Veg Nuggets Recipes

HOMEMADE VEGGIE NUGGETS (WITH 3 VEGGIES!)

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.

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

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

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.

MIXED VEGETABLE NUGGETS RECIPE BY TASTY

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!