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Homemade Veggie Nuggets Recipe

/ Soups & Salads / By

Homemade veggie nuggets transform vegetables into kid-friendly finger food combining nutritious ingredients with crispy coating that rivals chicken nuggets. These plant-based nuggets provide creative solution for picky eaters while delivering vegetables, protein, and whole grains in appealing format. The key to successful veggie nuggets lies in removing excess moisture from vegetables preventing soggy texture, binding ingredients properly creating cohesive nuggets, and achieving golden crispy exterior through proper baking technique.

How to Make Homemade Veggie Nuggets

how to make homemade veggie nuggets

Essential Ingredients

For Veggie Nuggets (Makes 20-24 nuggets):

  • 2 cups finely grated vegetables (zucchini, carrots, broccoli, cauliflower)
  • 1 cup cooked quinoa or brown rice
  • 1 cup breadcrumbs, divided
  • 1/2 cup grated Parmesan or cheddar cheese
  • 1/2 cup chickpea flour or all-purpose flour
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray or olive oil

For Coating:

  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

For Serving:

  • Ketchup
  • Ranch dressing
  • Honey mustard
  • BBQ sauce

Preparation and Baking Instructions

homemade veggie nuggets servings

Vegetable preparation (15 minutes):

  1. Grate vegetables finely using box grater or food processor
  2. Place grated vegetables in clean kitchen towel or cheesecloth
  3. Squeeze firmly removing as much liquid as possible
  4. This step is crucial for preventing soggy nuggets
  5. Transfer squeezed vegetables to large bowl
  6. Set aside while preparing other ingredients

Nugget mixture (10 minutes):

  1. Add cooked quinoa or rice to vegetables
  2. Stir in 1/2 cup breadcrumbs, cheese, flour, beaten eggs, garlic, and all seasonings
  3. Mix thoroughly until well combined and mixture holds together when pressed
  4. If mixture seems too wet, add more breadcrumbs
  5. If too dry, add small amount of water or another egg
  6. Let mixture rest 5 minutes for breadcrumbs to absorb moisture
  7. Combine panko, Parmesan, garlic powder, and paprika in shallow dish for coating

Shaping and coating:

  1. Preheat oven to 400°F (200°C)
  2. Line baking sheet with parchment paper and spray with cooking oil
  3. Scoop 2 tablespoons mixture and shape into nugget or patty
  4. Press firmly creating compact shape that won’t fall apart
  5. Roll shaped nugget in panko coating pressing gently to adhere
  6. Place coated nuggets on prepared baking sheet
  7. Repeat until all mixture is used
  8. Spray tops of nuggets generously with cooking spray

Baking process (25-30 minutes):

  1. Bake 15 minutes until bottoms are golden
  2. Carefully flip nuggets using spatula
  3. Spray tops again with cooking oil
  4. Continue baking 10-15 minutes until golden and crispy on both sides
  5. Internal temperature should reach 165°F
  6. Let cool 5 minutes before serving
  7. Serve warm with dipping sauces

Conclusion

Homemade veggie nuggets demonstrate how creative preparation transforms vegetables into foods children enthusiastically eat. Success depends on thorough moisture removal preventing sogginess, proper binding creating cohesive nuggets, and achieving crispy golden coating through adequate baking. Whether sneaking vegetables into picky eaters’ diets or simply providing nutritious alternatives to processed foods, these nuggets deliver essential nutrients in familiar, appealing format. Master basic recipe then customize with available vegetables and preferred seasonings creating personalized versions meeting family’s tastes while establishing healthy eating habits.

Jennifer Glover
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