Vegan style Not chicken nuggets

by Princess Blairty
(Marietta, GA, USA)

This better for you Vegan style Not chicken nuggets will not only taste great but will be good for you. The kids will love them and won’t even have to know :)

Ingredients

Nuggets:

-1/3 c wet dates

-2 T apple cider vinegar

-3 T chia seeds, soaked 10 mins

-2 cloves garlic

-2 T chili powder

-1 T miso

-1 t cayenne

-1 t cumin

-1 t salt

-1 cup sun dried tomatoes, soaked 1 hour

-1 red bell pepper

-1/2 onion

-3 ears corn

-1 cup nutritional yeast

-2 cup ground sunflower seeds

-2 cups ground sesame seeds


Coating/breading:

-1 cup ground flaxseed

-1 t chili pepper

-1/2 t salt


BBQ sauce:

-1 cups sun-dried tomatoes, soaked one hour

-1 T nama shoyu

-2 T apple cider vinegar

-¼ cup wet dates

-½ cup olive oil

-½ t sea salt

-1/2 onion

-2 medium sized tomatoes

-1 t paprika

-1/2 cayenne


Directions

- Add the wet dates and apple cider vinegar to the blender and pulse.

- Next add in the garlic, chili powder, miso, cayenne, cumin, salt, and chia seeds. Blend again.

- Add onion, tomato, sun-dried tomatoes, and corn. If you start having problems blending, just use a
spatula to move the mixture down and make sure everything is getting blended.

- Pour this mixture into a bowl and clean out your blender.

- Grind sunflower and sesame seeds in a high-speed blender or coffee grinder.

- Add your ground seeds and nutritional yeast in with the mixture already in your bowl, and mix everything together with a spatula.

- In a small bowl, assemble your breading mixture by just tossing together your ground flax, chili pepper, and salt.

- To make our patties, use a large soup spoon to scoop it up, and form into a patty shape, coat each patty with your breading mixture, then lay it on your dehydrator sheet, or on a cookie sheet with parchment paper.

- Dehydrate overnight, or bake in an oven for about an hour at 200 degrees F, flip them, and then bake for one more hour.

- Finally, let's make our BBQ sauce. First add all the liquids - nama shoyu, apple cider vinegar, wet dates, olive oil, into the blender, as well as your spices - paprika, cayenne, and salt. Blend.

- Now add in your tomatoes, onion, and sun-dried tomatoes. Blend again.