Makes: 40 Nuggets
PREP TIME: 10 minutes
ACTIVE TIME: 30 minutes
INACTIVE TIME: 30 minutes
2x 300g packages of Tempeh
3 cups low-sodium “no-chicken” flavored vegetable broth (or regular vegetable broth)
2 tablespoons liquid aminos
1 teaspoon dried thyme
1 teaspoon dried marjoram or oregano
¾ cup plain vegan yogurt (preferably unsweetened, nut-free if necessary)
¼ cup unsweetened nondairy milk (nut-free if necessary)
3 tablespoons tahini (gluten-free if necessary)
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1½ cups vegan panko bread crumbs (gluten-free if necessary)
3 tablespoons nutritional yeast
Olive oil spray
Ketchup (or vegan barbecue sauce; homemade or store-bought), for dipping
Chop each block of tempeh into about 20 chunks, making 40 total nuggets.
Combine the broth, liquid aminos, thyme, and marjoram in a large pot. Place the tempeh in the pot and bring to a boil. Once boiling, reduce to a simmer and let the tempeh simmer for about 20 minutes. Remove from the heat and drain (you can save the liquid for another time you need to cook with broth or add a bit of liquid to your pan; it should keep in the fridge for a couple of weeks). Set the tempeh aside to cool until you can handle it.
While the tempeh is cooling, combine the yogurt, milk, tahini, salt, onion powder, garlic powder, and paprika in a shallow bowl. In another shallow bowl, combine the bread crumbs and nutritional yeast.
Preheat the oven to 190°C. Line a baking sheet with baking paper or a silicone baking mat.
Use one hand to dredge a piece of tempeh in the yogurt mixture and your other hand to toss it in the bread crumbs until fully coated. Place the nugget on the prepared baking sheet. Repeat with the remaining nuggets.
Lightly spray the tops of the nuggets with olive oil. Bake for 12 minutes, flip them and spray the tops with olive oil again, and return to the oven for 12 minutes more, or until crispy and golden.
Serve immediately with your choice of dipping sauces. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.