This Veggie Nuggets recipe is healthy, kid friendly, and simple to make.
It’s a perfect way to children eat vegetables. Kids love finger food!
Honestly, it’s not the best idea “hiding” veggies in other foods as the sole way of serving them.
Fresh veggies should be fixtures on the table too. But if you as a mom, think it’s hard to make your kiddos eat them, this recipe can go well for you.
The best part:
1) It is easy to prepare, even your kids can help you with
2) It’s a zero waste recipe: Do it with any vegetables you have in your fridge. Leftovers of rice are welcome too!
3) It’s also vegan (and gluten free! Just replace Panko flour with rolled oats)
How to Make Veggie Nuggets
I used a blender but if you have a food processor, it will do the hard part of the work 🙂
Ingredients
Even though I listed the ingredients you can check below, this recipe was made for using the leftover you have in your fridge!
I always try to avoid wasting food. So, if you have other vegetables in the refrigerator, rice or other food, use them!
For these veggie nuggets I used:
– 1 cup of cooked chickpeas
– 1 cup of grated carrot
– 1 cup of corn and peas (had frozen)
– 1 cup of cooked brown rice
– 1 cup of oatmeal (use whichever you have)
– 1 cup breadcrumbs or Panko to bread
– 4 cooked broccoli stems (you can use the whole broccoli 😃)
– Optional: 1 piece of smoked tofu
– 1 spoon of flaxseed (binding agent)
– 3 tablespoons of water
– Seasonings to taste
I used
– 1 teaspoon of smoked paprika
– 1 teaspoon of turmeric
– 1 teaspoon onion powder
– 1 teaspoon ground garlic
– 1 spoon of salt (use to taste)
– 1/3 cup of olive oil
Preparation
– First, mix in a cup, the water and the flaxseeds to form the gel that will be responsible for binding the ingredients, forming the dough. Save it for later.
– In another cup, mix spices and oil to form a sauce.
– Process the chickpeas, corn and peas, broccoli stalks and smoked tofu. Add the seasoning sauce.
I don’t have a food processor so I used the blender. It also works but it takes more time to process. As I like the thicker dough, I mixed it just a little, but to make it more homogeneous, just mix it more.
– Transfer a processed dough to a bowl, add the carrot and mixture.
– Add the flaxseed mixture to the bowl.
– Add the rice. The more rice, the less flour you use in the recipe. That includes more fibers to your recipe and less flour!
– Place a little flour until you have a consistent dough.
– Adjust the salt if necessary.
– Roll out a dough in a cup and cut with cookie molds. This makes the food fun, or makes it more appealing to children with more selected palates.
– cover the nuggets in Panko or breadcrumbs and arrange in a baking tray.
– Drizzle the nuggets with olive oil and bake in the oven for an average of 30 minutes at 300ºc.
– The time and temperature may vary depending on the oven. I use about 2 minutes of the gratin function to turn them golden =)
This recipe may yield 30 delicious nuggets.
Check this recipe also in video:
Tags: Veggie recipe, vegan nuggets, gluten free recipe, veggie nuggets
Rafaela Schmitz
My name is Rafaela but you can call me Hafa, which is my nickname since I was a kid (and I know, it is easier to pronounce 😉 ) . I'm brazilian and I have been taking children portraits since 2013.
Now I live in Calgary, AB and I invite you to make your story even more memorable with beautiful pictures that will last forever. Your reality is beautiful!
