VEGETABLE NUGGETS RECIPE | VEGGIE NUGGETS RECIPE | NUGGETS VEG | NUGGETS VEGGIE
easy vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie
Provided by HEBBARS KITCHEN
Categories Snack
Number Of Ingredients 21
Steps:
- firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas and ½ capsicum.
- also add 2 potato, 2 tbsp paneer and ½ tsp ginger garlic paste.
- further, add ¼ tsp pepper powder, ½ tsp chilli flakes, ½ tsp mixed herbs, ½ tsp chaat masala and ½ tsp salt.
- mix well making sure all the vegetables are well combined.
- now add ¼ cup bread crumbs and mix well.
- mash and mix forming a soft dough.
- to prepare corn flour slurry, take 2 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper powder and ½ tsp salt.
- mix well with ¼ cup water forming a smooth batter.
- now pinch a small ball sized vegetable mixture and shape well.
- dip in corn flour slurry coating uniformly.
- now roll into panko bread crumbs to get crispy outer covering.
- deep fry in hot oil keeping the flame on medium.
- stir occasionally, without breaking the nuggets.
- fry until the vegetable nuggets turn crispy and golden brown.
- drain off over kitchen paper to remove excess oil.
- finally, enjoy vegetable nuggets with tomato sauce.
HOMEMADE VEGGIE NUGGETS (WITH 3 VEGGIES!)
I like to prep the veggies and rice ahead of time so that the process of making the nuggets is a little quicker. You can of course do it all at once though!
Provided by Amy Palanjian
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the carrots, broccoli, cauliflower, and garlic into a food processor. Grind to chop the veggies finely.
- Add the remaining ingredients except the 1/3 cup breadcrumbs. Grind into a uniform batter, stopping to scrape down the sides of the bowl once or twice.
- Use a 1-tablespoon measuring spoon to portion out batter, form into an oval "tot" shape, and roll in the 1/3 cup additional breadcrumbs. Place onto the prepared baking sheet and repeat to make all of the nuggets.
- Bake for 30-32 minutes or until lightly golden brown and firm to the touch. Serve warm with a favorite dip such as ketchup or Ranch as desired.
Nutrition Facts : Calories 96 kcal, Sugar 1 g, Sodium 153 mg, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 15 g, Fiber 1 g, Protein 4 g, Cholesterol 26 mg, UnsaturatedFat 2 g, ServingSize 1 serving
CRISPY HOMEMADE VEGGIE NUGGETS
This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn't hard and beats the store-bought versions!
Provided by Nick
Categories Entree
Time 1h30m
Yield 40 nuggets
Number Of Ingredients 12
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 WITH SUMMER SLAW
Made from protein-rich quinoa and peanut butter, these flavoursome nuggets taste great served with our healthy slaw made with gut-friendly bio yoghurt
Provided by Sara Buenfeld
Categories Dinner
Time 1h15m
Number Of Ingredients 17
Steps:
- Boil the quinoa for 20 mins following pack instructions, leave to stand for 5 mins, then drain well. Meanwhile, fry the onions in 1 tbsp oil over a medium-low heat for 5 mins with the lid on the pan, then uncover and fry for 5 mins more until soft and starting to colour. Take off the heat, stir in the black beans, oregano, peanut butter, parsley and bouillon, then mash everything together with a potato masher to crush the beans. Add the quinoa and eggs and mix well.
- Heat the remaining 1 tbsp oil in a large non-stick frying pan then, using a measuring tablespoon, scoop rounded spoonfuls of the mixture and add to the pan, spaced apart. Cook for about 2-3 mins each side until the nuggets are browned. Cook half the mixture and save the remainder for another day. Will keep chilled for up to three days.
- To make the coleslaw, put the yogurt, mustard powder and vinegar in a bowl, stir together to make a dressing, then add the vegetables and coriander and toss well. Serve half the coleslaw with two portions of the nuggets. The remainder will keep chilled for up to three days.
Nutrition Facts : Calories 501 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 19 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
VEGAN NUGGETS
Rustle up a batch of vegan nuggets, packed with cannellini beans, cauliflower and carrot. They make great kids' party food that everyone can enjoy, or serve as an after-school snack
Provided by Juliet Sear
Categories Buffet, Lunch, Snack
Time 1h
Yield MAKES 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 55 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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