Soy Protein Nuggets & Spicy Dipping Sauce
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This recipe is made for those who love spicy bites: crispy soy protein nuggets with a tender center, served with a zesty, spicy sriracha mayo sauce. A simple yet effective combo, perfect for a quick dinner or a meal to share with friends.
The base uses textured soy protein, rehydrated, blended, and bound with a flaxseed gel for a smooth, cohesive texture. Flavored with smoked paprika, garlic, and onion powder, the mixture is shaped into nuggets, then coated in a golden breadcrumb crust for maximum crunch when cooked.
The sauce brings together the bold heat of sriracha with the brightness of fresh lemon juice. Balanced by creamy vegan mayo, it can easily be adjusted to taste—more heat or acidity depending on your mood. It pairs beautifully with the nuggets, whether served on the side or drizzled over the top.
Serve these nuggets piping hot, with fries, a rice bowl, or roasted veggies. Easy, fast, and full of flavor, they fit right into your daily meals—like homemade fast food with a plant-based twist.
Discover more nugget recipes in our Holy Crisps! universe: crispy, original, and full of flavor. If you’re looking for an even faster and easier option, check out the tofu-based versions: they’re ready in no time and just as delicious.
Soy Protein Nuggets & Spicy Dipping Sauce
Ingredients
For the nugget base:
- 100 g textured soy protein
- 1 vegetable bouillon cube
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast (optional)
- 1 to 2 tablespoons flour
- 1 to 2 tablespoons cornstarch
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- Black pepper (to taste)
For the coating:
- 3 tablespoons wheat flour (or chickpea flour for a gluten-free version)
- 4 tablespoons plant-based milk
- 1 teaspoon mustard
- 1 tablespoon cornstarch
- 6 tablespoons panko breadcrumbs
- 2 tablespoons vegetable oil (for cooking)
- Salt
For the tangy spicy sauce:
- 2 tablespoons vegan mayonnaise
- 1 teaspoon sriracha sauce (or more to taste)
- 1 tablespoon fresh lemon juice
- 1 pinch smoked paprika (optional)
- Black pepper (to taste)
Instructions
Préparer la pâte à nuggets:
Rehydrate the soy protein:
- Bring a large pot of water to a boil with the bouillon cube and soy sauce.
- Add the textured soy protein and let it rehydrate for 10 to 15 minutes.
- Drain thoroughly, then press firmly between two plates or in a clean kitchen towel to remove as much water as possible; this step is essential.
Blend with flax gel:
- In a small bowl, mix the ground flaxseeds with the water and let sit for 5 minutes until a gel forms.
- Place the rehydrated soy protein and the flax gel in a food processor and blend until the texture is uniform, with no visible chunks or fibers.
Make the nugget mixture:
- Transfer the mixture to a large bowl. Add the smoked paprika, garlic powder, onion powder, nutritional yeast, black pepper, flour, and cornstarch.
- Mix well by hand until you get a soft, cohesive dough.
- Shape into nuggets of your preferred size and refrigerate for 30 minutes to firm up the texture.
Coat the nuggets:
- In one bowl, mix the flour, plant-based milk, mustard, and cornstarch until you get a thick, smooth batter.
- In another bowl, combine the panko breadcrumbs with a pinch of salt.
- Dip each nugget in the liquid batter, then roll it in the panko breadcrumbs, pressing gently so the coating sticks well.
Cook the nuggets:
- Heat the oil in a large skillet over medium-low heat. Cook the nuggets for 4 to 5 minutes on each side, partially covering the pan to ensure even, gentle cooking. Drain on paper towels if needed.
Make the sauce:
- While the nuggets are cooking, combine the vegan mayonnaise, sriracha, and lemon juice in a small bowl.
- Add the smoked paprika and black pepper, and mix until smooth and creamy.
- Taste and adjust as needed: more sriracha for heat, or more lemon juice for brightness.
- Serve chilled with the nuggets, in a bowl, or as a dip alongside fries or roasted vegetables.
A recipe proposed by Maison Marmite
