Vegan nuggets in the Thermomix

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Recipe to make vegan nuggets in the thermomix, very simple and practical way to eat more vegetables and less meat

thermomix vegan nuggets

Especially now that the UN asks us to change the food system because it is not sustainable, we must think of healthier and greener alternatives that allow us to combat climate change - a step forward with these delicious vegan nuggets.

They can be fried or baked, it depends on the taste (and desire to take care of more) of each person - my favorite version is fried for reasons of obvious taste, but I usually make them baked when I try to take care of myself a little more and they are still delicious.

These vegan nuggets carry pumpkin, mushrooms, onion, garlic, chickpea flour, olive oil, breadcrumbs, nuts, sesame and yogurt (the latter optional). Let's start with the recipe 🙂

Rinde6 Servings

Ingredients for making vegan Nuggets in the Thermomix

400 g pumpkinpeeled and chopped
20 dehydrated mushroomsor 50 of fresh
25 g of onion
1 garlic clove
10 g Of olive oilextra virgin
20 g chickpea flouror flour for tempura
80 g of breadcrumbsof which 30g are for mixing
30 g chopped walnuts
Salt and pepperto taste
Yogurtthat is optional
10 g toasted sesamethat is optional
Olive oilto fry

Preparation of vegan Nuggets in the Thermomix

1

Hydrate the mushrooms by adding them in a bowl with hot water (only if they are dehydrated). While hydrating continue with the recipe.

2

Add 1000 gr of water to the thermomix glass and place the varoma in position with the pumpkin in small pieces. Program 30 minutes at varoma temperature in 2 speed.

3

Remove the pumpkin from the varoma and drain first in a strainer and then on a cloth or absorbent paper - the drier, the better texture the nuggets will have.

4

Drain the mushrooms, reserving their water - add them together with the garlic and onion to the thermomix glass and chop 2 seconds at 5 speed, lower the pieces of the walls with the help of the spatula and add the oil and program 5 minutes to 100 ° C at 1 speed.

5

Add the mushroom water and cook everything for 7 minutes at varoma temperature and 1 speed.

6

Add the breadcrumbs, chickpea flour and our salt and pepper point, be generous but do not overdo it, this will counteract the sweetness of the pumpkin. Mix everything for 10 seconds at 3 speed with left turn (inverted).

7

Add peeled and chopped walnuts. I floor them inside a ziplock bag with a kitchen hammer. You can crush them before with the Thermomix if you wish with some turbo blows. Mix everything with the spatula.

8

Preheat the oven to 200ºC with heat up and down or plenty of oil in a pan if we want them fried.

9

In a bowl, put the rest of the breadcrumbs and make balls of the dough, then batter them with the bread, then crush them so that they have the shape of a nugget.

10

If they go to the oven, brush them with a few drops of oil - or with an iron spray (so do I) so that they are golden and more crispy.

11

Bake until golden brown, I usually put 5 minutes on each side and they are perfect - if you decide to fry them, the same, turn when golden brown on one side and drain on a rack when golden brown on both sides.

12

Serve accompanied by natural yogurt with sesame seeds (optional). Enjoy our delicious vegan nuggets with the Thermomix 🙂

Ingredients

400 g pumpkinpeeled and chopped
20 dehydrated mushroomsor 50 of fresh
25 g of onion
1 garlic clove
10 g Of olive oilextra virgin
20 g chickpea flouror flour for tempura
80 g of breadcrumbsof which 30g are for mixing
30 g chopped walnuts
Salt and pepperto taste
Yogurtthat is optional
10 g toasted sesamethat is optional
Olive oilto fry

Instructions

1

Hydrate the mushrooms by adding them in a bowl with hot water (only if they are dehydrated). While hydrating continue with the recipe.

2

Add 1000 gr of water to the thermomix glass and place the varoma in position with the pumpkin in small pieces. Program 30 minutes at varoma temperature in 2 speed.

3

Remove the pumpkin from the varoma and drain first in a strainer and then on a cloth or absorbent paper - the drier, the better texture the nuggets will have.

4

Drain the mushrooms, reserving their water - add them together with the garlic and onion to the thermomix glass and chop 2 seconds at 5 speed, lower the pieces of the walls with the help of the spatula and add the oil and program 5 minutes to 100 ° C at 1 speed.

5

Add the mushroom water and cook everything for 7 minutes at varoma temperature and 1 speed.

6

Add the breadcrumbs, chickpea flour and our salt and pepper point, be generous but do not overdo it, this will counteract the sweetness of the pumpkin. Mix everything for 10 seconds at 3 speed with left turn (inverted).

7

Add peeled and chopped walnuts. I floor them inside a ziplock bag with a kitchen hammer. You can crush them before with the Thermomix if you wish with some turbo blows. Mix everything with the spatula.

8

Preheat the oven to 200ºC with heat up and down or plenty of oil in a pan if we want them fried.

9

In a bowl, put the rest of the breadcrumbs and make balls of the dough, then batter them with the bread, then crush them so that they have the shape of a nugget.

10

If they go to the oven, brush them with a few drops of oil - or with an iron spray (so do I) so that they are golden and more crispy.

11

Bake until golden brown, I usually put 5 minutes on each side and they are perfect - if you decide to fry them, the same, turn when golden brown on one side and drain on a rack when golden brown on both sides.

12

Serve accompanied by natural yogurt with sesame seeds (optional). Enjoy our delicious vegan nuggets with the Thermomix 🙂

Vegan nuggets in the Thermomix

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