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a vegan chicken nugget being dipped into a red chili sauce

Veggie Nuggets

Print Recipe
A delicious vegan snack recipe made with vegetables, chickpeas, and spices.
Course Snack
Cuisine American
Keyword budget friendly, budget friendly vegan recipe, easy vegan recipe, easy vegan snacks, healthy vegan meals, healthy vegan recipe, vegan nuggets, vegan snacks, vegetable nuggets, vegetarian nuggets, veggie nuggets
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Calories 256
Author carleigh

Equipment

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

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.

Nutrition

Calories: 256kcal | Carbohydrates: 41.5g | Protein: 8.9g | Fat: 5.9g | Saturated Fat: 1g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 3g | Sodium: 812.1mg | Potassium: 241.9mg | Fiber: 2.9g | Sugar: 3.6g | Vitamin A: 2732.1IU | Vitamin C: 5.5mg | Calcium: 83.1mg | Iron: 3.1mg