Vegan Chickpea & Sweet Potato Nuggets

Ever since I transitioned to a vegan lifestyle there have been a few dishes that I just had to veganize because I can’t live with the thought of never eating those meals again. One being Macaroni and Cheese, try my Vegan Butternut Squash Mac & Cheese for yourself and let me know what you think. Another being a substitute for chicken nuggets. I needed a new recipe to sneak in veggies for my picky eater. This made the cut.

These little nuggets are loaded with Sweet Potatoes & are an excellent source of vitamin A {beta-carotene}. Sweet potatoes are also packed with vitamin C, manganese, copper, pantothenic acid and vitamin B6. As well as, potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. The chickpeas give these little nuggets all the protein and fiber you need in a meal! I also made a couple burgers to freeze and save for another meal when I’m crunched for time. They freeze great!

To sum it up, these sweet potato chickpea nuggets are a healthier alternative to nourish your body instead of eating a dead chicken. Yeah, all you chicken eating lovers, I said it. You don’t want to hear it, sorry not sorry.

Start by making your flax egg. Add 1 tablespoon of ground flax to a small bowl with 2 1/2 tablespoons of spring water. Mix and set aside. Let it set about 10 minutes. It will thicken into a gel consistency.

Next, preheat your oven to 350F. Using parchment paper line a baking sheet and set aside.

Peel & slice the sweet potatoes in 1/2″ rounds. Then add the sweet potatoes to a pot of boiling water. Boil the potatoes until just tender. About 15 minutes.

Rinse the sweet potatoes and add to a processor, then set the processed potatoes aside.

Open a can of Chickpeas, drain {save the brine for another recipe} & rinse. Add to the processor.
Process the sweet potatoes and Chickpeas until a smooth consistency.

Transfer the purée to a mixing bowl and add remaining ingredients. Fold ingredients in just to combine.

Shape mixture into desired shape {I even made 2 burger patties to freeze for later} and arrange on parchment lined baking sheet. Spray with oil to crisp the tops. Bake for 20 minutes, remove from oven and flip. Bake additional 10 minutes until done.

Remove from oven and let cool, 10 minutes. Serve with my Vegan Maple Mustard or BBQ sauce.

Print Recipe

Vegan Chickpea & Sweet Potato Nuggets

The perfect kid and adult vegan alternative for those other animal nuggets!

Course

Main Dish

Prep Time

30 minutes

Cook Time

50 minutes

Servings

Or 6-8 Burgers

Ingredients

• 2 Sweet Potatoes boiled
• 1 can Chickpeas drained and rinsed
• 1 cup Panko Bread Crumbs
• ¾ cup Oat Flour
• 1 Flax Egg
• 1 tablespoon Fresh Basil
• 1 tablespoon Onion Powder
• ½ tablespoon Garlic Powder
• ½ tablespoon Paprika
• ¼ teaspoon Sea Salt
• ⅛ teaspoon Ground Black Pepper

Course Main Dish Prep Time 30 minutes Cook Time 50 minutes Servings Or 6-8 Burgers Ingredients 2 Sweet Potatoes boiled 1 can Chickpeas drained and rinsed 1 cup Panko Bread Crumbs ¾ cup Oat Flour 1 Flax Egg 1 tablespoon Fresh Basil 1 tablespoon Onion Powder ½ tablespoon Garlic Powder ½ tablespoon Paprika ¼ teaspoon Sea Salt ⅛ teaspoon Ground Black Pepper

Instructions

1. Start by making your flax egg. Add 1 tablespoon of ground flax to a small bowl with 2 1/2 tablespoons of spring water. Mix and set aside. Let it set about 10 minutes. It will thicken into a gel consistency.
2. Next, preheat your oven to 350F. Using parchment paper line a baking sheet and set aside.
3. Peel & slice the sweet potatoes in 1/2" rounds. Then add the sweet potatoes to a pot of boiling water. Boil the potatoes until just tender. About 15 minutes.
4. Rinse the sweet potatoes and add to a processor, then set the processed potatoes aside.
5. Open a can of Chickpeas, drain {save the brine for another recipe} & rinse. Add to the processor. Process the sweet potatoes and Chickpeas until a smooth consistency.
6. Transfer the purée to a mixing bowl and add remaining ingredients. Fold ingredients in just to combine.
7. Shape mixture into desired shape {I even made 2 burger patties to freeze for later} and arrange on parchment lined baking sheet. Spray with oil to crisp the tops. Bake for 20 minutes, remove from oven and flip. Bake additional 10 minutes until done.
8. Remove from oven and let cool, 10 minutes. Serve with my Vegan Maple Mustard or BBQ sauce.

Recipe Notes

Recipe adapted & veganized from @thepeacheepear

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!