Mushroom Not Chicken Nuggets

These mushroom nuggets are juicy in the middle and crunchy on the outside. Dip them with your favorite sauce and enjoy!

Mushroom Nugget Ingredients

12-14oz oyster mushrooms

1/4 cup vital wheat gluten 

2 tsp nutrition yeast

1 tsp minced garlic 

1 tsp minced onion 

1/2 tsp rosemary

1/2 tsp thyme 

1/2 tsp rubbed sage 

1 tsp paprika

3 Tbsp aquafaba (liquid from canned chickpeas)

1.5 tsp vegetable bouillon paste

1 Tbsp avocado oil 

grapeseed oil (or preferred frying oil)

Wet Batter Ingredients

1 & 1/4 cups creamy oat milk (or plant milk of choice)

1 cup flour 

2 tsp paprika

2 tsp minced onion 

2 tsp minced garlic

1 tsp chili powder 

salt & pepper to taste

Dry Batter 

1 & 1/2 cups panko bread crumbs 

1 cup flour

1 tsp paprika powder

2 tsp minced onion 

2 tsp minced garlic

salt & pepper to taste


Step 1: If needed, clean mushrooms with a small brush to remove any dirt

Step 2: Cook mushrooms in a cast iron pan for 5 minutes, flip, and cook until all the water is gone. Take your time. Pressing down on them while cooking will help release the water

Step 3: Add mushrooms to a food processor and blend until you have small, finely chopped pieces

Step 4: In a mixing bowl, combine vital wheat gluten, nutritional yeast, garlic, onion, rosemary, thyme, sage, and paprika. Stir until well incorporated. Then mix in the mushrooms

Step 5: In another bowl, mix aquafaba, vegetable bullion, and avocado oil

Step 6: Slowly add the liquid into the dry mushroom mix. Continue to stir the mixture for 4-5 minutes with your hands. Place in refrigerator for 15-20 minutes

Step 7: Form nuggets with mushroom mixture.

TIP: If the mix is too wet and does not stick, add vital wheat gluten, a small amount at a time

Step 8: Mix ingredients for wet batter

Step 9: Mix ingredients for dry batter

Step 10: Dip nuggets into wet batter and then dry batter

Step 11: Heat frying oil to 375 degrees Fahrenheit (I prefer to use grapeseed oil). Fry nuggets in small batches until golden & crispy on both sides.

Step 12: Serve with sauce of choice and enjoy! I love these with my Smoked Anaheim Pepper Sauce - recipe will be exclusive to Turnip Vegan Recipe Club members. More details to come.

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