Crispy Baked Veggie Nuggets

In recent years, the shift toward plant-based diets has gained significant momentum, driven by a growing awareness of health benefits, environmental concerns, and ethical considerations surrounding food choices. As more people embrace healthy eating habits, the demand for nutritious and delicious recipes that cater to this lifestyle has surged. One such delightful option is the Crispy Baked Veggie Nuggets. These bite-sized treats are not only packed with flavor but also offer a wholesome alternative to traditional meat-based snacks. They are suitable for all ages, making them a perfect addition to family meals, parties, or even as a quick snack on busy days.

Discover the joy of cooking with this Crispy Baked Veggie Nuggets recipe! Perfect for plant-based diets, these flavorful nuggets are made with fresh vegetables like broccoli, cauliflower, and carrots, combined with protein-packed quinoa. They're versatile enough for snacks, appetizers, or main dishes, and loved by kids and adults alike. Enjoy a wholesome alternative to traditional snacks while controlling the ingredients for a nutritious treat that everyone will enjoy.

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Ingredients

1 cup broccoli florets, finely chopped

1 cup cauliflower florets, finely chopped

1 cup carrots, grated

1 cup cooked quinoa

1/2 cup breadcrumbs (panko for extra crunch)

1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and pepper, to taste

Olive oil or cooking spray for baking

Instructions

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Steam the Veggies: In a steamer basket over boiling water, steam the chopped broccoli, cauliflower, and grated carrots for about 5-7 minutes until they are tender but still vibrant in color. Allow them to cool for a few minutes.

Make the Flax Egg: In a small bowl, combine the ground flaxseed and water. Stir and let it sit for about 5 minutes until it thickens and becomes gel-like.

Combine the Ingredients: In a large mixing bowl, add the steamed veggies, cooked quinoa, breadcrumbs, Parmesan cheese, flak egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything together until well combined. If the mixture is too wet, add a bit more breadcrumbs.

Form the Nuggets: Use your hands to shape the mixture into small nugget-sized patties or balls, about 2 inches wide. Place them on the prepared baking sheet.

Bake the Nuggets: Lightly spray or drizzle the veggie nuggets with olive oil to help them crisp up. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

Serve: Once cooked, remove from the oven and let them cool slightly. Serve warm with your favorite dipping sauces, like ranch, sweet chili, or a garlic aioli.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4