Vegan nuggets

• cauliflower↗300g g

  florets (or ¾ small cauliflower)

• carrots↗2

  chopped (about 165g)

• medium onion↗½

  chopped

• olive oil↗1 tbsp tbsp
• garlic clove↗1

  crushed

• nutritional yeast2 tbsp tbsp
• yeast extract2 tsp tsp
• can cannellini beans↗400g g

  drained

• gram (chickpea) flour↗50g g
• olive oil↗

  for the baking tray

• gram flour↗100g g

  plus a little extra

• breadcrumbs↗100g g

  (gluten-free if necessary)

• mustard powder½ tsp tsp
• onion powder↗½ tsp tsp
• garlic powder↗½ tsp tsp

Step-by-step instructions

1. 1

   Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.

2. 2

   Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.

3. 3

   Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate. Mix the breadcrumbs with the spices and scatter onto a second plate.

4. 4

   Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs – handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.

5. 5

   Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.