High Protein Vegan Dino Nuggets
Bring nostalgic fun and hearty nutrition to your table with these High Protein Vegan Dino Nuggets—perfect for families, meal preppers, or anyone looking for a healthier plant-based twist on a childhood classic. Made with protein-packed ingredients like chickpeas, firm tofu, and vital wheat gluten, these nuggets are not only deliciously crispy but also satisfyingly filling. The playful dinosaur shapes, crafted with the help of cookie cutters, make this recipe a hit with kids and adults alike. Coated in panko breadcrumbs and baked to golden perfection, these nuggets are totally guilt-free and customizable with gluten-free options. Serve them alongside your favorite vegan dips, from tangy barbecue sauce to creamy ranch, for a fun and wholesome snack or main dish that will have everyone roaring with happiness!
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Recipe Information
Ingredients
- 1.5 cups cooked chickpeas (drained and rinsed)
- 1 block firm tofu (pressed to remove excess water)
- 0.75 cups oat flour (certified gluten-free, if needed)
- 0.5 cups vital wheat gluten
- 0.25 cups nutritional yeast
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 0.5 teaspoons paprika
- 0.75 teaspoons salt
- 0.5 cups unsweetened plant-based milk (such as almond, soy, or oat)
- 1 cups panko breadcrumbs (gluten-free if needed)
- 2 tablespoons olive oil (for brushing or spraying)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a food processor, combine the chickpeas, pressed tofu, oat flour, vital wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, and salt. Process until the mixture comes together into a smooth, dough-like texture.
Transfer the mixture onto a clean surface and knead it gently for 2-3 minutes. This activates the gluten and gives the nuggets their meaty texture.
Roll out the dough to about 1/2 inch thickness. Use dinosaur-shaped cookie cutters to cut out nugget shapes. Gather any scraps, knead them back together, and cut out additional shapes until all dough is used.
Prepare two shallow bowls: one with the unsweetened plant-based milk and the other with the panko breadcrumbs.
Dip each nugget shape into the milk, then press it lightly into the breadcrumbs to coat evenly on all sides. Place the coated nuggets onto the prepared baking sheet.
Brush or spray the nuggets lightly with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crisp on the outside.
Let the nuggets cool for a few minutes before serving. Serve with your favorite dips, such as ketchup, vegan ranch, or barbecue sauce.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 22.6 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2125 mg | 163% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
