Deez Ain’t Gator Bites

Recipe Courtesy of Souley Vegan

  • Preparation Time70 mins
  • Cooking Time70 mins
  • Serves4
  • DifficultyMedium

Nuggets

240ml canola oil
52g chopped yellow onions
Salt and pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped garlic
110g tomato paste
4g chopped fresh coriander leaves
4g chopped fresh parsley leaves
1/4 teaspoon chopped habanero peppers
130g vital wheat gluten flour

Swamp Sauce

Mayo Base, recipe follows
4g chopped fresh cilantro leaves
1 teaspoon garlic powder
1/2 teaspoon yellow mustard
1/2 medium jalapeño, chopped
Salt and black pepper

Frying

Canola oil, for frying
240g all-purpose flour
32g plus 2 teaspoons Love Spice, recipe follows
1/4 teaspoon hot sauce
85g cremini mushrooms, sliced
Chopped fresh parsley, for serving

Love Spice

32g paprika
32g black pepper
32g salt
1/4 teaspoon cayenne pepper
Mayo Base
240ml unsweetened soy milk
120ml olive oil
2 teaspoons lemon juice
1 teaspoon apple cider vinegar
  1.     Preheat the oven to 180 degrees. Line a sheet pan with parchment paper and set aside.    
  2. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.    
  3. Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.    
  4. Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.    
  5. For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.    
  6. For frying: Heat about 480ml in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.    
  7. Meanwhile, in a bowl, mix together 130g of the flour, 32g of the Love Spice, the hot sauce and 120ml water. In a separate bowl, mix together the remaining 130g flour and the remaining 2 teaspoons Love Spice.    
  8. Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.    
  9. Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.    
  10. Love Spice: Yield - About 3/4 cup. In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.    
  11. Mayo Base: Yield - About 1 1/2 cups. In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.