Millet Nuggets (2 Ingredients, High Protein)

Looking for an straightforward, vegan alternative to chicken nuggets? Then you will love my 2 Ingredient millet nuggets! Crispy on the outside, tender on the inside, and packed with 11 grams of protein per serving, they are sure to become part of your recipe rotation.

2 Ingredient High Protein Vegan Chicken Nuggets

Plant based meat should be straightforward as well as nourishing! If you loved my ground beef alternatives (Vegan Ground Beef,2 Ingredient Mushroom Almond Ground Beef, and/orMushroom Oat Ground Beef), then you will want to STOP what you are doing and give my high protein, 2 ingredient millet nuggets (a vegan chicken nuggets option like no other) a try.

You can make the nuggets ahead of time, freeze, and then pop them into the oven or air fryer, anytime you are ready for a high protein vegan snack or meal (feel free to double or triple the recipe to make plenty!).

And if you are wondering if kids (of all ages) will like them, the answer is a resounding YES!

Recipe Benefits of Millet Nuggets

• Made with only 2 ingredients (plus water, and optional salt)
• High protein (11 grams per serving)
• High fiber (7 grams per serving)
• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Lectin-free
• Soy-free
• Straightforward to prepare
• Can be made ahead of time
• Frugal
• No binders (e.g., no psyllium husk, flaxseed meal or tapioca)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The shopping list for these high protein millet nuggets is especially short. Here is all that you need:

• Nutritional yeast: aninactiveyeast product (in other words, not the kind of yeast used to make bread) that is used to add umami flavor to all kinds of foods (like these nuggets!). In addition to adding a cheese-like, nutty flavor to recipes, nutritional yeast is high in protein and vitamin B12. Look for it in flake, granule or powder form. (see my notes for options for omitting or substituting the yeast).
• Millet: a tiny, pale yellow grain (although technically a seed). It is gluten-free, lectin-free, straightforward to digest, and one of the only grains that is alkalizing to the body. Millet is high in magnesium, a good source of folate, and high in fiber. too. Look for it in the health foods section of supermarkets or health food store where other grains are sold.

You will also need water, for combining the ingredients (I use filtered tap water), and optional / adjustable salt (fine table salt or sea salt).

Instructions For Making Millet Nuggets

Note that the complete instructions are also in the recipe card below.

Part I: Cook the Millet

Step One: Preheat the Oven

Preheat oven to 400F (200C).

Step Two: Combine the Ingredients

In a 9 inch (22.5 cm) square baking pan, stir together the cup of millet, nutritional yeast, and optional salt. Add the water and stir to combine.

Step Three: Bake the Millet

Bake in the preheated oven for 45 to 50 minutes until the water has absorbed.

Step Four: Cool and Fluff Millet

Cool the cooked millet, in the baking pan, for 10 minutes on a cooling rack. Using a fork, fluff and stir the slightly cooled millet, breaking it down and recombining the yeast (it may settle unevenly during baking). The millet should be like a stiff mush (i.e., the grains are broken down).

Be sure to scrape up all of the crusty bits on the sides and bottom, they add texture to the nuggets! Let cool about 10 minutes longer until cool enough to handle.

Part II: Shape & Bake the Millet Nuggets

Step One: Portion the Millet

Line a large baking sheet with parchment paper. Using a medium cookie scoop or a heaping tablespoon, divide the millet mixture into 24 equal portions on the prepared baking sheet.

Step Two: Shape the Millet Nuggets

Working with one portion at a time, compact and flatten into the shape of a chicken nugget (about 1/4 inch thick, 2 inches/ 5 cm long). Return to baking sheet and repeat with the remaining portions.

Step Three: Bake the Nuggets

Bake in the 400F (200C) oven for 25 to 30 minutes until golden brown and the outside of the nuggets appears dry and crispy. Serve immediately (plain, or with your go-to dipping sauce).

