Veggie Nuggets Recipe By Tasty Food

VEG NUGGETS RECIPE

Steps:

• Pulse 3/4 cup rice flakes or poha finely using a mixer grinder or blender.
• Boil or steam 2 large potatoes, 1 medium carrot and 3/4 cup green peas. Once done, peel and mash the veggies thoroughly.
• To the mashed veggies add 1/2 teaspoon red chili powder, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon garam masala powder, 3 tablespoons chopped coriander leaves and salt to taste.
• Add 1 cup grated cheese and mix well.
• Now add 3 tablespoons poha crumbs and mix well. Try shaping a nugget and add one more tablespoon poha crumbs if it doesn't hold shape.
• Mix 2 tablespoon corn flour in 1/4 cup water without lumps.
• Pinch a small ball from the vegetable mixture into nuggets.
• Dip the shaped nugget in the cornflour slurry. Roll over the remaining poha crumbs well.
• Heat oil for deep frying. Once the oil is hot slide the nuggets gently and fry till it turns crispy and golden. Drain in a kitchen towel and serve hot.

VEGGIE NUGGETS RECIPE BY TASTY

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!

HOMEMADE VEGGIE NUGGETS (WITH 3 VEGGIES!)

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.

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!

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.

VEGETARIAN-BOLLYWOOD LENTIL BURGERS AND NUGGETS

Steps:

• Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole.
• Remove puree and add whole lentils.
• Add flour, Adjust consistency with more flour if too wet.
• Chill "batter" at least 20 - 30 minutes until firm. Can sit for a day no problem.
• Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger.
• Cook until done.
• Cool.
• Eat or Freeze.
• To Serve:.
• Microwave or let stand until defrosted if you froze them.
• Grill or microwave until hot through.
• Top with cheese if desired.
• Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.

DECEPTIVELY DELICIOUS CHICKEN NUGGETS (WITH VEGGIE PUREE)

Steps:

• In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
• In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
• Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
• Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
• Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
• Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.