Best 4 Vegetable Nuggets Recipes

MIXED VEGETABLE NUGGETS RECIPE BY TASTY

Steps:

• In a small bowl, combine the water and flax meal and stir to combine. Let sit for 10 minutes. Set aside until ready to use.
• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.
• Add the salt, pepper, onion powder, garlic, and flax egg, and pulse until well combined. Add 1¼ cups (145 g) of the bread crumbs and mix.
• Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.
• Coat the nuggets on both sides with the remaining ¾ cup (85 g) of bread crumbs.
• Bake for 20 minutes, flipping halfway, until golden brown.
• Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

CRISPY HOMEMADE VEGGIE NUGGETS

Steps:

• 1) Chop carrots, parsnip, new potatoes, golden beet, and broccoli into one-inch chunks. Bring a pot of salted water to a simmer and blanch all the veggies until tender. I recommend blanching the broccoli separately from the others. The sturdier veggies will take about 10 minutes to soften, while the broccoli will take 2-3 minutes.
• 2) Drain the veggies and add them to a food process along with the Serrano pepper, olive oil, salt and pepper. Pulse the mixture until it's mostly smooth.
• 3) Transfer the pulsed veggie mixture to a baking sheet and spread it out into about a 1/2 inch thick layer. Transfer baking sheet to freezer and let freeze for 15-20 minutes until the mixture is hard, but not completely frozen.
• 4) Use a cookie cutter to cut shapes out of the cooled veggie mixture.
• 5) In two small bowls, whisk together the eggs in one and measure out the bread crumbs in a second one. After you cut out the shapes, dip them in the eggs and then in the breadcrumb mixture.
• At this point you can either add the breaded nuggets to a baking sheet and freeze them and then transfer them to a freezer safe bag. They will keep great for months.
• Or you can fry the nuggets immediately by heating oil to 350 degrees F. Once the oil is hot, fry the nuggets until they are golden brown, about 3-4 minutes. Then transfer the nuggets to a paper towel to drain.
• Serve the nuggets while warm with ketchup and a sprinkle of salt.

VEGGIE NUGGETS

Steps:

• Shred carrots (I use my food processor's shredding attachment).
• Steam broccoli in the microwave for two minutes or until tender.
• Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it's too crumbly, add water one teaspoon at a time until you achieve the desired consistency.
• Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.
• Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
• Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.
• Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy. You may need to do this in 2-3 batches depending on the size of your skillet.
• Serve with honey-mustard sauce, ketchup, or other favorite dip.

VEGAN NUGGETS

Steps:

• Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.
• Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.
• Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate and fill a second with the breadcrumbs.
• Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs - handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.
• Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.