- soy medallions: 50 g
- soy yoghurt: 60 g
- paprika protein crisps (or sugar-free corn flakes): 20 g
- chicken seasoning: 1 tbsp
- vegetable stock: 1 tsp
- boiling water: 400 ml
Place the medallions into a bowl and douse them with the boiled water and vegetable stock. Cover up the bowl and let it steep for ten minutes.
In the meantime break the crisps apart into smaller pieces and pour the yoghurt into a shallow bowl. Spread the crisps over a plate.
Drain the pot with the medallions, lightly squeeze some of the water out of the medallions and season them with the chicken seasoning.
Make nuggets by rolling the medallions around in the yoghurt and then in the crisps.
Place the nuggets onto a baking tray that has been ligned with baking paper and bake them in your pre-heated oven at 200 degrees Celsius on upper and lower heat for 40 minutes until they're nice and crispy. Flip them every now and then.