Das beste vegane Chicken Nuggets Rezept - und niemand kennt es 😱

In today's video, I will not only show you broccoli and pea cream soup with roasted kernels, but also so tasty nuggets that you will never think of chicken again. And umami sponges that make the whole thing into a real Sunday meal, highlight, soul food, taste rodeo. Because that's clear. I am Ken, Plant Based Nutrition Advisor and here there is plant-based clean eating. And if you can't imagine anything below that, just call it the healthy stuff that tastes awesome. Do you understand me? If you want to eat a little healthier, a little better, a little more in the future and want to do something good for you and the environment, then press the red button, because then everything will be a little better. Let's get started. For the vegan chicken nuggets, although mine are not entirely vegan, but I'll show you later how you can make them completely vegan without further effort, you first need a frozen tofu. Smoked or with herbs does not matter at all. The main thing is that it has thawed again. Squeeze it well and then crumble it into bite-sized pieces. Then take a large onion, a red one if possible, because the red ones are just better than the white ones. It's not that the whites are not really healthy either, but the red ones are just healthier. That's simply because quercetin is simply added to anthocyanins. There are studies that found twice as much antioxidants in red onions as in normal onions. And if you don't have red ones, just throw white ones in a pan and add 60 grams of butter. I use the vegan block here because I think the combination of the thing is really cool and because it doesn't work with olive oil today, what we do is the block is a good alternative. While the onions are slowly browning, take two nori leaves. If you don't know that, it's the stuff in which the sushi is always rolled up. And if you don't know sushi, skip the video today and watch another video. You can get nori leaves in any well-stocked supermarket, but at the latest in an Asian store, where you just crumble two small ones. As soon as the onions have got a nice color, add 4 cloves of garlic and 7 tablespoons of flour. And it also browns nicely. And if the color matches, add 450 milliliters of coconut milk. But not the one from the can, but the one that is a counterpart to oat milk, i.e. the liquid stuff. For example, there is this in Lidl. If you don't want this light coconut flavor, you can of course use oat milk, but coconut comes in handy. When everything is smooth, add 2 tablespoons of vegetable cream. The one from Lidl is coconut-based and harmonizes well with the rest. Speaking of good, when the whole thing is simmering, add the nori leaves and the tofu. A heaping tablespoon of light miso. You can find really good stuff in the video description. And a pinch of salt and pepper to taste. Mix everything well, simmer for 5 minutes until the sauce is thick. And if it still tastes good now, you can let it cool down. It's faster in the fridge when the dough has cooled down. Add 2 to 3 handfuls, maybe 4 fine oat flakes. And then the whole thing goes back into the freezer for another 30 minutes. That means 30 minutes for our soup. Peel 5 small potatoes and cut them into small cubes. I have hard-boiled ones here, but if you want a little more creaminess in the soup, you can of course also use floury potatoes. But I prefer the hard-boiled ones here. Then you need a quarter of a kohlrabi, I don't know, 200 grams or so. And they cut it nice and small. As far as the valuable mustard glycosides are concerned, in the kohlrabi we only have a little bit of everything in the broccoli, which makes it a really good source of sulforaphane. And if you whip it up raw, you get 63 grams of vitamin C per 100 grams. And because we're at it right now, we also have a medium-sized broccoli, so 300 grams or so. Because we're making a broccoli soup, not a kohlrabi soup. If you want a kohlrabi soup, just change the quantities. There are still people who throw away the broccoli stalk. So folks, it's part of the whole thing, please. In the future, don't just whistle your ankles in. We're not at the butchery. And if the stalk is too woody for you, then peel it with a vegetable peeler or a teaspoon. Speaking of teaspoons, we also have ginger. And because the advanced ones among you already know that it is best to peel ginger with sticks and a bottle opener, of course we also peel it. But if that overwhelms you, then of course you take a vegetable peeler. It's clear, isn't it? A red onion, beat it up. And then we start. Pan on stove, onion in pan and oil on onion. Grate ginger, four cloves of garlic or eight. And the potatoes and the kohlrabi. And when the first roast aromas form, deglaze the whole thing with 800 milliliters of vegetable broth. A link to the best broth is popping up on the top right. Boil that for about five minutes. Then add the broccoli. Then you can pick up a few rhubarbs and add raw at the end. Then you'll have a little myrosinase source at the start later. You need that so you can split the mustard glycoside in your stomach. Add 300 grams of TK peas and let it simmer for another ten minutes. After a total of 15 minutes, add 300 grams of spinach. Let it fall together nicely, don't forget the juice of half a lemon. And first turn off the heat. Our dough should now be reasonably firm. And we come to breading. And everyone who doesn't want to use eggs or live vegan, simply exchange two boiled eggs for 50 grams of flour, 20 grams of cornstarch and 100 milliliters of water. And that will be your vegan egg substitute for breading. For this, simply take a tablespoon portion, dip it in flour, then in the egg or substitute and then in the semmelbrösel. And then you form nuggets out of it. If you like smaller nuggets, then make smaller ones, they last longer. Now all you need is oil for frying. I have olive oil here, quite simply, because it has the highest smoking point of all cold-pressed oils. And thus is best suited for frying. But refined sunflower oil is of course also excellent and is much cheaper. If you're wondering why I use so much oil for frying, quite simply, you didn't see that, I made a double amount of dough, because I just want to freeze half of the dough later. That means it all comes together in the oil, i.e. all the remaining nuggets, and then, when they are cool, they are packed into the freezer. Because then you always have a solid component, if you feel like something solid. And chicken nuggets, I wanted to say, such vegan chicken nuggets are really tasty today. You can simply put them in the oven when they have thawed, or in the oven to thaw, they stay crispy. Speaking of the oven, if you don't want to fry, then just put the dough in the oven without a panade and bake it at 170 degrees for 30 minutes. Also very tasty and less greasy. Until the soup is ready, you can keep the fried nuggets in the oven and cut 250 grams of sponge cake into small pieces. You can simply press them together, it's faster. Put a little olive oil on it and fry it slowly. In the meantime, pour the soup next to the pot. If you've done too much, otherwise it will go into the pot and will be cooked slowly. Because the whole thing will be a broccoli cream soup, we just add a pack of fresh cream on a coconut basis and then puree it with a magic wand. But if you want to have the piece free, you can't do it with the magic wand, then you have to throw it in the mixer. As soon as the sponges release water and form crusts, we add two cloves of garlic, stir in a heaping teaspoon of dark miso with 10 centiliters of water and then pour it into the sponges. Simmer briefly and remove from the stove. And now you can actually serve broccoli cream pea soup in the plate, add some coconut yogurt and sprinkle a few roasted nuts on top. I just sprinkled two tablespoons of sesame seeds, one tablespoon of sunflower seeds and one tablespoon of roasted hemp seeds and, of course, don't forget our crispy nuggets. Together with the fucking sponge, I wanted to say, together with the hot sponges, there is Sunday food that the guests will not forget too quickly, because that's clear. So just take a little time for your loved ones or your guests and do something different. We'll see you next week. Stay healthy and see you soon.