Here's a fun, craveable and 100% kiddo-approved recipe for a Longève "Nugget". Made with our Plain crumbles, these babies are bursting with flavor and plant protein. Go ahead and double the recipe – the nuggets freeze well, and can be reheated (from frozen) for 10-12 minutes in a preheated 375 degree oven.
Combine bouillon powder, onion powder, garlic powder, salt and pepper in a small bowl. Add 3/4 cups of hot water and stir to dissolve salt. Add Longève crumbles, mix well, and let sit for 5 minutes to rehydrate.
Transfer rehydrated crumbles to a food processor and pulse about 10 – 15 times to achieve a coarse but uniform texture. Do not over process to a paste.
Scrape the mixture into a bowl and add the beaten egg, cornstarch and Breadless Crumbs. Mix thoroughly until all the starch and crumbs are incorporated. Refrigerate mixture for 30 minutes before forming nuggets.
Meanwhile, make the Seasoned Breadless Crumb Coating in another bowl. Combine:
½ cup Longève Breadless Crumbs, ¼ tsp. sea salt, ¼ tsp. black pepper, ½ tsp. garlic powder and 1/8 tsp. cayenne pepper (optional)
Remove crumble mixture from refrigerator. Using a small scoop or tablespoon and lightly wet hands, form mixture into 10 – 12 compact balls.
Roll each ball into the seasoned crumbs and place on a cutting board or cookie sheet.
Lightly press each ball to flatten slightly, using your fingers to form nugget-like shapes.
To cook, heat a generous amount of oil in a heavy skillet. Shallow-fry for about 2 – 3 minutes on each side until golden brown all over. Remove nuggets from oil and transfer to a paper towel-lined plate to absorb excess oil.
Let nuggets cool slightly before enjoying with your favorite dipping sauce.