Chipotle Chicken-less Nuggets

When I first took on a vegetarian lifestyle, it was tough. I think it is still tough, especially if you are starting after so many years of eating meat. Even if you are cutting down on your meat take, finding healthy and clean meat alternatives is tough. There are SO many plant based options out there and most are packed with preservatives, crappy oils like canola, loaded with sodium and other very unnatural flavorings. Those are indulgences to me. If you eat those all the time they could have a negative impact on your health which defeats the purpose of going plant based in the first place.

I created these chicken-less nuggets because they were very much needed in my life. I use a mix of cauliflower, cassava flour and almond flour. These were so easy to make. They are also baked. Here is the thing, they are not chicken nuggets. So you won’t find any meaty texture here. You can cook for 22-25 minutes and keep them nice and moist like a chicken nugget would be. Or you can cook them for 26-30 minutes for more texture and less moisture. I cooked one batch for 22-25 minutes and the other for 30 minutes, and they both turned out perfect.

I also used  Siete’s Chipotle Hot Sauce   for the sauce. Feel free to use any choice of chipotle hot sauce for this recipe. I also recommend using the leftover hot sauce for dipping if you are into that. Or you can mix it with a creamy dressing like Primal Kitchens Ranch dressing .

This recipe is soy free, grainfree, and gluten free. I have not used any substitutions in this recipe. You may be able to use an egg replacer if needed. Enjoy!

Makes about 30 nuggets

1 head of cauliflower
1 cup cassava flour
1 cup almond flour
2 eggs
1/4 tsp garlic powder
1/2 tsp coconut sugar (optional)
3 tbsp nutritional yeast
3/4 bottle of chipotle hot sauce
1/4 tsp of salt


Preheat the oven to 400 and line a baking sheet with parchment paper. Begin separating the cauliflower from the stem/leaves. Cut into chunks and rinse well. Once rinsed, place in a food processor or blender. Blend until it becomes a grain like consistency. In a large bowl, combine all of the wet ingredients and coconut sugar with the cauliflower. Mix well. Then begin adding the dry ingredients to the bowl and mix well. Once mixed, begin spooning out small balls onto the parchment paper. Bake for 22-25 minutes (for a more moist nugget) or 26-30 minutes (for more texture, less moisture). Remove from oven and let cool. Store up to 1 week in the fridge. Enjoy!

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