Vegan Mushroom Nuggets

Vegan Mushroom Nuggets on a white plate

5 from 1 reviews

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.



Mushroom Nuggets

Garlic Aioli Sauce


Mushroom Nuggets

  1. Clean mushrooms by wiping gently to remove any access dirt. If desired, remove stems. Place mushrooms in a large bowl and set aside.
  2. Sift the flour into a medium size bowl. Whisk in the rest of the dry ingredients.
  3. In another medium size bowl, add the aquafaba.
  4. Line a large cookie sheet with parchment paper.
  5. Assemble the ingredients in an assembly line formation. Mushrooms, aqufaba, dry ingredients, and lined cookie sheet.
  6. You will want to use one hand for the wet ingredients and the other for the dry
  7. Starting with the one mushroom at a time, use one hand to dip the mushroom into the aquafaba and then into the dry ingredients.
  8. Using your other hand, shake off any excess dry ingredients and place mushroom onto lined cookie sheet.
  9. Repeat this process until all mushrooms are coated.
  10. Heat 1/4 cup of oil in a medium size skillet over medium heat.
  11. Carefully, fill the skillet with one layer of mushrooms, top side down. Cook 4 to 6 minutes or until lightly browned.
  12. Flip mushrooms and allow to cook for another 4 to 6 minutes or until done.
  13. Place on plate with paper towels to drain.
  14. Continue this process until all the nuggets are cooked. Adding more oil if need be.*
  15. 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.

Keywords: vegan, vegan nuggets, gluten-free, mushrooms

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