Preheat oven to 350.
Nugget Ingredients
20 oz drained and rinsed chickpeas
2/3 cup textured vegetable protein (TVP)
2/3 cup vital wheat gluten
3 Tbsp dijon mustard
1 1/2 tsp garlic powder
1 tsp thyme
1 1/2 Tbsp honey or agave nectar
2 tsp tamari or soy sauce
1/3 cup water
Breading bowl 1 ingredients
2/3 cup non dairy, unsweetened milk (we use almond)
1/2 tsp lemon juice
Breading bowl 2 ingredients
3/4 cup bread crumbs of your choice (we do unflavored because of seasonings below)
2 Tbsp nutritional yeast
1 tsp garlic salt
1 tsp onion powder
1/2 tsp pepper
1/4 cup grated vegan parmesan cheese
Pulse chickpeas in a food processor until no whole beans are left (you can also use a fork and mash by hand). Combine all nugget ingredients including mashed beans together. Mix with a spoon until combined well. Turn out onto a working surface and knead until gluten strands (stringy threads that look like glue) form. Set aside.
Combine milk and lemon juice, whisk until frothy. Combine dry ingredients for bowl 2 in a separate bowl, mix well.
Form nuggets from mixture that you set aside, I try to do smaller pieces and then flatten them a bit so when they cook they are super crispy, plus they look like a traditional chicken nugget. Dip the nugget in bowl 1 and then bowl 2 and coat completely. Place on a cookie sheet. Bake nuggets 20-25 minutes, flipping half way through. I check the top before I flip to ensure they are crispy. Usually take 10-12 minutes per side.