Homemade Veggie Nuggets are made from a variety of wholesome vegetables which come together to create a recipe your kids will actually love! Serve with sriracha ketchup for a spicy kick!
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Let’s welcome homemade veggie nuggets to our favorite foods list. They’re packed FULL of vegetables but don’t look a bit like one (kid win number one).
Now, I almost didn’t share these with you because I actually think they’re kind of ugly. BUT. They taste so good that my kids asked for seconds, so the world needed to know!
My kids were definitely dipping these in regular ketchup, but I chose to spice mine up with sriracha ketchup. It’s an easy mixture using pantry ingredients that adds a great extra layer of flavor.
- Golden beet
- Italian seasoning
- Onion powder
- Coarse kosher salt
- Black pepper
- Panko breadcrumbs
How to make homemade veggie nuggets
- In the bowl of a food processor, combine carrot, broccoli, parsnip, beet, and garlic until thoroughly chopped. Add the eggs, seasonings, and breadcrumbs and continue to process until a thick paste forms.
- Spread the mixture out on a parchment lined baking sheet so it is about ¼ inch thick. Cover with plastic wrap and refrigerate.
- Line a large baking sheet with parchment or a silicone baking mat. Place about ¾ cup breadcrumbs in a shallow bowl.
- Use a cookie cutter or small biscuit cutter to cut the mixture into shapes. Gently toss each nugget in the extra breadcrumbs, pressing to adhere. Place the coated nuggets on the prepared baking sheet. Cut out the shapes closely to avoid too much waste.
- Bake the nuggets at 400ºF for 25 minutes, flipping once halfway through.
How to make sriracha ketchup
- Combine ketchup, sriracha, and black pepper in a small bowl.
Make veggie nuggets into fun shapes
One of the great things about making homemade veggie nuggets is you can cut (or roll) them into whatever shape you want. I used cut outs similar to these to make simple circles as well as hearts and butterflies.
How to make vegan vegetable nuggets
To make these veggie nuggets vegan, use an egg replacer such as flax eggs instead of regular eggs.
How to store veggie nuggets
You can store them in an air tight container in the fridge for 3-5 days or in the freezer in a zip top freezer bag for up to 3 months.
How to make vegetable nuggets crispy again
You can make your leftover nuggets crispy again by returning it to oven for a few minutes, pan frying over medium heat in a bit of oil, or heat them in the air fryer.
Tips for customizing veggie nuggets
- Swap the golden beet for a red beet in order to get a great pink color
- Skip the extra breadcrumb coating for a less crunchy, lower carb nugget
- Dip in any of your favorite sauces such as spicy bbq sauce, spicy honey mustard avocado dip, or spinach pesto
- Use these nuggets in place of the vegetables in my eggplant parmesan sandwich
Yes, you can fry homemade veggie nuggets. Deep fry or shallow fry them in a layer of olive oil over medium heat until golden brown.
Yes! Let them cool and store in a freezer-safe bag for up to 3 months.
These baked veggie nuggets are packed full of wholesome vegetables, fiber, and protein, making them a great healthy option for kids.
This recipe makes a great meatless replacement for traditional chicken nuggets. However, since they’re made almost entirely from vegetables they do have a different flavor and texture.
What to serve with veggie nuggets
- Oven Baked Potato Wedges
- Roasted Rosemary Potatoes
- Oven Roasted Vegetables
- Vegan Orzo Pasta Salad
- Creamy No Mayo Coleslaw
- Frozen Curly Fries in the Air Fryer
- Mashed Potatoes without Milk
- Air Fryer Shoestring Fries
- Oven Roasted Broccoli
- Spinach and White Beans
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Homemade Veggie Nuggets with Sriracha Ketchup
- 3 medium carrots, roughly chopped
- 1 small head broccoli, roughly chopped and tough stems removed
- 1 parsnip, peeled and roughly chopped
- 1 golden beet, peeled and cut into about 8 sections
- 1 clove garlic
- 2 large eggs
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 ¼ cup panko breadcrumbs, plus more for coating the nuggets
- In the bowl of a food processor, combine carrot, broccoli, parsnip, beet, and garlic until thoroughly chopped, stopping to scrape down the sides as necessary. Add the eggs, seasonings, and breadcrumbs and continue to process until a thick paste forms.
- Spread the mixture out on a parchment lined baking sheet so it is about ¼ inch thick. Cover with plastic wrap and refrigerate 30 minutes or up to overnight.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment or a silicone baking mat. Place about ¾ cup breadcrumbs in a shallow bowl.
- Use a cookie cutter or small biscuit cutter to cut the mixture into shapes. Gently toss each nugget in the extra breadcrumbs, pressing to adhere. Place the coated nuggets on the prepared baking sheet. Cut out the shapes closely to avoid too much waste. There will still be a lot of leftover veggie mixture. You can carefully reshape this and cut out more nuggets if you’d like, though they may not hold together as well and will likely need to be baked in batches.
- Bake the nuggets for 25 minutes, flipping once halfway through.
- Combine ketchup, sriracha, and black pepper in a small bowl. If you want it spicier, adjust sriracha to taste.
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