If you’ve been craving the crispy, golden goodness of chicken nuggets but want to keep things plant-based or simply add more veggies to your diet, this Veggie Chicken Nuggets Recipe is your new best friend.
These nuggets offer all the satisfying crunch and flavor of traditional chicken nuggets but are packed with wholesome vegetables and protein-rich ingredients that are both nourishing and delicious. Whether you’re serving them up for a family dinner, a party snack, or a quick lunch, these nuggets are sure to become a household favorite.
What makes this recipe truly special is how versatile and easy it is to prepare, plus it’s a fantastic way to sneak extra veggies into picky eaters’ meals without sacrificing taste or texture. With simple, everyday ingredients, you’ll whip up a batch of nuggets that are crispy on the outside, tender and flavorful on the inside, and perfect for dipping in your favorite sauces.
Ready to get cooking? Let’s dive in!
Why You’ll Love This Recipe
These veggie chicken nuggets combine the best of both worlds — the classic nugget experience without the meat. They’re crunchy, savory, and satisfying, making them a fantastic alternative for vegans, vegetarians, or anyone looking to eat more plant-based meals.
Unlike store-bought nuggets, these are homemade, so you control the ingredients, avoiding preservatives and artificial flavors. Plus, they’re packed with fiber, vitamins, and minerals thanks to the mix of vegetables and legumes.
Ready in under an hour, they’re also a great make-ahead option that you can freeze for quick meals later.
If you love recipes like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or crave something fun and easy like the Veggie Quesadilla Recipe Indian Style Easy & Delicious, this nugget recipe will fit right into your collection of plant-based favorites.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chickpeas (cooked or canned) | 1 ½ cups | Rinsed and drained if canned |
| Carrot | 1 medium, grated | Fresh for sweetness and texture |
| Zucchini | 1 small, grated | Drain excess moisture |
| Onion | ½ small, finely chopped | For flavor |
| Garlic cloves | 2, minced | Fresh for aroma |
| Breadcrumbs | 1 cup | Use gluten-free if preferred |
| Ground flaxseed | 2 tbsp | Mixed with water as egg replacement |
| Water | 6 tbsp | To mix with flaxseed |
| Nutritional yeast | 2 tbsp | For cheesy umami flavor |
| Smoked paprika | 1 tsp | Adds smoky depth |
| Ground cumin | 1 tsp | Earthy warmth |
| Salt | ½ tsp | To taste |
| Black pepper | ¼ tsp | Freshly ground |
| Olive oil or avocado oil | 2-3 tbsp | For frying or baking |
Equipment
- Food processor or blender – for blending chickpeas and veggies
- Mixing bowls – to combine ingredients
- Grater – to grate carrot and zucchini
- Baking sheet or frying pan – depending on cooking method
- Parchment paper – for easy baking cleanup
- Measuring cups and spoons
- Spatula – for mixing and flipping
- Cooling rack – optional, to drain excess oil if fried
Instructions
- Prepare the flax egg: In a small bowl, combine the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency. This will act as your binder instead of eggs.
- Grate the vegetables: Using a grater, shred the carrot and zucchini. Place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to avoid soggy nuggets.
- Process the chickpeas: In a food processor, add the rinsed and drained chickpeas and pulse a few times until coarsely mashed but not pureed. You want some texture for bite.
- Mix ingredients: Transfer the mashed chickpeas to a large bowl. Add the grated carrot, zucchini, finely chopped onion, minced garlic, nutritional yeast, spices (smoked paprika, cumin, salt, and pepper), and the thickened flax egg. Stir to combine.
- Add breadcrumbs: Gradually mix in the breadcrumbs until the mixture holds together well and is not too wet. You might need a little more or less depending on the moisture content of your veggies.
- Form nuggets: With damp hands, shape the mixture into small nugget-sized patties, about 1 ½ inches long and ¾ inch thick. Place them on a parchment-lined baking sheet.
-
Cook the nuggets: You can either bake or pan-fry these. For baking, preheat the oven to 400°F (200°C) and lightly brush the nuggets with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
For pan-frying, heat 2-3 tablespoons of oil in a skillet over medium heat. Cook nuggets for about 3-4 minutes on each side until browned and crispy. - Drain and serve: If fried, place nuggets on a cooling rack or paper towel to remove excess oil. Serve warm with your favorite dipping sauce.
Tips & Variations
“For the crispiest nuggets, don’t skip squeezing out excess moisture from the zucchini and carrot.”
To make these nuggets gluten-free, swap the breadcrumbs with gluten-free ones or crushed cornflakes. For extra protein, consider adding a spoonful of cooked quinoa or finely chopped tofu.
If you want a spicier kick, add chili powder or cayenne pepper to the spice mix.
For a cheesy flavor boost, mix in some vegan shredded cheese or a bit more nutritional yeast. You can also experiment with other vegetables like sweet potatoes or bell peppers for different tastes and colors.
If you enjoy this recipe, you might also like exploring other plant-based favorites such as the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the hearty flavors in Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Per Serving (4 nuggets) |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Sodium | 210 mg |
These nuggets are a balanced snack or meal component, providing a good mix of plant-based protein, fiber, and moderate healthy fats. Perfect for kids and adults alike who want a tasty yet nutritious bite.
Serving Suggestions
Serve your veggie chicken nuggets with classic dipping sauces like barbecue, honey mustard, or vegan ranch. For a lighter option, try a tangy avocado lime dip or a spicy sriracha mayo made with vegan mayo.
Pair the nuggets with fresh veggie sticks, a crisp salad, or baked sweet potato fries to round out the meal. They also make a fantastic filling for wraps or sandwiches — try them with some leafy greens and your favorite sauce inside a vegan flour tortilla for a quick, satisfying lunch.
If you’re in the mood for more wholesome plant-based dishes, don’t miss the Vegan Soul Food Recipe Book: Delicious Plant-Based Meal for hearty comfort food inspiration.
Conclusion
Making your own veggie chicken nuggets is a rewarding and delicious way to enjoy all the flavors and textures you love in a nugget, while embracing a healthier, plant-based lifestyle. This recipe is not only easy to prepare but also highly customizable, letting you adjust spices and veggies according to your preference.
It’s perfect for family dinners, packed lunches, or even party snacks.
The balance of wholesome chickpeas, fresh vegetables, and flavorful spices creates nuggets that satisfy cravings and nourish your body. Whether you bake or fry them, they turn out crispy and flavorful every time.
By making this recipe your own, you’ll discover a new staple that’s sure to impress friends and family alike.
Don’t forget to explore other creative vegan recipes on this site to keep your kitchen exciting and delicious. Happy cooking and enjoy every bite of these delightful veggie chicken nuggets!
📖 Recipe Card: Veggie Chicken Nuggets
Description: Crispy and flavorful veggie chicken nuggets made with a blend of vegetables and plant-based protein. Perfect as a healthy snack or meal for all ages.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup shredded carrots
- 1 cup finely chopped cauliflower
- 1/2 cup cooked chickpeas
- 1/2 cup breadcrumbs
- 1/4 cup grated vegan cheese
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a food processor, combine carrots, cauliflower, and chickpeas until finely chopped.
- Transfer mixture to a bowl and add breadcrumbs, vegan cheese, nutritional yeast, and spices.
- Mix well and form into nugget shapes.
- Place nuggets on a baking sheet lined with parchment paper.
- Brush nuggets lightly with olive oil.
- Bake for 15 minutes, flipping halfway through until golden and crispy.
- Serve warm with your favorite dipping sauce.
Nutrition: Calories: 180 kcal | Protein: 7 g | Fat: 7 g | Carbs: 22 g
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