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
VEGGIE NUGGETS
These Veggie Nuggets are healthy, kid friendly, and simple to make. Perfect for lunch boxes and snacks.
Provided by Adapted from Red Round or Green
Time 28m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 3 nuggets, Sodium 371 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
VEGGIE NUGGETS RECIPE BY TASTY
Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams
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
BAKED LENTIL VEGGIE NUGGETS
For the picky toddler (or adult) in your house, these lentil veggie nuggets are sure to be a winner! Perfectly tasty, yet made using wholesome ingredients.
Provided by Rosa
Categories Main Course Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees F and line a large baking tray with parchment paper.
- Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer your bread crumbs into a large bowl, add the frozen corn and peas to the same bowl and set aside.
- Drain your lentils and add them to the food processor along with your grated carrot, zucchini and all the seasonings. Process until broken down and well combined. Then transfer to the bowl with the breadcrumbs, and mix to combine.
- Form 1-1.5" balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them, to form your nuggets.
- Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool at room temperature for at least 5 minutes to help them firm up. Then serve with ketchup, homemade mayo, or tahini.
Nutrition Facts : ServingSize 4 Nuggets, Calories 179 kcal, Carbohydrate 32 g, Protein 11 g, Fat 1 g, Sodium 299 mg, Fiber 12 g, Sugar 3 g
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.
Nutrition Facts : ServingSize 3 servings, Calories 346 kcal
VEGETARIAN CHICKEN NUGGETS
Make and share this Vegetarian Chicken Nuggets recipe from Food.com.
Provided by Ntune2food
Categories < 60 Mins
Time 40m
Yield 24 nuggets, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 375 (350 for convection).
- thaw veggie chicken filets and cut into 1 inch portions, and set aside.
- combine panko bread crumbs, salt, pepper, thyme,cayenne pepper, and garlic powder. and place in a container for coating chicken pieces.
- coat all pieces of chicken in dijon mustard (use creole mustard for a spicier nugget), and then coat all pieces with the panko bread crumb mixture. place coated pieces on a cooling rack, placed inside of a standard cookie sheet.
- once all pieces are on the rack, place in oven on the middle oven rack, and bake for about 25 minutes or until all pieces are browned up nicely and chicken is heated through.
- serve with your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 237.6, Fat 3.8, SaturatedFat 0.7, Sodium 648.3, Carbohydrate 42.6, Fiber 3.8, Sugar 4.4, Protein 8.5
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