
Prepare to be blown away by this Vegan Chicken Nuggets recipe! These nuggets are crispy and crunchy on the outside, tender on the inside, with an amazing pull-apart texture that mimics chicken perfectly. The star ingredient is lion’s mane mushroom, a medicinal fungus renowned for its cognitive and immune-boosting properties and a staple in Asian medicine. The mushrooms are coated in a crispy breadcrumb mixture and can be baked, air-fried, or pan-fried to suit your preference. These might just be the best nuggets you’ll ever try!
Lion’s mane mushrooms provide a meaty texture that is both satisfying and nutritious. This recipe is ideal for those looking for a delicious plant-based alternative to traditional chicken nuggets. Whether you’re serving them to kids, at a party, or enjoying them as a snack, these vegan nuggets are sure to be a hit.
Note:
The photos for this recipe show the version made with chicken eggs, which is not vegan. If you’re not strictly plant-based, you can follow the original version by using:
– 3 eggs, room temperature
Beat the eggs with your seasonings and use them as your dipping mixture before coating the mushroom pieces with breadcrumbs.
I air-fried this version at 370°F (188°C) for about 8 minutes, flipped them, then air-fried for another 5–8 minutes until crispy and golden.
For a fully vegan alternative, check out the plant-based egg replacement options listed in the Tips section below.









Chicken Nuggets Made with Lion’s Mane Mushrooms
Ingredients
- 1 lb lion’s mane mushrooms
- ½ cup unsweetened plant-based milk soy, oat, or almond
- 3 tablespoons all-purpose flour
- Salt black pepper, and sumac (to taste)
- 1 cup breadcrumbs
- optional: add 1 tbsp nutritional yeast + ½ tsp dried herbs to the breadcrumbs
- Olive oil spray optional, for extra crispiness
Instructions
Prepare the Mushrooms:
- Gently clean the lion’s mane mushrooms with a damp paper towel (avoid soaking them in water).
- Tear or cut them into nugget-sized pieces, roughly 1 to 2 inches in size.
Set Up the Coating Station:
- In one bowl, whisk together the flour and plant-based milk until smooth. Season with salt, pepper, and sumac.
- In a separate bowl, mix the breadcrumbs with optional nutritional yeast and herbs.
Coat the Nuggets:
- Dip each mushroom piece into the flour mixture to coat.
- Transfer immediately to the breadcrumb bowl and roll to cover evenly on all sides.
- Place coated pieces on a plate or tray while you prep the rest.
Cook the Nuggets (Choose One Method):
Oven Method:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it.
- Arrange nuggets in a single layer and spray lightly with oil (optional).
- Bake for 20–25 minutes or until golden and crisp, flipping halfway.
Air-Fryer Method:
- Preheat air fryer to 370°F (188°C).
- Arrange nuggets in a single layer (work in batches if needed).
- Air-fry for 8 minutes, flip, then spray with oil (optional) and cook for another 5–8 minutes until crispy.
Pan-Fry Method:
- Heat about ½ inch of oil in a large skillet over medium heat.
- Once hot, fry the nuggets in batches, 2–3 minutes per side or until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
Serving Suggestions
- Serve warm with your favorite vegan dipping sauce. I love pairing mine with a homemade tomato dip made from sun-dried tomatoes and fresh herbs. For a complete comfort meal, add a side of air-fried potatoes or butternut squash "fries".
Video
Notes
-
- Cleaning lion’s mane: Don’t soak lion’s mane mushrooms in water—they absorb too much and get soggy. Wipe them clean gently with a damp paper towel.
- Breadcrumb boost: For extra flavor, add dried herbs (like oregano or thyme) and a tablespoon of nutritional yeast to your breadcrumb mix.
- Extra crisp? Use panko-style breadcrumbs and a light spray of oil before baking or air-frying for a crunchier texture.
- Make it gluten-free: Use gluten-free breadcrumbs and swap flour with a gluten-free option like rice or chickpea flour.
- Leftovers: Store cooled nuggets in an airtight container in the fridge. Reheat in the oven or air fryer to restore crispiness.
- Other vegan egg replacements you can use:
- Aquafaba (liquid from canned chickpeas): Use 3–4 tablespoons to replace 1 egg.
- Flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water. Let sit 5–10 minutes to thicken.
- Chia egg: Works like flax egg. Use whole or ground chia seeds.
- Vegan mayo mix: Whisk ¼ cup vegan mayo with a splash of plant milk and a little mustard for a flavorful binder.
- Cornstarch slurry: Combine 2 tablespoons cornstarch with 3–4 tablespoons water or plant milk for a simple coating alternative.
- Availability: Lion’s mane mushrooms are increasingly available in major grocery stores, farmers’ markets, international stores, and online. If you’re new to lion’s mane, check out my other recipes, like Lion’s Mane Steak on Creamy Polenta.
Nutrition
Click on the pictures below to see my other mushroom recipes.


Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.

I’m excited to announce the release of my new cookbook, MMM: Marzi’s Mushroom Masterpieces! After six months of creating recipes, photography, and editing, it’s finally here. Inside, you’ll find over 70 simple, flavorful recipes—mostly vegan—using fresh, locally grown mushrooms like Lion’s Mane, Shiitake, and Pink Oyster, plus herbs and produce from my own garden. Whether you’re a beginner or a seasoned cook, these recipes make it easy to create healthy, delicious meals at home. From main dishes to snacks, there’s something for everyone!
I love mushrooms and I use mushrooms in most of my cooking, so Love to get new recipes.
Is this recipe vegan if it has eggs? Did you mean to add how to make a vegan version by substituting the eggs with something else?
You right. I revised the recipe .Please see notes and revised vegan version. Thank you