Veggie Nuggets

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.

If you’re like me, I tend to cut broccoli as close to the florets as possible so I don’t have to listen to my kids complain about the stalky part of the broccoli, which they don’t care for.

I hate to admit, I tend to toss that part of the broccoli away. However, in more recent times, I started freezing veggie waste to use at a later date in homemade broth.

But now I have another way to utilize this nutritious part of a head of broccoli all without anyone even realizing…

These veggie nuggets taste amazing, come together quickly, and make plenty to freeze for later.

So which is healthier, the florets or the stalk?

Answer:

Neither! All parts are good for you. Broccoli contains vitamin C, potassium, B vitamins, along with some calcium and iron, which are contained equally in both parts.

If you plan to use the whole stem on the broccoli, the outside layer should be peeled, removing the fibrous outside layer.  Here’s how.

These vegetable nuggets taste great eaten plain, but are even better when paired with Sweet Vidalia Onion Dressing! 

How to make

Equipment

Start by gathering the equipment you’ll need to prepare this recipe. Having the tools needed ready before starting helps get these veggie bites done extra quickly.

• blender or food processor
• baking sheet
• Flipper
• spatula
• measuring cups and spoons
• 2 small bowls
• cookie scoop

Ingredients

• 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 ✅

Start by adding raw veggies to a high-speed blender or food processor. I used carrots and broccoli, but you could add in other veggies of choice if desired.

Instructions

• 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.

Start by adding the vegetables you are using to the blender. Blend until they are finely chopped. Add eggs, panko, mozzarella cheese, and seasonings then blend, scraping the sides along the way.

Use a cookie scoop to make balls of veggie nuggets, then roll them in a mixture of panko and parmesan cheese.

Place veggie nuggets onto a baking pan. Then gently push down to flatten.

Bake, flipping after 10 minutes.

More recipes that prevent food waste:

• Beet Green Pesto Pasta
• Homemade Vegetable Stock
• Sweet Corn & Sun-Dried Tomato Hummus