Whenever I came home for the weekends, my mom used to make sure she had two things: eggs & chicken nuggets. I used to be addicted to scrambled eggs and eating chicken nuggets. Mmmm.
But since I’ve been trying to eat more veggies, I was on the hunt for an easy veggie nugget to satisfy my craving. Something with just the right texture, flavor, and that I could dip into honey or barbeque sauce. =)
I bought some vegetarian nuggets a couple weeks ago, and they were delicious, but the problem with meat substitutes is that they are quite expensive. I’ve been splurging on quite a few of these lately, and my grocery bills are a bit higher than my budget allows. So, I’ve decided to go back to the basics and make delicious veggie versions of things myself.
On a side note, if you ever want ideas for balancing your budget, check out Mint.com. It’s this awesome site that keeps track of your purchases, categorizes them, records how much you’re earning, and lots of good stuff like that.
Anyway, I don’t know how you feel about mushrooms, friends, but I am addicted to them. They are the cheapest & easiest substitute for a meaty texture in a recipe. They don’t taste like meat really, but they taste hearty & delicious & I’m quite happy with that.
So, it just seemed logical to throw some breading on some mushrooms and call it a meal. And well, I’m pretty happy with the results!
The only problem I had was getting the Panko breadcrumbs to stick to the mushrooms. I read on another site that if you dip the mushrooms in flour first, then liquid mixture, then breadcrumbs, it will all stick better. So even though I didn’t do the flour step, I’m going to include it in the recipe because it seems like a good idea!
Also, I used Panko because it’s delicious. But if you want to be super healthy, make your own breadcrumbs! It’s pretty easy, but hey, I love the crunchiness of Panko. Side note- if you choose to buy Panko or regular breadcrumbs, be sure to check out the sodium content. Some can have a ridiculous amount of salt in them, so just be careful to avoid that if you are trying to be healthy!
Veggie nuggets (adapted from Whatever I Find)
One small package of mushrooms
Egg replacer (or just use eggs)
Panko bread crumbs
- Preheat oven to 375 degrees.
- Line a baking sheet with foil, then spray thoroughly with olive oil.
- Prepare three bowls: one with flour, one with egg replacer, one with breadcrumbs + seasonings (just a couple shakes of each).
- Dip mushrooms in each respective bowl– first flour, then egg replacer, then breadcrumbs.
- Place mushrooms on baking sheet and in oven. Bake for 10-20 minutes, or just until golden brown.