Veggie Nuggets
If you’re looking for a healthy vegan snack, these veggie nuggets are full of protein, fiber, and most importantly, flavor!
This easy vegan snack recipe is a perfect substitute for everyone’s favorite childhood treat. They are delicious, aromatic and crispy, not to mention surprisingly easy to make.
Why You’ll Love This Recipe
- Many households with children struggle to find a balance of feeding the kids healthy meals and letting them indulge. This recipe combines the two, and your kids will love the crispy breaded veggie nuggets!
- Of course, this recipe is not limited to kids only. If you’re trying to incorporate more healthy snacks into your weekly menu without sacrificing the flavor, these veggie nuggets are perfect for you!
- Chickpeas are a great source of protein and unsaturated fats. Combined with veggies, flour, and tofu, these vegan nuggets make a well-rounded snack or side dish.
- While vegan chicken nuggets can often be found at a store, they often contain unnecessary preservatives or processed ingredients. On the other hand, this recipe allows you to enjoy veggie nuggets made with wholesome and affordable ingredients.
- Furthermore, these vegetable and chickpea nuggets can be modified to accommodate common food allergies.
How to Make This Recipe
Preheat the oven to 400F and line a baking sheet with parchment paper.
Once zucchini and carrots are grated, sprinkle them with salt and let them rest in a colander. This will draw out the excess moisture. After about 10 minutes, transfer the veggies into a cheesecloth and squeeze out as much liquid as possible.
Next, add zucchini, carrots, chickpeas, tofu, onion, garlic and spices to the food processor. Pulse until you have a rough mixture. Add flour and oil and pulse again until the flour is evenly distributed. Make sure not to overprocess.
Prepare a station with two bowls: one with aquafaba (drained chickpea liquid), the other with breadcrumbs (see below for gluten-free substitution).
Using your hands, split the dough into 12 parts and form it into nuggets. Dip each veggie nugget in aquafaba, followed by the bread crumbs, trying to achieve even coating.
Transfer your creations to a baking sheet, and bake for 15. Turn your nuggets over and place them back in the oven for another 15 minutes until golden brown.
Hack It!
- For a gluten-free version of this recipe, use oat flour and replace breadcrumbs with cornmeal or raw sesame seeds.
- If you have a soy allergy, you can swap tofu for extra chickpeas or soy-free tofu.
- You can adjust the seasonings to your liking. For instance, you can add some cayenne for a spice kick, turmeric for color, sumac for a hint of acidity.
- These veggie nuggets make an excellent vegan snack, but they can also be served as a side dish, sandwich filling or a salad topping.
Other Recipes You’ll Love
- Broccoli Stem Fries
- Crispy Smashed Potatoes
- Air Fryer Brussels Sprouts
- Puffball Mushroom Recipe
- Corn Ribs
If you loved this recipe, I suggest you check out the PlantYou Planner! It’s an interactive meal planner app that allows you to FULLY CUSTOMIZE your weekly menu. You can choose from over 600 delicious plant-based recipes and set the number of servings for every single dish. Plant-based living has never been easier!
Another great way to diversify your weekly dishes is to get yourself a copy of the PlantYou Cookbook! It’s full of vibrant, nutritious, and delicious meals for every taste and every occasion. Among 140+ WFPB recipes included in the book, you will find amazing meals for breakfast, lunch, dinner, and dessert!
The Recipe: Veggie Nuggets
Ingredients
- ½ cup zucchini, grated
- ½ cup carrot, grated
- 1 425g can chickpeas, drained, reserve 1/2 cup aquafaba
- ½ cup extra firm tofu
- ¼ red onion
- 2 cloves garlic
- 1 tsp salt
- ½ tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- ¾ cup flour, all-purpose wheat flour or oat flour
- 1 cup breadcrumbs
Equipment
- Colander
- Cheesecloth or tea towel
- Parchment or silicone lining
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Add the zucchini and grated carrot to a colander, along with some salt. Allow to drain for 10 minutes, and then using a cheesecloth or clean kitchen cloth, drain out as much water as possible.
- Add the grated vegetables, chickpeas, tofu, onion, garlic and spices to the food processor and pulse until a thick dough is formed. Add in the flour and oil and pulse until combined. Do not overmix. You want the dough to be a moldable consistency.
- Form the dough into nugget shapes, and then dip in the aquafaba, followed by the bread crumbs. The dough should lend around 12 to 15 nuggets. Transfer to a baking sheet, spray with a little oil, and bake for 30 minutes, flipping halfway through, until golden brown. Enjoy with your favorite dipping sauce.
