Millet Nuggets (2 Ingredients, High Protein)
Looking for an easy, vegan alternative to chicken nuggets? Then you will love my 2 Ingredient millet nuggets! Crispy on the outside, tender on the inside, and packed with 11 grams of protein per serving, they are sure to become part of your recipe rotation.
Servings: 4
Equipment
- 1 9-inch (22.5 cm) square baking pan (or 9x5 inch (22.5x12.5 cm) loaf pan)
- 1 sheet parchment paper
Ingredients
- 1 cup millet
- 40 grams nutritional yeast (flakes, granules or powder) (volume will vary by brand; see notes below. See notes also for substitutions)
- Optional: 1/2 teaspoon salt
- 4 cups water
Instructions
Part I: Cook the Millet
- Preheat oven to 400F (200C).
- In a 9 inch (22.5 cm) square baking pan, stir together the millet, nutritional yeast, and optional salt. Add the water and stir to combine.
- Bake in the preheated oven for 45 to 50 minutes until the water has absorbed.
- Cool the millet, in the baking pan, for 10 minutes on a cooling rack. Using a fork, fluff and stir the millet (should be like a stiff porridge), breaking it down and recombining the yeast (it may settle unevenly during baking). Be sure to scrape up all of the crusty bits on the sides and bottom, they add texture to the nuggets! Let cool about 10 minutes longer until cool enough to handle.
Part II: Shape and Bake the Millet Nuggets
- Line a large baking sheet with parchment paper.
- Using a medium cookie scoop or a heaping tablespoon, divide the millet into 24 equal portions on the prepared baking sheet.
- Working with one portion at a time, compact and flatten into the shape of a chicken nugget (about 1/4 inch thick, 2 inches long). Return to baking sheet and repeat with the remaining portions.
- Bake in the 400F (200C) oven for 25 to 30 minutes until golden brown and the outside of the nuggets appears dry and crispy.
- Serve plain, or with your favorite dip(s).
Notes
- Nutritional Yeast Tips: I have provided the weight (40 grams) for the nutritional since it available in flakes, granules and powder. You can use any of these varieties, but the volume measurement will be very different depending on the type and the manufacturer. 40 grams is always 40 grams, so either (1) weigh the nutritional yeast, or (2) look at the nutrition information on the package to see how volume measurement corresponds to weight for your particular brand.
- Nutritional Yeast Substitutions: See the post under "Variations & Substitutions" for multiple options for omitting or substituting the nutritional yeast.
- Cook the Nuggets in an Air Fryer: Arrange the millet nuggets in a single layer in an air fryer. Air fry at 350F (180C) for approximately 20 to 22 minutes until golden brown (may vary slightly, depending on air fryer).
- Reheating the Nuggets: Reheat the millet nuggets in the air fryer or toaster oven. In the air fryer 5 minutes at 350F (180C) should do the trick. In the oven, warm the nuggets at 350F (180C) for 10 minutes. Store them in the fridge in an airtight container for up to a week.
- Freezing the Uncooked Millet Nuggets: Prepare the nuggets up to the point of shaping and placing in a single layer on a baking sheet lined with parchment paper. Freeze on the baking sheet, then place the frozen nuggets in an airtight container and freeze for up to six months. Do not allow the nuggets to thaw before reheating. Cook the frozen nuggets in the air fryer or the oven, following the original cooking instructions.
- Make Burgers/ Patties Instead of Nuggets: Rather than shaping into nuggets, shape the cooked millet into veggie burgers/ patties (about 5 inches/12.5 cm diameter, 1/4 inch thick). Cook using the same method as the nuggets.
- Flavor Variations: See the post for ideas on how to vary the flavor of the nuggets with different spices, herbs and other flavorings.
Nutrition
Serving: 6nuggets | Calories: 227kcal | Carbohydrates: 41g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 14mg | Potassium: 298mg | Fiber: 7g | Calcium: 11mg | Iron: 2mg