Vegan Nuggets

Steps

• Step 1: Cook the beans until they are soft in the pressure cooker or in a regular pot if you left them to soak the day before

• Step 2: Brush the beans or blend them in a food processor or blender adding water until they turn into a puree

• Step 3: Mix the well-seasoned mashed beans with the corn, add 2 tablespoons of vegetable oil and gradually add wheat flour to make a dough that is not too sticky

• Step 4: Wrap the dough in a plastic film or put it in a small pot and leave it in the fridge for at least half an hour so that the wheat gluten starts to act and gives more consistency to the nuggets

• Step 5: Prepare two dishes or bowls, one with cold water and the other with breadcrumbs. Shape by passing first in water and then in breadcrumbs

• Step 6: Fry in hot oil and let drain on absorbent paper before serving

Tips

• 1: Leave the beans to soak the day before preparation, as it speeds up the preparation

• 2: Cook the beans until they are soft, leaving them to soak the day before they take about 15 or 20 minutes out of the pressure cooker

• 3: Be careful not to leave the beans with too much water at the end of cooking

• 4: You can chop onion and garlic and add it to the pan (you don't need to saute it), add salt, pepper and any other seasoning you want

• 5: If you have a processor, you can blend the beans with a little of the cooking broth until you get a puree. If you don't have a processor, you can try to do the same in your blender, but if you think it won't be able to blend everything, knead with a socket or with a fork

• 6: The corn can be processed or put whole in the recipe

• 7: The dough won't be completely loose, but it won't be a sticky dough, you need to be able to work with it without it getting too sticky, so use as little water as possible to process or mash the beans

• 8: This recipe makes a lot, so you can keep the dough in the fridge for up to 3 days and gradually shape it

• 9: You can leave breaded nuggets for up to 2 months in the freezer