Veggie Nuggets Recipe By Tasty

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VEGGIE NUGGETS



Veggie Nuggets image

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

1 cup shredded carrots
3 cups broccoli florets
1 garlic clove
2 eggs
1 1/4 cups seasoned breadcrumbs, divided
3/4 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon canola oil

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

BAKED LENTIL VEGGIE NUGGETS



Baked Lentil Veggie Nuggets image

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

1 cup split red lentils (soaked in boiling hot water for 30 minutes)
1 medium zucchini (grated)
1 large carrot (grated)
2 slices whole grain sliced bread (untoasted, gluten free if needed)
1/4 cup frozen peas
1/4 cup frozen corn
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano

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

LENTIL NUGGETS RECIPE BY TASTY



Lentil Nuggets Recipe by Tasty image

Here's what you need: lentils, carrot, corn, pea, shredded cheddar cheese, dried oregano, salt, pepper, red pepper flakes, garlic

Provided by Merle O'Neal

Categories     Lunch

Yield 6 servings

Number Of Ingredients 10

1 ½ cups lentils
1 carrot, sliced
½ cup corn
½ cup pea
1 cup shredded cheddar cheese, we used vegan
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes
1 clove garlic

Steps:

  • In a medium bowl, soak the lentils in cold water for 3 hours.
  • Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
  • In a food processor, combine the soaked lentils, carrot, corn, peas, vegan cheese, oregano, salt, pepper, red pepper flakes, and garlic, and pulse until well mixed.
  • Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
  • 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 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams

MIXED VEGETABLE NUGGETS RECIPE BY TASTY



Mixed Vegetable Nuggets Recipe by Tasty image

Here's what you need: water, flax meal, broccoli, carrots, cauliflower, salt, pepper, onion powder, garlic, bread crumbs

Provided by Merle O'Neal

Categories     Snacks

Time 30m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons water
1 tablespoon flax meal
1 head broccoli, broken into florets
3 carrots, sliced
1 head cauliflower, broken into florets
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
3 cloves garlic
2 cups bread crumbs, divided

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!

Nutrition Facts : Calories 312 calories, Carbohydrate 57 grams, Fat 4 grams, Fiber 7 grams, Protein 11 grams, Sugar 7 grams

VEGETABLE NUGGETS RECIPE | VEGGIE NUGGETS RECIPE | NUGGETS VEG | NUGGETS VEGGIE



vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie image

easy vegetable nuggets recipe | veggie nuggets recipe | nuggets veg | nuggets veggie

Provided by HEBBARS KITCHEN

Categories     Snack

Number Of Ingredients 21

½ carrot (finely chopped)
2 tbsp cabbage (finely chopped)
4 beans (finely chopped)
2 tbsp corn (boiled / frozen)
2 tbsp peas / matar
½ capsicum (finely chopped)
2 potato (boiled & mashed)
2 tbsp paneer / cottage cheese (grated)
½ tsp ginger garlic paste
¼ tsp pepper powder
½ tsp chilli flakes
½ tsp mixed herbs
½ tsp chaat masala
½ tsp salt
¼ cup bread crumbs
2 tbsp corn flour
2 tbsp maida / plain flour
¼ tsp pepper powder
½ tsp salt
¼ cup water
1 cup panko bread crumbs

Steps:

  • firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas and ½ capsicum.
  • also add 2 potato, 2 tbsp paneer and ½ tsp ginger garlic paste.
  • further, add ¼ tsp pepper powder, ½ tsp chilli flakes, ½ tsp mixed herbs, ½ tsp chaat masala and ½ tsp salt.
  • mix well making sure all the vegetables are well combined.
  • now add ¼ cup bread crumbs and mix well.
  • mash and mix forming a soft dough.
  • to prepare corn flour slurry, take 2 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper powder and ½ tsp salt.
  • mix well with ¼ cup water forming a smooth batter.
  • now pinch a small ball sized vegetable mixture and shape well.
  • dip in corn flour slurry coating uniformly.
  • now roll into panko bread crumbs to get crispy outer covering.
  • deep fry in hot oil keeping the flame on medium.
  • stir occasionally, without breaking the nuggets.
  • fry until the vegetable nuggets turn crispy and golden brown.
  • drain off over kitchen paper to remove excess oil.
  • finally, enjoy vegetable nuggets with tomato sauce.

VEGGIE NUGGETS



Veggie Nuggets image

Our veggie nuggets are a simple and delicious way to get more veggies into your family. Made in a blender with broccoli and carrots blended with lots of cheese and spices. They are a kid favorite! Gluten-free.

Provided by Jodi Danen, RDN / Create Kids Club

Categories     Side Dish

Time 22m

Number Of Ingredients 9

3 cups broccoli pieces
1 cup baby carrots
3 large eggs
1 3/4 cup gluten-free panko, divided
1/2 cup mozzarella cheese (✅)
1/2 cup parmesan cheese, divided (✅)
1 tsp. salt
1/4 tsp. onion powder (✅)
1/4 tsp. garlic powder (✅)

Steps:

  • Preheat the oven. Preheat the oven to 350 degrees.
  • Puree the ingredients. To a blender or food processor, add the broccoli and carrots. Blend until well chopped. Add eggs, 1 1/2 cups panko, mozzarella cheese, 1/4 cup parmesan cheese, onion powder, garlic powder, and salt. Blend until pureed, scraping sides as needed.
  • Blend the panko and cheese. In a small bowl combine the panko and 1/4 cup parmesan cheese. Set aside.
  • Form veggie mixture into balls and coat with breading. Using a cookie scoop, roll batter into small balls, then roll in panko blend.
  • ⭐️Bake. Place veggie balls onto a baking sheet. Gently push down on the balls to form nugget shapes. Bake for 10 minutes, flip, then bake an additional 2 minutes or until browned and cooked through.

Nutrition Facts : Calories 28 kcal, Sugar 1 g, Sodium 105 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 3 g, Fiber 1 g, Protein 2 g, Cholesterol 14 mg, ServingSize 1 serving

VEGGIE NUGGETS RECIPE BY TASTY



Veggie Nuggets Recipe by Tasty image

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

3 carrots, peeled and cut into chunks
½ head cauliflower, broken up
1 head broccoli, broken up
2 cloves garlic, chopped
1 egg
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 ¾ cups bread crumbs

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

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