Prepare to be blown away by these Crispy and Crunchy Vegan Veggie Popcorn Nuggets. They’re so flavourful on the inside with the best texture and crunch on the outside. Marinated Tofu, Okra, and butternut squash, coated with crispy breadcrumbs and baked to perfection!
Ingredients needed
Marinate
1/2 lb extra firm tofu or Paneer (if not vegan)(cut into 1-inch cubes)
1/2 cup diced Butternut squash (cut into 1 1-inch cube)
1/2 cup diced Okra (cut into 1-inch cubes)
Marinate
1 cup Vegenaise (Vegan Mayonnaise)
1 tsp black pepper
2 pinches of Hing/ asafoetida
1 tbsp finely chopped cilantro
1/2 tsp black salt
1/2 tsp Pink Himalayan salt
Dry Mix
1 cup bread crumbs
2 tbsp. Nutritional Yeast
2 pinches of Hing/ asafoetida
1 tsp. paprika
1tsp. crushed black pepper
Salt to taste.
Chop the veggies into 1-inch cubes. In a bowl add bread crumbs, yeast, and all the spices mentioned above in the dry mix section. Set the bowl aside.
In another bowl, Add vegenaise, salts, cilantro, pepper, asafoetida and mix well. Now add the chopped Veggies and gently stir making sure all the veggies are coated well. Let it rest for 15 minutes.
Preheat the oven to 400 degrees F and prepare baking with lined parchment paper and spray with oil.
Now add the marinated veggies a half cup at a time into dry mix bowl, stir the pieces in, moving them around to coat well, transfer to baking sheet one at a time. Repeat for all the Veggies.
Bake at 400 degrees F for 15 minutes or until golden. Say a little prayer and serve warm with chutneys, ketchup, dips, sauces of choice! or add to salads or dal bowls.
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