Air Fryer Recipe
Vegan nuggets
A tasty, simple vegan nugget recipe that’s just right for cooking in the air fryer.
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/4 cup nutritional yeast
- 2 tablespoons flaxseed meal mixed with 6 tablespoons water (flax egg)
Method
- In a medium bowl, mix the TVP with the vegetable broth. Leave it for about 10 minutes, until the TVP has soaked up the liquid and feels tender.
- Warm the olive oil in a pan over medium heat. Add the chopped onion and garlic, and sauté until the onion turns translucent.
- In a large bowl, mix together the hydrated TVP, sautéed onion and garlic, soy sauce, smoked paprika, cumin, salt, and pepper. Stir in the flax egg until everything is well combined.
- Shape the mixture into nugget-sized patties with your hands.
- In a separate bowl, mix the panko breadcrumbs with the nutritional yeast. Roll each nugget in the mixture until well coated.
- Preheat your air fryer to 180°C. Lay the nuggets in a single layer and air fry for about 10-12 minutes, turning them halfway through, until golden and crisp.
Why this works in an air fryer
TVP acts like a sponge: broth and soy hydrate it, while the flax gel binds loose particles as it heats. Panko stays crisp because its larger flakes dry quickly in the air fryer’s fast convection; a little oil in the mix helps the surface brown without deep-frying.
Equipment notes
Assumes a 5–6 litre basket air fryer holding the nuggets in one layer with gaps. In a smaller single-drawer model, cook in batches rather than stacking; in a dual-zone fryer, split evenly between drawers and check 1–2 minutes early as the reduced load can brown faster.
Common pitfalls
- Mixture too wet to shape and slumps on the tray? The TVP has not fully absorbed or was over-hydrated; rest it 5 minutes longer, then add 1–2 tablespoons panko to tighten before coating.
- Coating looks pale and dusty after 10 minutes? The crumb surface is too dry; mist or brush lightly with oil and continue for 2–3 minutes until the panko turns golden.
- Nuggets crack when flipped? They were moved before the flax binder had set; cook undisturbed for the first half, then turn gently with a thin spatula rather than tongs.
- Edges brown but centres feel soft or damp? The patties are too thick; flatten future nuggets to about 1.5 cm and extend this batch by 2–4 minutes at 170°C to dry the middle without scorching the crumb.
Variations & substitutions
- Use fine dried breadcrumbs instead of panko for a denser, smoother crust; they brown faster, so check 1–2 minutes earlier.
- Swap smoked paprika for curry powder or garam masala for a warmer spice profile; these blends can darken quickly, so avoid excess oil on the coating.
- Replace soy sauce with tamari for a gluten-free option if your panko is also gluten-free; gluten-free crumbs often need an extra oil mist to crisp evenly.
- Add 1 tablespoon chickpea flour to the TVP mixture for firmer nuggets; it absorbs moisture, so let the mixture stand briefly before shaping.
Storage & reheating
Keep cooked nuggets chilled for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes, turning once, until hot and crisp again.
Nutrition
Calories: 250
