Just add completely dry bread to a food processor, pulse until the pieces turn to crumbs, and add salt and Italian seasoning to taste.įood for Thought: Have you ever wondered how foods get that appealing golden brown color? It’s because of a chemical reaction known as the “Maillard reaction” that occurs when ingredients are exposed to heat. Kids love the finger food aspect of this meal and its “dippability,” of course! This recipe comes to us from Sally of Real Mom Nutrition.Ĭooking Tip of the Week: You can make your own seasoned breadcrumbs with stale bread.
#VEGGIE NUGGET FULL#
Plant-based living has never been easier!Īnother great way to diversify your weekly dishes is to get yourself a copy of the PlantYou Cookbook! It’s full of vibrant, nutritious, and delicious meals for every taste and every occasion.This fun recipe is a great way to help kids learn to enjoy veggies they might not otherwise want to try. You can choose from over 600 delicious plant-based recipes and set the number of servings for every single dish. If you loved this recipe, I suggest you check out the PlantYou Planner! It’s an interactive meal planner app that allows you to FULLY CUSTOMIZE your weekly menu. These veggie nuggets make an excellent vegan snack, but they can also be served as a side dish, sandwich filling or a salad topping.For instance, you can add some cayenne for a spice kick, turmeric for color, sumac for a hint of acidity. You can adjust the seasonings to your liking.If you have a soy allergy, you can swap tofu for extra chickpeas or soy-free tofu.For a gluten-free version of this recipe, use oat flour and replace breadcrumbs with cornmeal or raw sesame seeds.Turn your nuggets over and place them back in the oven for another 15 minutes until golden brown. Transfer your creations to a baking sheet, and bake for 15. Dip each veggie nugget in aquafaba, followed by the bread crumbs, trying to achieve even coating. Using your hands, split the dough into 12 parts and form it into nuggets. Prepare a station with two bowls: one with aquafaba (drained chickpea liquid), the other with breadcrumbs (see below for gluten-free substitution). Add flour and oil and pulse again until the flour is evenly distributed. Next, add zucchini, carrots, chickpeas, tofu, onion, garlic and spices to the food processor. After about 10 minutes, transfer the veggies into a cheesecloth and squeeze out as much liquid as possible. Once zucchini and carrots are grated, sprinkle them with salt and let them rest in a colander. Preheat the oven to 400F and line a baking sheet with parchment paper.
If you’re trying to incorporate more healthy snacks into your weekly menu without sacrificing the flavor, these veggie nuggets are perfect for you! Of course, this recipe is not limited to kids only.This recipe combines the two, and your kids will love the crispy breaded veggie nuggets! Many households with children struggle to find a balance of feeding the kids healthy meals and letting them indulge.They are delicious, aromatic and crispy, not to mention surprisingly easy to make. This easy vegan snack recipe is a perfect substitute for everyone’s favorite childhood treat. If you’re looking for a healthy vegan snack, these veggie nuggets are full of protein, fiber, and most importantly, flavor!
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