ImpossibleTM Chicken Nuggets Made From Plants with Agave Mustard Sauce and Potato Cauliflower Croquettes Recipe
- Not Too Tricky
130 Total TimeTotal Time
This meal combination comes from Chef Tal Ronnen, the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, and author of the New York Times bestseller The Conscious Cook and Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine! Along with your Impossible Chicken Nuggets Made From Plants, you'll have crispy potato-cauliflower croquettes and an agave mustard dipping sauce. Making croquettes is mainly a matter of patience and timing, and the results are definitely worth it. Enjoy this combo that is definitely not just for kids!
Check out the recipe ingredients to build your shopping list!
- 1 Package Impossible ™ Chicken Nuggets Made From Plants (13.5 oz)
- 1 Cup Plant-based Mayo
- 1 Teaspoon Dijon mustard
- 1 Teaspoon yellow mustard
- 1 Teaspoon agave
- 1/2 Teaspoon apple cider vinegar
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Paprika
- salt and fresh cracked black pepper
- 3/4 Pounds whole russet potatoes
- 1/2 Head Medium Cauliflower
- 1/4 Cup Diced Onion
- 1 Tablespoon Minced Garlic
- 1/2 Tablespoon Butter or Olive Oil
- 1/2 Cup Plant-Based Parmesan cheese
- 1/2 Cup Flour
- 3/4 Cup Plant-Based Liquid Egg, divided
- 2-3 Tablespoons Water
- 1/2 Cup Bread Crumbs
- Cooking Oil As Needed
Bake the Potatoes
Preheat oven to 350°F. Rinse the potatoes and pierce them with a fork. Place on a baking pan. Bake for 60 minutes until cooked through.
Steam and chop cauliflower
While the potatoes are baking, steam the cauliflower until just tender. Remove from steamer, let drain and lightly dry with a towel. Chop to chunks the size of grapes and place in a bowl.
Peel the skin off of the baked potatoes while still warm. Dice the potato to pieces about the size of grapes. Add these to the bowl with the cauliflower and with a potato masher or fork, mash the steamed cauliflower and baked potato together, leaving the mixture a bit chunky.
Form and chill the croquettes
Sweat the chopped onions and minced garlic in oil until soft. Add to potato mix. Next, mix in a 1/4 cup of the plant-based egg and the parmesan cheese, and season with salt and pepper. Form into small balls, about the size of a walnut, and place on a baking sheet lined with parchment paper. Let these chill in the fridge to set up for 30 minutes.
Bake the Impossible Chicken Nuggets
While the croquettes are chilling, prepare your Impossible Chicken Nuggets. Preheat oven to 375°F. Arrange frozen nuggets on baking sheet. Bake for 11 minutes or until golden brown.
Make Agave Mustard Dipping Sauce
In large mixing bowl, add mayo, Dijon mustard, yellow mustard, agave, vinegar, garlic powder, paprika, salt and pepper and mix well.
Cook the Croquettes until golden
Mix the remaining 1/2 cup plant-based liquid egg with 2-3 tablespoons water. Remove croquettes from the fridge. Gently press and roll the balls into a cylinder shape, then roll in a small bowl with flour. Remove and roll in egg mixture, then roll in bread crumbs. Let rest 10 minutes. In a sauté pan or skillet, add 1/2 inch of cooking oil over medium heat. When oil is heated, gently place croquettes in the pan, leaving about a half inch of space between each croquette. Turn each one gently as they reach golden brown. When all sides are cooked, remove and let drain on a paper towel.
Serve and Enjoy
Serve croquettes with Impossible Chicken Nuggets and agave mustard dipping sauce. Enjoy!