Although I find myself eating much healthier than before I was vegan, I do crave the occasional “junk food” now and then. For those exact situations, these tempeh nuggets come in pretty handy.

To my surprise, they were pretty similar to chicken nuggets from the looks and tastes, so it’s definitely something you could offer your (existing or future) kids! I made some regular & sweet potato wedges and served them with ketchup & BBQ sauce as well as a salad on the side. You can also use the tempeh nuggets for a sandwich and just put them between two slices of bread together with lettuce, tomato & onion!

Ingredients:

• 200 g tempeh
• 100 g whole wheat corn flakes (no added sugar or salt)
• 70 g wheat or spelt flour
• 100 ml water
• 1 tsp coconut sugar (or brown sugar)
• 1 tsp seasoned salt
• juice of 1 lemon
• coconut oil

Instructions:

1. Crush corn flakes in a plastic bag or towel and fill into a plate or bowl.
2. Mix flour, sugar, salt and 100 ml water until smooth.
3. Cut tempeh into slices with a width of about 1 cm.
4. Heat up some coconut oil in a pan. Toss tempeh slices in dough, then in corn flakes to cover them evenly.
5. Fry the nuggets in the pan on medium heat until browned. Sprinkle with lemon juice & serve.

Tempeh Nuggets

2015-12-28 16:30:23

Serves 2

A vegan version of "chicken nuggets"

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Ingredients

1. 200 g tempeh
2. 100 g whole wheat cornflakes (no added sugar or salt)
3. 70 g wheat or spelt flour
4. 100 ml water
5. 1 tsp coconut sugar (or brown sugar)
6. 1 tsp seasoned salt
7. juice of 1 lemon
8. coconut oil

Instructions

1. Crush cornflakes in a plastic bag or towel and fill into a plate or bowl.
2. Mix flour, sugar, salt and 100 ml water until smooth.
3. Cut tempeh into slices with a width of about 1 cm.
4. Heat up some coconut oil in a pan. Toss tempeh slices in dough, then in cornflakes to cover them evenly.
5. Fry the nuggets in the pan on medium heat until browned. Sprinkle with lemon juice & serve.

Notes

1. Can be served with ketchup, fries & salad.

By Nadine // Our Vegan Revolution

Our Vegan Revolution https://www.ourveganrevolution.com/

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Zutaten:

• 200 g Tempeh
• 100 g Vollkorn-Cornflakes (ungesüßt & ungesalzen)
• 70 g Weizen- oder Dinkelmehl
• 100 ml Wasser
• 1 TL Kokosblüten-Zucker
• 1 TL Kräutersalz
• Saft einer Zitrone
• Kokosöl

Zubereitung:

1. Cornflakes in einer Tüte oder einem Küchenhandtuch fein zerbröseln und in einen tiefen Teller geben.
2. Mehl, Zucker, Salz und 100 ml Wasser gut verrühren.
3. Tempeh in etwa 1 cm dicke Scheiben schneiden.
4. Etwas Kokosöl in einer Pfanne erhitzen. Die Tempeh-Scheiben erst im Teig und dann in den Cornflakes wenden, sodass sie gut bedeckt sind.
5. Die Nuggets nun in der Pfanne goldbraun braten. Mit etwas Zitronensaft beträufeln.