Thousands of school children in six school districts in Washington and California have a new option on the lunch menu this year, Kickin’ Nuggets. These vegan chicken nuggets are made by Rebellyous Foods, a Seattle-based startup founded by Vegetarians of Washington member, Christie Lagally. The aim of her business is to develop affordable plant-based products for the food-service sector, focusing in particular on schools and hospitals, where they can make the biggest impact.
The nuggets are made from textured wheat with corn-based breading. They qualify for two meat alternate credits under the National School Lunch Program and are nutritionally superior to animal-based nuggets since they’re lower in sodium and saturated fat and contain no cholesterol, hormones or antibiotics. They also reduce the impact on the planet from raising chickens, while saving the chickens a lot of pain and suffering in the process.
“Schools play a pivotal role in shaping children’s dietary patterns, so we are thrilled to be able to offer Rebellyous Kickin’ Nuggets to help acquaint our diners with delicious plant-based options while teaching the importance of eating a wider variety of foods,” Frank Castro, Director of Child Nutrition Services at Dublin Unified School District, said.
Let’s hope that many more school districts recognize the benefits to the children, the animals and the plant, of choosing plant-based nuggets, and they adopt the Kickin’ Nuggets more widely.