Low Sodium Vegan Dino Nuggets
Delight the whole family with these Low Sodium Vegan Dino Nuggets, a fun and healthy twist on a beloved classic! Crafted from wholesome ingredients like chickpeas, sweet potato, and gluten-free oat flour, these crispy, dino-shaped bites are perfect for kids and adults alike. Coated in low-sodium panko breadcrumbs and baked to golden perfection, they offer a satisfying crunch without the excess sodium or oil. With easy-to-follow directions and prep taking just under an hour, these plant-based nuggets are not only nutritious but a breeze to make. Serve them with your favorite vegan dipping sauce for a guilt-free snack or meal that's as playful as it is delicious. Perfect for picky eaters, meal preppers, and anyone seeking a healthier take on nostalgic comfort food!
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Ingredients
- 1.5 cups chickpeas, cooked
- 0.5 cup sweet potato, mashed
- 0.5 cup oat flour
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon paprika
- 0.25 teaspoon ground black pepper
- 0.25 cup unsweetened plant-based milk
- 0.75 cup panko breadcrumbs, low sodium and gluten-free
- 1 tablespoon olive oil (for brushing or spraying)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a food processor, combine the cooked chickpeas, mashed sweet potato, oat flour, nutritional yeast, garlic powder, onion powder, paprika, and ground black pepper. Blend until a smooth, moldable dough forms. Scrape down the sides as needed.
Step 3
Dust a clean surface or parchment paper with oat flour. Transfer the dough onto this surface and roll it out to about 1/4-inch thickness.
Step 4
Use dino-shaped cookie cutters to cut out nuggets from the dough, re-rolling scraps as needed to maximize yield.
Step 5
In a shallow bowl, pour the unsweetened plant-based milk. In another shallow bowl, add the panko breadcrumbs.
Step 6
Dip each dino-shaped nugget into the plant-based milk, then coat it evenly with the breadcrumbs.
Step 7
Arrange the coated nuggets on the prepared baking sheet. Lightly brush or spray them with olive oil to ensure crispiness.
Step 8
Bake in the preheated oven for 12-15 minutes, then flip each nugget and bake for another 10-12 minutes, or until golden and crispy on both sides.
Step 9
Remove from the oven and let cool slightly before serving. Pair with your favorite low-sodium vegan dipping sauce!
Nutrition Facts
| Serving size | (669.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1330.3 |
| Total Fat 30.0g | 0% |
| Saturated Fat 3.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 197.6mg | 0% |
| Total Carbohydrate 217.6g | 0% |
| Dietary Fiber 37.2g | 0% |
| Total Sugars 26.5g | |
| Protein 50.4g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 336.5mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1900.7mg | 0% |
Source of Calories