Vegan Nuggets Recipes

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VEGAN NUGGETS



Vegan nuggets image

Rustle up a batch of vegan nuggets, packed with cannellini beans, cauliflower and carrot. They make great kids' party food that everyone can enjoy, or serve as an after-school snack

Provided by Juliet Sear

Categories     Buffet, Lunch, Snack

Time 1h

Yield MAKES 30

Number Of Ingredients 12

300g cauliflower florets (or 3/4 small cauliflower)
2 carrots , chopped (about 165g)
½ medium onion , chopped
1 tbsp olive oil
1 garlic clove , crushed
2 tbsp nutritional yeast
2 tsp yeast extract
400g can cannellini beans , drained
50g gram (chickpea) flour
olive oil , for the baking tray
100g gram flour , plus a little extra
100g breadcrumbs (use gluten-free if necessary)

Steps:

  • Pulse the cauliflower, carrots and onion in a food processor until very finely chopped, like rice. Heat the oil in a large frying pan and gently fry the mix for 12-15 mins until softened. Add the garlic and fry for a further 1 min, then take off the heat and stir in the nutritional yeast and yeast extract. Set aside.
  • Blend the beans into a mushy purée in a food processor, then add to the veggie mix and combine well. Stir in the flour and season. Put in the fridge to firm up for 1 hr.
  • Heat the oven to 220C/200C fan/gas 7. Line a large baking tray with baking parchment and coat with a little olive oil. To make the coating, mix the gram flour with 150ml water using a fork so it resembles beaten egg, then season. Scatter the extra gram flour on a plate and fill a second with the breadcrumbs.
  • Roll the bean mixture into walnut-sized pieces, then flatten to form nugget shapes. Dip the pieces first in the gram flour, then in the gram batter, and finally roll in the breadcrumbs - handle carefully as they will be a little soft. When the nuggets are fully coated, lay them out on the prepared tray.
  • Bake for 20 mins, then use tongs to turn each nugget over and bake for a further 15 mins until they are dark golden and crisp. Leave to cool for 20 mins before serving with your choice of dipping sauces.

Nutrition Facts : Calories 55 calories, Fat 1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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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