Our Veggie Nuggets are a tasty and healthy snack or meal option. Made with broccoli and carrots these delicious bite-sized nuggets are packed with nutrients and flavor, making them the perfect choice for both kids and adults. They're easy to prepare and can be enjoyed on their own or with your favorite dipping sauce.
2 1/2cupschopped broccoliabout 10 ounces of broccoli
2cupspureed carrotsabout 2-3 medium carrots
3largeeggs
2 1/2cupgluten-free panko, divided
1/2cupmozzarella cheese✅
1/2cupgrated or shredded parmesan cheese, divided✅
1teaspoonsalt
1/4teaspoononion powder✅
1/4teaspoongarlic powder✅
2tablespoonsolive oil
Instructions
Chop the vegetables. Add the broccoli to the food processor. Puree the broccoli, place it into a bowl, then puree the carrots. Measure out the amount needed then refrigerate the leftovers to add to another dish.
Blend the ingredients. Add the broccoli and carrots. Add eggs, 1 3/4 cups panko, mozzarella cheese, 1/4 cup parmesan cheese, onion powder, garlic powder, and salt. Blend until pureed, scraping sides as needed.
2 1/2 cups chopped broccoli, 2 cups pureed carrots, 3 large eggs, 2 1/2 cup gluten-free panko, divided, 1/2 cup mozzarella cheese, 1 teaspoon salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 cup grated or shredded parmesan cheese, divided
Blend the panko and cheese. In a small bowl combine 3/4 cup panko and 1/4 cup parmesan cheese. Set aside.
2 1/2 cup gluten-free panko, divided, 1/2 cup grated or shredded parmesan cheese, divided
Form veggie mixture into balls and coat with breading. Using a cookie scoop, roll the batter into small balls, then roll in the panko blend. Roll into a ball then flatten into a nugget shape.
⭐️Cook. Heat the olive oil in the skillet over medium heat. Add the veggie nuggets and cook for about 3 minutes on each side or until lightly browned.
Serve. Serve hot as is or with your family's favorite dipping sauce.
Notes
Oven Instructions
You can bake the nuggets in the oven if preferred. Place the veggie nuggets onto a baking sheet and bake at 350°F for 10 minutes, flipping them halfway through.
Substitutions & Variations
Make dairy free by swapping the mozzarella cheese with a dairy free alternative and parmesan cheese with 2 Tablespoons of nutritional yeast.
Use crushed gluten-free crackers, cornmeal or cereal instead of breadcrumbs. This swap may result in a less crispy nugget.
Make all broccoli or all carrot nuggets.
Shape into tots instead of rounds to turn into veggie tater tots.
Replace broccoli or carrots with pureed cauliflower.
Puree other vegetables such as green peas, corn, zucchini or squash into the batter.
Dunk in any condiment or hummus for a protein packed option.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.