Ingredients
- 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
Preparation
Step 1
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.
Step 2
In the meantime break the crisps apart into smaller pieces and pour the yoghurt into a shallow bowl. Spread the crisps over a plate.
Step 3
Drain the pot with the medallions, lightly squeeze some of the water out of the medallions and season them with the chicken seasoning.
Step 4
Make nuggets by rolling the medallions around in the yoghurt and then in the crisps.
Step 5
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.
