VEGAN CHICKPEA NUGGETS Ingredients: For the chickpea base 1 can (420g) chickpeas 40g (⅓ cup) rolled oats 30g (2 tbs) flax seeds 5ml (1 tsp) onion powder ½ teaspoon garlic powder ½ teaspoon Italian dried herbs pinch of salt and pepper For the crumbs ½ cup oat milk or plant milk of choice ½ cup wholegrain breadcrumbs/ quinoa flakes Method: Pre-heat the oven to 185°C and line a
baking tray with parchment paper. Drain and rinse your chickpeas and add them to a food processor or highspeed blender. Add in the oats, flax seeds, onion and garlic powder, Italian herbs, salt and pepper and pulse to blend until well combined and chickpeas are finely cut. Do not over blend. In 2 separate small bowls, place the breadcrumbs and oat milk and form a nugget size chickpea dough with your hands. Dip one at a time in the oat milk then in the breadcrumbs, coating both sides. Then place on the baking tray. Bake for 10-15 minutes, turning them halfway.
HOW TO GET YOUR KIDS TO ENJOY VEGAN FOOD SACHA VAN NIEKERK FOR a child whose family eats vegan at home, lentils as a substitute for the mince in shepherd’s pie, quinoa burgers and tofu in every form are the norm at mealtimes. Issues about the somewhat restrictive diet only arise once the child starts attending school and makes friends outside of their familial bubble. From eyeing lunch boxes
filled with chocolate spread sarmies, chicken nuggets and cheeseburgers to having to turn down birthday cake, sweets, biscuits and more at parties, their disappointment is palpable. Fortunately, vegan cuisine has come a long way. Big-name grocery stores have aisles stocked with all things deliciously vegan and more restaurants are catering for vegans.
Social media is exploding with mouth-watering vegan content shared by chefs and at-home cooks. All this has made it easier to create meals that will entice tots, tweens and even teens. If your kids have any doubt that vegan food is as delicious as any other kind, perhaps whipping up one of these dishes will help to change their minds.
