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Veggie Nuggets

Sonja Overhiser

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re naturally gluten-free and vegan. Dip into a fun sauce and enjoy as a meal or snack!

Prep
15 min
Cook
35 min
Total
50 min
Yield
4
Veggie Nuggets

Ingredients 10

  • 2 tablespoons olive oil, plus more for brushing
  • 3 cups (12 ounces) frozen mixed vegetables (corn, carrots, peas and green beans)
  • 15 -ounce can chickpeas (1 ½ cups)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup Old Fashioned rolled oats
  • ½ cup panko with 1 teaspoon olive oil, for coating (optional, or use gluten-free panko)

Method 5

  1. 01

    Preheat the oven to 400°F.

  2. 02

    Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Sauté the vegetables, chickpeas, garlic powder, smoked paprika, cumin, kosher salt , and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.

  3. 03

    Add the vegetables and the oats to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.

  4. 04

    Line a baking sheet with parchment paper. In a small bowl, mix the panko with 1 teaspoon olive oil. Gently form the dough into 1 ½ to 2 tablespoon-sized balls, then toss into the panko (making about 20 to 24 nuggets). Flatten into a nugget shape, patting so that the panko sticks to the nuggets.

  5. 05

    Bake the veggie dippers for 30 minutes, then flip and cook 5 minutes more until golden brown on both sides. Remove to wire rack to cool for at least 5 minutes before serving. Serve with yogurt tahini sauce , dill dip , comeback sauce , or other dipping sauces if desired. Leftovers last well refrigerated for up to 4 days.

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