the mushroom into the aquafaba and then into the dry ingredients.
- Using your other hand, shake off any excess dry ingredients and place mushroom onto lined cookie sheet.
- Repeat this process until all mushrooms are coated.
- Heat 1/4 cup of oil in a medium size skillet over medium heat.
- Carefully, fill the skillet with one layer of mushrooms, top side down. Cook 4 to 6 minutes or until lightly browned.
- Flip mushrooms and allow to cook for another 4 to 6 minutes or until done.
- Place on plate with paper towels to drain.
- Continue this process until all the nuggets are cooked. Adding more oil if need be.*
- Serve hot with aioli sauce or sauce of your choosing
For Garlic Aioli Sauce
In a small bowl, whisk together all the ingredients. Cover with an air-tight lid and keep in refrigerator until ready to use.
*Don’t use too much oil at once. The mushrooms will soak up the oil and become very mushy.
If you would like a little crisper mushroom, place the cooked mushrooms in a 350′ degree oven for another 10 minutes.
The Sauce Partnership
While making this recipe I wracked my brain with what kind of sauce I would put with these. I knew just a regular ketchup or mustard would be OK, but I wanted something that would just make them go POP.
The simple Garlic Aioli sauce does just that. It’s a perfect partner for these little vegan nuggets.
So What Do You Think?
I’ve written before about how I used to really despise mushrooms. So, if you’re looking at these and thinking there is no way you would like these, let me challenge you to just try it.
You’ll never know till you try right?
Thanks for stopping by and happy nugget dipping!