Kale Salad and Plant Based Nuggets

Just a heads up — Wellness Bum is reader supported, which means that we may receive a commission if you make a purchase using links within this article from qualifying purchases. It never affects your price or what we pick to recommend.

Last updated:

The other night I was craving chicken nuggets, but when you have many food intolerances (egg, gluten, soy), this limits the junk-food items. When these cravings happen, you learn to become creative! Earlier this year, I came across Squirrel Tempeh, which is SOY FREE! Crazy, right? Their product is 99% beans and lentils and 1% “mycelium” which is the mushroom that binds the beans together. It is so easy to slice and won’t fall apart like some other brands we have tried.

Have you tried air frying yet?

I’m a bit late to the whole air frying party, but air fryers work by circulating hot air to make your food nicely crispy. In short, they give you deep-fried food, with none of the deep frying. Win-win, right?

For most things, you only need a minimal amount of oil to get the same results as deep fat frying. Better still, some dishes can be made in an air fryer with no oil at all – like this vegan Kale Salad and “Chicken” Nuggets made from soy-free tempeh.

Kale Salad and Plant Based Nuggets 159 image asset

Kale Salad and Plant Based Nuggets 160 image asset

Kale Salad and %22Chicken%22 Nuggets 5.JPG

Kale Salad and Plant Based Nuggets 161 image asset


Kale Salad and “Chicken” Nuggets

Makes 2 servings

Gluten-Free, Soy-Free, Dairy-Free, Egg-Free, Plant Based

What You’ll Need

Nuggets

1 pack of Tempeh (I used this brand – soy free!)

3 tablespoons of Chickpea Flour

1 tbsp almond meal

1 teaspoon of Smoked Paprika

1/2 teaspoon of Celery Salt

2 tbsp + 1 cup Nutritional Yeast

1 tsp Smoked Paprika

1/4 tsp cayenne pepper

Almond Milk, unsweetened

Kale Salad

4 cups baby kale or curly kale, chopped

juice of 2 lemons

4 tbsp nutritional yeast

4 tbsp sunflower seeds

2 tbsp red chili flakes

1 tbsp apple cider vinegar

2 tbsp olive oil

salt, to taste

What You’ll Need To Know

Nuggets

Slice up your Tempeh into medium-sized chunks (about 1/2 inch)

Mix your Chickpea Flour, Almond Meal, Cayenne, Smoked, Paprika, 2 tbsp Nutritional Yeast, and Celery salt together.

Dip your Tempeh into the Almond milk then coat with the flour mix, then back into the milk quickly and coat with nutritional yeast.

Repeat this for all of the strips.

Sprinkle a little extra Celery salt over at the end.

Bake Method: Bake in your oven at 355F for 15 mins or until crispy.

Air Fryer Method: Air Fry for 12 mins at 355F.

Kale Salad

In a mixing bowl, add in all of your ingredients, and mix well.

Plate, serve and enjoy!


Hi, I’m Valerie!

I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.