HerbYvore Plant-based Nugget Recipe


Make these delicious vegan nuggets for lunch, dinner or an afternoon snack. Whether you’re a flexitarian trying to cut down on meat, or just someone looking to add some protein and crunch to your day, these little nuggets can satisfy. Our delicious and healthier plant-based nugget recipe is made with HerbYvore Plant Protein Block and is also egg-free, soy-free and vegan-friendly.

  • 1 pack HerbYvore™️ Plant Protein Block, crumbled finely
  • 1½ tsp mushroom seasoning
  • 1 tsp finely chopped parsley stems
  • ⅓ tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp ground flaxseed (mixed with ¼ cup water)
  • 1 tbsp corn flour
  • 3 tbsp breadcrumbs/panko/plain flour (just enough to cover nuggets)
  • Oil for deep frying
  • Salt to taste


  1. Heat a pan and lightly sauté crumbled HerbYvore Plant Protein in medium heat for about 3 minutes. Mix the chopped parsley stems in.
  2. Add in the mushroom seasoning, paprika, salt, onion and garlic powder and keep mixing.
  3. Turn off the heat and add in the flaxseed mixture.
  4. Ensure that all the ingredients are well mixed, and you are able to shape the mixture into nuggets of your preferred size.
  5. Place the nuggets in the freezer for 2 hours.
  6. When you are just about ready to fry your nuggets, make a cornflour slurry by adding 1 tbsp of cornflour to just enough water to make a thick mixture.
  7. Sprinkle a bit of paprika into the breadcrumbs/panko/plain flour for more flavour.
  8. Make a prep station with a bowl of the cornflour slurry, followed by a bowl of the breadcrumbs mixture.
  9. Add oil to a pan and heat till ready for deep frying.
  10. Take the nuggets out of the freezer and dip them in the order of the prep station.
  11. Once all the nuggets are coated, begin to deep fry them until golden brown.
  12. Drain excess oil and serve with your favourite sauce!