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Easy Homemade Veggie and Chicken Nuggets Recipe

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4 from 6 reviews

These easy homemade veggie nuggets are a delicious and healthier alternative to traditional nuggets, made with cauliflower, carrots, and garlic, with a chicken option available. Perfectly crispy on the outside and tender on the inside, they can be oven-baked, air fried, or pan-fried to suit your preferences. Ideal for a crowd or meal prep, they freeze well and pair wonderfully with ketchup or honey mustard.

  • Total Time: 35 minutes
  • Yield: 32 nuggets

Ingredients

Vegetables

  • 1/2 head cauliflower, cut into florets
  • 2 carrots, cut into chunks
  • 2 garlic cloves

Protein & Binders

  • 1 lb ground chicken (optional for chicken version)
  • 1 large egg (or egg-free substitute)

Dry Ingredients & Spices

  • 1/2 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 cup almond flour (substitute nut-free option if needed)
  • 1/2 cup arrowroot starch (or tapioca starch)
  • 1 tsp paprika
  • 1/2 tsp sea salt

For Cooking

  • Cooking spray or oil (depending on chosen cooking method)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F if baking, or your air fryer to 390°F if air frying. Line a baking sheet with parchment paper, which will be used for all cooking methods to prevent sticking.
  2. Process Vegetables: Add cauliflower florets, carrots, and garlic to a food processor and pulse until finely chopped, creating the vegetable base for the nuggets.
  3. Mix the Filling: Combine the chopped vegetables in a large bowl with ground chicken (if using), egg, sea salt, and onion powder. Mix thoroughly until well combined. Form the mixture into approximately 32 small balls, flattening each slightly into nugget shapes.
  4. Prepare Breading Stations: Beat one egg in a shallow bowl to create an egg wash. In another shallow bowl, mix almond flour, arrowroot starch, paprika, and sea salt to create the breading mixture.
  5. Coat the Nuggets: Dip each nugget first into the egg wash, ensuring it is fully coated, then immediately dredge it in the breading mixture, covering completely. Place coated nuggets in a single layer on the prepared baking sheet to prevent them from sticking together.
  6. Cook the Nuggets: Choose your preferred cooking method:
    – Oven Baked: Spray the tops of the nuggets with cooking spray. Bake for 10 minutes, flip the nuggets, spray again, then bake for another 10 minutes or until golden brown.
    – Air Fryer: Place nuggets in the air fryer basket or tray in a single layer; cook in batches if needed. Spray tops with cooking spray, air fry for 4 minutes, flip, spray again, then cook for another 4 minutes until crispy.
    – Pan Fried: Heat about 1/4 inch of neutral oil in a skillet over medium-high heat until sizzling. Add nuggets in a single layer and pan fry for 4 minutes on one side, flip, then fry for an additional 4 minutes until golden and cooked through.
  7. Serve and Store: Serve the nuggets warm with your favorite dipping sauces like ketchup or honey mustard. These nuggets freeze well after cooking, making them convenient for future meals.

Notes

  • For an egg-free option, substitute the egg with a flax egg or your favorite egg replacer.
  • To make nut-free, replace almond flour with a nut-free alternative such as oat flour or additional arrowroot starch.
  • You can make the nuggets entirely vegetarian by omitting the ground chicken and increasing the vegetables slightly.
  • Use cooking spray to reduce added fats when baking or air frying, or use neutral oil for richer pan frying.
  • These nuggets can be stored in the freezer in an airtight container for up to 1 month.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack / Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/easy-homemade-veggie-and-chicken-nuggets-recipe/