These 5 recipes made me forget I ever liked chicken nuggets

For years, chicken nuggets were my comfort food. 

Golden, crispy little bites dunked into barbecue sauce or ketchup — they were my go-to late-night snack, the quick bite before soccer practice, the guilty pleasure I never admitted to friends. 

When I went vegan, I honestly thought nuggets would be the hardest thing to let go of.

But here’s the twist: not only did I stop craving them, I found plant-based recipes that scratched the same itch and then some. 

These recipes aren’t just substitutes — they’re upgrades. 

Each one gave me that satisfying crunch, the juicy bite, and the nostalgic comfort I thought I’d lost forever.

Below are the five recipes that made me forget I ever liked chicken nuggets in the first place. They’re all crispy, crave-worthy, and dunkable in any sauce you love. 

Let’s dig in.

1. Crispy tofu nuggets

I used to roll my eyes at tofu — “spongy, bland, boring.” But when I learned to press it properly and coat it with the right breading, tofu became one of my nugget heroes.

Ingredients:

• 1 block extra-firm tofu, pressed and cut into bite-sized cubes 
• 1 cup unsweetened plant milk 
• 1 tablespoon apple cider vinegar 
• 1 cup flour 
• 1 cup breadcrumbs (panko for extra crunch) 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 teaspoon smoked paprika 
• 1 teaspoon salt 
• Oil spray for baking (or a drizzle for pan-frying)
  

Steps:

1. Preheat oven to 400°F (or heat oil in skillet if pan-frying). 
2. Mix plant milk with vinegar to create a quick vegan “buttermilk.” 
3. In a separate bowl, mix flour, breadcrumbs, and seasonings. 
4. Dip each tofu cube into the buttermilk, then dredge in breadcrumb mix. 
5. Place on a parchment-lined sheet, spray lightly with oil, and bake 25 minutes (flipping halfway).
   

The result? Nuggets with crispy shells and pillowy insides. When I served these at a party, no one guessed they were tofu — one friend actually asked me where I bought them.

2. Cauliflower popcorn nuggets

Here’s where I bring in my first story. I once took a tray of these to a family game night. 

My cousins, all proud meat-eaters, grabbed a handful thinking they were just “popcorn chicken.” 

By the time I told them it was cauliflower, the tray was empty.

Ingredients:

• 1 head cauliflower, cut into small florets 
• 1 cup flour 
• 1 cup unsweetened plant milk 
• 1 teaspoon Dijon mustard 
• 1 cup breadcrumbs 
• 1 teaspoon smoked paprika 
• ½ teaspoon black pepper 
• ½ teaspoon salt
  

Steps:

1. Preheat oven to 425°F. 
2. Whisk flour, plant milk, and mustard into a thick batter. 
3. Toss cauliflower florets in batter, then roll in breadcrumbs mixed with spices. 
4. Arrange on parchment paper and bake 30 minutes, flipping once.
   

These nuggets have that classic crunch outside with a tender veggie inside. Dip them in buffalo sauce and they transform into vegan “wings.”

3. Chickpea nugget patties

These are hearty, protein-packed, and freezer-friendly. I like making a double batch and stashing them in the freezer for quick lunches.

Ingredients:

• 1 can chickpeas, drained and rinsed 
• ½ onion, finely chopped 
• 2 cloves garlic, minced 
• ½ cup breadcrumbs 
• 2 tablespoons nutritional yeast 
• 1 tablespoon soy sauce or tamari 
• 1 teaspoon thyme 
• 1 teaspoon paprika 
• 2 tablespoons flour (chickpea or all-purpose)
  

Steps:

1. Mash chickpeas with a fork until mostly smooth but slightly chunky. 
2. Stir in onion, garlic, breadcrumbs, nutritional yeast, soy sauce, and spices. 
3. Shape into nugget-sized patties, dust lightly with flour. 
4. Pan-fry in a little oil until golden brown on both sides, about 4–5 minutes per side.
   

These nuggets are dense and savory, kind of like a falafel crossed with a chicken nugget. Pair them with a tangy vegan ranch dip and you’ve got comfort food gold.

4. Mushroom “umami bomb” nuggets

This recipe came from my own experimentation when I craved something meaty but didn’t want faux meat. Mushrooms have that earthy, juicy bite that really makes them shine.

Ingredients:

• 12 oz cremini mushrooms, finely chopped 
• 2 tablespoons soy sauce 
• 1 tablespoon olive oil 
• ½ cup breadcrumbs 
• ½ cup flour 
• 1 teaspoon garlic powder 
• 1 teaspoon thyme 
• ½ teaspoon black pepper
  

Steps:

1. Sauté chopped mushrooms with soy sauce and oil until soft and most liquid evaporates. Cool slightly. 
2. Stir in breadcrumbs, flour, and seasonings. Mixture should be moldable. 
3. Shape into nugget shapes. 
4. Bake at 375°F for 20–25 minutes, flipping halfway.
   

These are super savory, almost smoky, and they really hit that umami craving that nuggets used to fill. They pair beautifully with barbecue sauce.

5. Seitan-style chewy nuggets

I first made these during lockdown, when I was experimenting with vital wheat gluten for the first time. I was skeptical — kneading a dough for nuggets felt odd.

But once they came out of the oven, golden and chewy, I found myself eating half the tray before dinner.

Ingredients:

• 1 cup vital wheat gluten 
• 3 tablespoons nutritional yeast 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 cup vegetable broth 
• 2 tablespoons soy sauce 
• 1 tablespoon olive oil 
• 1 cup breadcrumbs for coating
  

Steps:

1. Mix gluten, nutritional yeast, and spices in a bowl. 
2. Add broth, soy sauce, and oil. Stir into a dough, then knead for 3–4 minutes. 
3. Tear dough into nugget-sized chunks. 
4. Roll chunks in breadcrumbs. 
5. Bake at 375°F for 25 minutes or pan-fry until golden brown.
   

These nuggets are chewy, meaty, and incredibly filling. They’re the closest to chicken nuggets in texture, but with a richer, deeper flavor.

Bonus tips for nugget success

• Don’t skip the dipping sauce. Whether you’re a ketchup purist or a buffalo-sauce adventurer, sauces make nuggets shine. 
• Breadcrumb choice matters. Panko breadcrumbs = crunch city. Regular breadcrumbs = softer coating. Gluten-free? Crushed cornflakes are magic. 
• Reheating hack: Toss leftovers into an air fryer at 375°F for 5 minutes to revive crispiness. 
• Batch cook and freeze. Most of these recipes freeze beautifully — just reheat in oven or air fryer.
  

The moment I knew I didn’t need chicken nuggets

I realized I was officially over chicken nuggets when I stopped thinking of these recipes as “alternatives” and started craving them on their own terms. 

They aren’t knockoffs — they’re their own thing. Whether it was the cauliflower bites vanishing at family game night, or my solo seitan nugget binge in lockdown, these recipes became my new comfort food.

If you’re new to plant-based cooking, start with the tofu nuggets — easy and nearly foolproof. If you’re craving adventure, go for the seitan or mushroom nuggets. 

Either way, trust me: once you bite into that golden crunch, you’ll forget about the old chicken ones too.