John Myers
Ingredients for 1 servings:
- 20 g gluten
- 10 g protein powder (pea protein or neutral protein powder)
- 3 g yeast flakes or seasoning yeast flakes
- e.g. vegetable stock powder or salt
- n. B. Pfeffer
- n. B. herbs
- 50 ml water
- 10 g rapeseed oil
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes
without soy, low carb
First, mix the dry ingredients thoroughly in a cup and then knead everything with the water until a ball of dough forms. This works wonderfully with a spoon. Press or cut the mixture onto a cutting board into the desired shape (I cut small cubes). Add the cubes to the rapeseed oil or other oil in a pan and fry until crispy and brown on both sides. The gluten causes the nuggets to swell slightly in the pan. They also stick together a bit, but this makes them all the easier to flip and easily fall apart when tipped from the pan onto a salad or plate. Notes: Everyone has enjoyed them so far, even meat eaters. The nuggets go well in salads or with roasted vegetables. If, like me, you don’t tolerate soy protein well and want to avoid plastic packaging and the high costs of industrially produced “meat substitutes,” this is my best tip. Per serving: 205 kcal, 10 g fat, 1 g carbohydrates, 27 g protein.
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