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Pumpkin vegan nuggets

ingredients

servings

6

Pumpkin

450 oz

Chickpea flour

100 oz

Breadcrumbs

120 oz

Water

150 fl oz

Cornflour

1 spoon

Food yeast flakes

1 spoon

Oregano

1 spoon

Garlic powder

1 teaspoon

Turmeric

1 pinch

Salt

1 pinch

starters from world

Pumpkin vegan nuggets

Pumpkin vegan nuggets

vegan with gluten

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin vegan nuggets

The last pumpkin turns into greedy nuggets crunchy outside and soft inside. They are also excellent prepared in advance and frozen.

Pumpkin vegan nuggets step 1

step 1

In a large bowl, combine the chickpea flour, cornstarch and all the aromas. Then add the water and mix with a whisk to obtain a fairly thick batter.

Pumpkin vegan nuggets step 2

step 2

Once the batter is ready, finely chop the pumpkin. You can do it either with the grater with the wide holes or with the food processor.

Pumpkin vegan nuggets step 3

step 3

Combine the pumpkin with the chickpea batter and then add the breadcrumbs a little at a time. You will need to get a malleable dough, but still quite soft.

Pumpkin vegan nuggets step 4

step 4

With moistened hands form the nuggets and place them on a tray dusted with breadcrumbs. Cover with another breadcrumbs and press lightly with your fingers to make it stick.

Pumpkin vegan nuggets step 5

step 5

Grease a pan with a little olive oil and heat it. When it is hot enough, start placing the nuggets fairly spaced and fry for 3 to 4 minutes per side. Available then on a baking sheet lined with parchment paper.

Pumpkin vegan nuggets step 6

step 6

To obtain an even crunchy breading, let the nuggets dry in the oven at 170 ° C for about 6 - 7 minutes.

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