Vegan Gluten Free “Chicken” Nuggets


When I decided to stop consuming animal products I had a hard time finding products in stores to replace the meat portion of my meals. Most had ingredients that I don’t eat (soy for example), and the ones that seemed to fit my dietary standards were outrageously priced. Being a family with with 3 children 10 and under, nuggets are a frequent request. With my family being on a tight budget, buying these fancy vegan nuggets for all to eat was out of the question. I decided I would simply have to make my own.

My nugget adventure began with searching for a non-soy tofu. My husband found a recipe for chickpea tofu on YouTube. It was very basic. Its only ingredients were chickpea flower, water, and salt. I changed the ratio of water to chickpea flour and added more ingredients to get to a more chicken like flavor and texture. At first I was cutting it into strips and cooking it stove top in oil. After a while I started playing with shapes and texture. Finally I came up with these awesome, family approved, nuggets. The ones pictured above have no breading and were cooked stove top in a mixture of olive oil and coconut oil (I don’t use vegetable oil, aka canola oil.) Breading them isn’t necessary by any means. Even when baked they get a nice crispy outside. Today I breaded half and baked them all. I hate how bogged down I feel after eating a meal with a lot of oil so I’ve been trying to bake more often. Both types came out delicious but the nuggets without the breading had better coloring than the others. ***Update. I no longer bread them and I either bake them or use the Airfrier! The photo below is from the airfrier.***


These nuggets are vegan and free from gluten, soy, corn, sugar, and artificial everything.  The unbreaded ones are also free from nuts (although I do use a bit of sesame oil, but that’s a seed. Right?) Today I served them with potato wedges (baked), my homemade BBQ sauce, and a side salad.

This recipe does require a little advanced prep-work. I usually put them together about 2-2.5 hours before I intend to cook them. They need to cool in the refrigerator in order for them to firm up properly. They aren’t difficult to make though! You only have mix all the ingredients in a sauce pan and stir until it gets very thick (it will remain clumpy so no worries!) After that you shape the nuggets. The key is to work quickly while also not getting burned. They firm up pretty fast and once they do it’s not very easy to mold them. Next you can bread them if you like. Refrigerate, fry or bake, then done! Below is what they look like after I’ve formed them but before I cooked them (Side note, they don’t taste all that good before you cook them. I promise they are tasty after they’ve been baked or fried! The half on the left were breaded so if you aren’t breading them, don’t worry that yours look different.)

If you try this recipe be sure to let me know how you like it! Feel free to comment with any questions. 🙂

Chickpea “Chicken” Nuggets


1 1/2 cup chickpea flour (aka garbanzo flour)

2 cups water

1/2 tsp sea salt

Pepper to taste

1/4 tsp celery seed

1/8 tsp ground sage

1 tsp onion powder

1/2 tsp smoked* paprika (using smoked makes a difference)

1/2 tsp garlic powder

1 tsp sesame oil

***I edited this to take out the “breading” steps. I did that the first couple of times but found that it was a waste of energy and they create their own breading. You will see some of the photos still included breaded the breaded nuggets. Those the the lumpiest, sort of dusty looking ones. Hahaha.***

  1. For the nuggets, add all nugget ingredients to sauce pan. Heat on low-medium stiring continuously. Mixture will thicken as it heats. Continue heating and stiring until mixture becomes very thick and is harder to stir.
  2. Working quickly, place spoonfuls on a large plate or cookie sheet. After all the mixture is placed go back to the spoonful you dropped first and begin to shape them into nuggets. Be sure to move quickly as the mixture hardens as they cool.
  3. One all the nuggets are shaped you can place in the refrigerator (2 hours or more is best).
  4. Preheat oven to 400 degrees F. Put a nice layer of oil (I use olive oil or coconut oil) on a cookie sheet then place nuggets.
  5. Bake for aproximately 35 minutes, flipping once half way through.
  6. Let cool, eat, and enjoy!


***I also make these in my air fryer! I preheat the airfrier at 355 degrees, then cook them for 20-25 minutes or until crips on the outside, shaking the basket every 5-10 minutes. You can spray them with a little oil if you like. I put a bit of oil in the bottom of my airfrier but I’m not certain if it did anything. 🙂 If you’re in the market your own air fryer check out this great post reviewing several varieties! ***


2 thoughts on “Vegan Gluten Free “Chicken” Nuggets

  1. I Love this. Ive been a vegetarian for 22 years working on being vegan gluten free, what ingrediant makes this more like chicken and not fallafel like, id like something more like this. I cook alot but have a brain malfunction when it comes to what you are doing.

    Liked by 1 person

    1. I believe fallafel are made from the actual chickpeas being put through a food processor with parsely? This uses chickpea flour and water as the base. The flour is much finer than the ground up chickpeas themselves, so it gives a totally different texture. Not that I don’t absoluty LOVE fallafel!!!


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