• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Food & Story
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • עבריתעברית

Tempeh Nuggets Gluten-Free Baked

2021-11-30

Jump To Recipe Print Recipe

Like most children in my country, Schnitzel was one of my favorite foods in my childhood. Just give me a Schnitzel (or nuggets) straight from the sizzling pan, served with French fries or mashed potatoes – and I was happy; It took me many years to learn to live without it.

It is precisely veganism (and the blog) that has reminded me of my favorite childhood food – and so I craved a plant-based version of this comforting dish.

On the other hand, I did not feel like going crazy about making seitan from Skratch (maybe in the future 😊); I wanted something relatively quick and baked. The first attempt, making nuggets with tofu, did not yield the desired result, and I was already thinking of giving up and skipping to the next project.

Although I had never encountered Tempeh before, Tempeh recipes posted online created the impression that I was missing an essential raw material that could upgrade my menu. At that time, it was impossible to get ready-made Tempeh in my country, and my attempts (so far) to make Tempeh from scratch were in vain. Then, one bright day I walked into the neighborhood whole foods store, and my eyes lit up: a selection of Tempeh from different legumes was waiting for me in the freezer!

I bought one of each type before it disappeared, stored it in the freezer, and began thinking of recipe ideas.

It occurred to me that the texture of the Tempeh could make a good substitute. And so I sliced the Tempeh and pricked each slice with a wooden skewer so that it would absorb well the marinade: soy sauce, mustard, and garlic powder.

I dipped the Tempeh slices in a spicy cornstarch batter. Next, I coated them in a selection of gluten-free crumbs, cornflakes, Various Terra chips, potato crisps, etc., and baked them in the oven for about 15 minutes.

I got crispy and colorful nuggets, baked and gluten-free, with a very similar texture to chicken nuggets and excellent taste.

Some were enthusiastic about the colored chips, and some preferred the cornflakes crumb coating, which is more reminiscent of the classic versions.

Try it and judge for yourself❣️

שניצלוני טמפה אפויים ללא גלוטן
Tempeh Nuggets Gluten-Free Baked
Tempeh Nuggets, coated in potato chips or cornflakes crumbs; Baked and gluten-free, with a texture reminiscent of chicken nuggets.
PRINT REVIEW Pinterest
Prevent your screen from going dark
Metric – US Customary
Ingredients
 
 
  • 330 grams soy tempeh
  • 3 Tbsp gluten-free soy sauce
  • 1 tsp mustard
  • ¼ tsp garlic powder
Adhesive Coating
  • 3 Tbsp cornstarch
  • ¾ cup water
  • 2 Tbsp soy sauce
  • 1 Tbsp almond butter or tahini
  • 1 tsp mustard
  • ½ tsp garlic powder
  • ¼ tsp black salt (Kala Namak) optional
  • ⅛ tsp paprika
  • ⅛ tsp ground black pepper
Crumbs Coating
  • Potato chips, Blue Potato Chips, Sweet Potato Chips, cornflakes crumbs, etc.
  • oil spray bottle for the cornflakes crumbs
For Serving
  • vegan mayo BBQ sauce or ketchup
Instructions
 
Early Preparation
  • Cut the tempeh into slices about 3/4 cm (0.3 inch) thick.
  • Prick each slice on both sides with a wooden skewer, as in the image.
  • In a small bowl, mix soy sauce, mustard, and garlic powder; Brush the Tempeh slices on both sides with the mixture, transfer to a box, and set aside for at least 30 minutes, better overnight.
  • Prepare the crumbs: Grind in the blender each kind of chips separately. Process until you get the desired thickness.
  • transfer the cornflakes /chips crumbs to separate bowls.
  • (preheat the over to 190 degrees Celsius (374 F
  • spray a baking tray with oil.
Nuggets
  • Mix in a bowl cornstarch and water and cook in a microwave at 50% power for one minute. Remove from the microwave and mix; Return to the microwave for another minute. If the mixture is too thick, add water gradually.
  • Add to the cornstarch batter: soy sauce, almond butter, mustard, garlic powder, black salt, black pepper, paprika, and mix well. Taste and add salt (or more soy sauce) if necessary.
  • Dip the Tempeh in the cornstarch mixture; Next, dip them in the crumbs * see notes.
  • Place the coated Tempeh slices on the greased pan. If the cornstarch batter hardens, add water gradually. Spray with oil the pieces covered with the cornflakes crumbs.
  • Place in the oven and bake for about 15 minutes
    שניצלוני טמפה אפויים ללא גלוטן
  • Serve with your favorite sauce/dressing.
Notes
For smaller nuggets, you can cut the Tempeh slices in half.
You can make a colorful chips crumbs cocktail by mixing them.
Those who don’t have gluten restrictions can coat the nuggets in regular bread crumbs.
 
 
 
Click here to add your own private notes.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

Filed Under: All Recipes, Gluten Free, Mains Tagged With: baked gluten-free nuggets, gluten-free nuggets, gluten-free tempeh nuggets recipe, tempeh nuggets, vegan recipe, vegan recipes

Previous Post: « Vegan Chocolate Amaranth Balls GF
Next Post: Lemon and Poppy Seeds Cookies With White Chocolate Vegan »

Reader Interactions

Comments

  1. Laëtitia

    2021-12-17 at 16:45

    Hi Sara,
    I have just discovered your blog and I am inspired by many recipes!
    I am intrigued by the fact that you cook the starch slurry, what’s the purpose?
    When you put it in the microwave the first time, it’s for 1 minute also?
    Thanks!

    Reply
    • Sara Dagan

      2021-12-18 at 1:45

      Thank you Laëtitia, glad you like my recipes 🙂
      .The reason I cook the starch slurry is because this way it sticks better to the tempeh
      I cook it for one minute for the first time, then I check the consistency and mix and put for another minute.

      Reply
      • Laetitia

        2021-12-20 at 17:01

        Thanks for the answer.
        Happy holidays!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

What you will find in the blog:

Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

Most Popular

Easy Crispy Air Fryer Home Fries Chips

Easy Crispy Air Fryer Home Fries

Vegan Banana Bread

Vegan White Chocolate Recipe

Vegan White Chocolate

Vegan lemon sponge cake, with yogurt and olive oil

Vegan Lemon Cake With Yogurt and Olive Oil

Vegan Pistachio Crunch Recipe

Pistachio Crunch Popsicle Vegan

super creamy vegan vanilla ice cream recipe

Vegan Vanilla Ice Cream Super Creamy

easy recipe restaurant Hummus

Easy Restaurant Hummus

Vegan Meat Patties In Red Wine and Thyme

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

microwave eggplant salad recipe

Microwave Baba Ganoush

Vegan figs tart

Vegan Fig Tart

Vegan mango sponge cake easy recipe

Vegan Mango Sponge Cake

More Popular

PayPal Donation

Food & Story Plant Based Recipes
Your Email Address:

Footer

  • Facebook
  • Instagram
  • Pinterest
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact

.Copyright © Food & Story 2022