Variations And Substitutions

Nutritional Yeast Alternatives

Nutritional yeast adds protein and meaty flavor to the millet nuggets. If you do not want to use it, you can leave it out. No other changes needed, but you may want to add some additional flavors (see flavor variations, below).

You can increase the protein for the nuggets without the yeast by adding one or more of the following high protein options:

• Chia seeds:stir in 1 to 3 tablespoons of chia seeds along with the uncooked millet for the initial cook. Up the water by 1 to 3 tablespoons accordingly.
• Finely chopped nuts or seeds:stir in up to 1/2 cup finely chopped nuts (e.g., almonds or almond flour, pecans, hemp seeds/ hemp hearts, sunflower seed kernels) after first cooking the millet (when it is being mashed up with a fork). Add a small amount of extra water, as needed, if the mixture becomes dry/ less sticky.
• Unflavored vegan protein powder:stir in up to 1/2 cup unflavored vegan protein powder. You can do this in place of the nutritional yeast (when first cooking the millet), or after first cooking the millet (when it is being mashed up with a fork), adding a small amount of extra water, as needed, if the mixture becomes dry/ less sticky.

Extra-Crispy Option

If you eat oil, lightly brush the nuggets with the oil of your choice (e.g., olive oil, avocado oil, or melted coconut oil) before baking.

Flavor Variations

The millet nuggets can be flavored in multiple ways with the addition of one or more of the following options:

• Herbs:Add dried herbs, such rosemary, basil, thyme, Italian herb blend, sage, or herbes de Provence before baking, or stir in chopped fresh herbs (e.g., parsley, cilantro, dill, basil) after baking, before shaping into nuggets.
• Spices:Add a teaspoon or more of your go-to spices / dried seasonings, such as onion powder, garlic powder, black pepper, ground turmeric, cumin, or chili powder.
• Liquid flavorings:Replace a small portion of the water (a few tablespoons) with dill pickle brine, add a tablespoon of liquid aminos or soy sauce, or a small amount of liquid smoke, hot sauce, or spicy mustard.
• Flavorful liquids:Replace some or all of the water with vegetable broth or the vegetable juice of your choice.
• Finely chopped vegetables:Consider adding 1/2 cup to 1 cup of finely chopped vegetables (e.g., carrots, broccoli, onions, shallots) before baking the millet to add a boost of flavor and nutrition.

Make Ahead Options

• Refrigerate the Uncooked Millet Nuggets: Prepare the nuggets up to the point of shaping and placing in single layers in an airtight container (separate layers with parchment paper, wax paper, foil, or plastic wrap). Refrigerate for up to three days. When ready to cook, follow directions in recipe (i.e., place on baking sheet, bake).
• Freeze the Uncooked Millet Nuggets: Prepare the nuggets up to the point of shaping and placing in a single layer on a baking sheet lined with parchment paper. Freeze on the baking sheet, then place the frozen nuggets in an airtight container and freeze for up to six months.Do not allow the nuggets to thaw before reheating.Cook the frozen nuggets in the air fryer or the oven, following the original cooking instructions (it will only take a few minutes longer)

FAQ

• Can I Make the Nuggets in an Air Fryer?Yes! Arrange the millet nuggets in a single layer in an air fryer. Air fry at 350F (180C) for approximately 20 to 22 minutes until golden brown (may vary slightly, depending on air fryer).
• How Do I Reheat the Nuggets?Reheat the millet nuggets in the air fryer or toaster oven. In the air fryer 5 minutes at 350F (180C) should do the trick. In the oven, warm the nuggets at 350F (180C) for 10 minutes. Store them in the fridge in an airtight container for up to a week.
• Can I Make the Vegan Chicken Burgers/ PattiesInstead of Nuggets?Yes! Rather than shaping into nuggets, shape the cooked millet into veggie burgers/ patties (about 5 inches/12.5 cm diameter, 1/4 inch thick). Cook using the same method as the nuggets.