CRISPY VEG NUGGETS WITH SICHUAN SAUCE
These veg nuggets are a great alternative to chicken nuggets. They happen to be vegan, and are loaded with veggies. Kids and adults both love them!
Provided by Richa
Categories Snacks & Appetizers
Time 25m
Number Of Ingredients 11
Steps:
- Add the carrots, beans and cabbage to a food processor and process very finely.
- Take the mixture out in a bowl and add ginger, garlic, sichuan sauce, salt, white pepper, corn flour and all purpose flour and mix well. The veggies will start releasing liquid and you'll get a thick batter (like in the video above). Form into 1.5" long cylindrical fingers. Form all the fingers.
- Heat oil for frying the fingers. The temperature should be between 325-350F (180C). Deep fry the fingers, making sure not to overcrowd the pan or the temperature of the oil will drop really fast. Fry till they are a deep golden brown, and then take them out on a tissue lined plate.
- Serve immediately with sichuan sauce or ketchup on the side.
Nutrition Facts : ServingSize 1 g, Calories 125 kcal, Sugar 1 g, Sodium 126 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g
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
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
CRISPY HOMEMADE VEGGIE NUGGETS
This is the best way to turn vegetables into tiny kid-friendly nuggets. Making homemade veggie nuggets isn't hard and beats the store-bought versions!
Provided by Nick
Categories Entree
Time 1h30m
Yield 40 nuggets
Number Of Ingredients 12
Steps:
- 1) Chop carrots, parsnip, new potatoes, golden beet, and broccoli into one-inch chunks. Bring a pot of salted water to a simmer and blanch all the veggies until tender. I recommend blanching the broccoli separately from the others. The sturdier veggies will take about 10 minutes to soften, while the broccoli will take 2-3 minutes.
- 2) Drain the veggies and add them to a food process along with the Serrano pepper, olive oil, salt and pepper. Pulse the mixture until it's mostly smooth.
- 3) Transfer the pulsed veggie mixture to a baking sheet and spread it out into about a 1/2 inch thick layer. Transfer baking sheet to freezer and let freeze for 15-20 minutes until the mixture is hard, but not completely frozen.
- 4) Use a cookie cutter to cut shapes out of the cooled veggie mixture.
- 5) In two small bowls, whisk together the eggs in one and measure out the bread crumbs in a second one. After you cut out the shapes, dip them in the eggs and then in the breadcrumb mixture.
- At this point you can either add the breaded nuggets to a baking sheet and freeze them and then transfer them to a freezer safe bag. They will keep great for months.
- Or you can fry the nuggets immediately by heating oil to 350 degrees F. Once the oil is hot, fry the nuggets until they are golden brown, about 3-4 minutes. Then transfer the nuggets to a paper towel to drain.
- Serve the nuggets while warm with ketchup and a sprinkle of salt.
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