Lemon Pepper ‘Chickn’ Nuggets

Filed under: delicious fried food and sneaky way to feed kids healthy stuff by disguising it as junk food.

This is rather heavy on ingredients but could be simplified by omiting the jackfruit and simplifying the spice mix.  You can also switch out the jackfruit and chickpeas for tofu to get a softer, less ‘meaty’ texture.

I use tinned jackfruit in brine, available at Asian supermarkets.


Lemon Pepper Chickn Nuggets

1/2 tin + 2 Tablespoons cooked chickpeas
2 Tablespoons aquafaba (liquid from chickpea tin)
1/4 tin jackfruit in brine (approx 5 Tablespoons when shredded)
1/4 Cup + 4 Tablespoons vegetarian chicken stock
1 teaspoon salt
1/4 t sweet paprika
1/4 t smoked paprika
1/4 t cayenne pepper
1/4 white pepper
2 teaspoons nutritional yeast
1/2 t garlic powder
1/2 onion powder
4 heaped Tablespoons gluten flour
1 heaped Tablespoon white flour
1 t lemon juice

fine breadcrumbs
plant milk
white flour
salt and pepper

Put 1/2 tin of chickpeas into a large bowl and mash into a rough, chunky paste.

Drain and rinse jackfruit. Pull jackfruit pieces into shreds (toddlers/kids love to help with this part as they have an amazing texture) and finely chop the hard parts at the core. Place shredded fruit into a fry pan with 1/4 Cup vegetarian chicken stock on a medium heat until the stock is more or less gone. Put half of the cooked jackfruit into a blender and add half of the jackfruit to the mashed chickpeas.

Spoon 2 Tablespoons of aquafaba into the blender along with 2 Tablespoons of chickpeas. Pulse until smooth and set aside.

To the large bowl, add spices and flours, lemon juice and smooth mixture from blender. Mix into a wet dough – adding ‘chicken’ stock if needed. Knead for several minutes and put into the fridge to rest for an hour.

Heat 2cms of coconut or vegetable oil in a frying pan.

Prepare 1 plate with white flour and a pinch of salt, 1 bowl with plant milk and 1 bowl with fine breadcrumbs, tumeric and a good grind of black pepper.

Tear pieces of dough about the size of a nugget (you could also make large flat ‘schnitzels’), coat in flour, then milk, then crumbs and set aside. Shallow fry in small batches, turning when golden on each side. Rest on absorbent cloth.

Eat warm or cold (these are even better the next day) with lemon wedges and a sprinkle of lemon juice over them.

Bon Ap!


Lemon Pepper ‘Chickn’ Nuggets

Fun with Fake Meats

A while ago I bought some vegan abalone from Chch’s Vegetarian World. It has since taken up a permanent position in my freezer, creeping me out. Honestly I had no idea what to do with it so eventually I delegated the task of preparing it to the Frenchman. I’m still not sold on vegetarian seafood in general but I have to say, this was delicious – not least because cooking with a lot of wine is every pregnant women’s favourite thing (or is that just me?).  Enjoy!

Spanish-style Abalone

 recipe by Youssef Iskrane

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1 large vegetarian abalone, cut into bite-sized pieces (or 2-3 portions of similar fake seafood – something chewy and not-too-strong-tasting)

200g fake chorizo, cut into bite-sized pieces

1 medium onion, finely sliced

3 cloves garlic, grated

3 tomatoes

250ml dry white wine

2 tsp smoked paprika

1 tsp chili flakes

salt and pepper

juice of 1/2 lemon

  1. Halve tomatoes and place on a baking tray, seasoned with salt, pepper and a little olive oil. Roast at 240 degrees C for 10 minutes face down. Remove skins.
  2. Heat some oil in pan until smoking hot. Add chorizo chunks and cook for 2-3 mins, stirring to avoid sticking. Add onions and continue stirring until onions take a little colour.
  3. Add white wine for 1 minute to deglaze pan. Then add the abalone, tomatoes, garlic, paprika and chili flakes. Bring to a boil and turn down to a low simmer.
  4. Cover and leave for 10 minutes.
  5. Season with salt, pepper and lemon juice. Serve with rice, bread or quinoa.

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*As I say, this dish tasted amazing but the texture of the ‘abalone’ still creeped me out. If I made it again I’d use ‘chorizo’ and button mushrooms.

Fun with Fake Meats