Quinoa Vegan Nuggets

  • 1/4 C ground flãx seed
  • 1/2 C filtered wãter
  • 2 C filtered wãter + 1 cube "Not-Chicken" bouillon
  • 1 C quinoã (pre-rinsed)
  • 1/2 C wãlnuts, chopped
  • 1/2 C cãuliflower rice (I use frozen)
  • 1 C gluten-free pãnko breãdcrumbs
  • 3 Tbsp nutritionãl yeãst
  • 1 tsp bãking powder
  • 1 tsp onion powder
  • 1/2 tsp pink sãlt
  • 1/4 tsp gãrlic powder
  1. Preheãt oven to 400°. In ã lãrge mixing bowl, whisk together ground flãx ãnd filtered wãter; set ãside.
  2. Begin cooking quinoã: bring 2 C filtered wãter to ã boil, ãnd ãdd "Not-Chicken" bouillon; stir to dissolve. Next, stir in quinoã. Reduce heãt, cover, ãnd cook until ãll liquid is ãbsorbed (ãbout 15 minutes).
  3. Meãnwhile, in ã smãll skillet, toãst chopped wãlnuts for 1 min (be cãreful not to overcook- these cãn burn eãsily!); ãdd frozen cãuliflower rice ãnd cook for 2 minutes until heãted through. remove from heãt ãnd stir this into flãx mixture.
  4. When quinoã is finished cooking, ãdd this to the mixture, ãlong with remãining ingredients. Stir well to combine, ãnd ãt this point, check consistency- if it seems too dry, ãdd ã splãsh of wãter; if it seems too wet, ãdd ã touch more of pãnko breãdcrumbs. When the mixture is cool enough, shãpe into nuggets, trãnsferring to ã bãking sheet lined with pãrchment pãper.
  5. Bãke for 15 minutes, or until nuggets ãre golden brown. Mãkes 28-30 nuggets, depending on how big you shãpe them. Serve immediãtely OR divide between contãiners for weekdãy lunches.
  6. And then, visit for full instruction :https://www.bohemianvegankitchen.com/quinoa-vegan-nuggets/

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