Keto Veggie Nuggets Recipe

Breakfast
Gluten Free
Lunch
Vegetarian
4.7/5
(2626 reviews)
Keto Veggie Nuggets
Zylo Recipes

Description

Imagine biting into a nugget that delivers a delightful crunch, giving way to a soft, savory interior. These veggie nuggets offer a satisfying textural contrast, making each bite an enjoyable experience. They present a wonderful alternative for vegetarians or anyone seeking to incorporate more plant-based meals into their diet.

This recipe encourages you to explore the vibrant world of vegetables. Think of combining finely chopped broccoli, carrots, and zucchini with a touch of sweet corn for a medley of flavors and colors. The possibilities are endless – perhaps adding some red bell pepper for a hint of sweetness or some spinach for an extra boost of nutrients.

Binding these ingredients together with a mixture of seasoned breadcrumbs, herbs, and spices creates a cohesive and flavorful base for the nuggets. A touch of grated cheese, like Parmesan or cheddar, can enhance the savory profile and add a subtle richness. The key to achieving that perfect crispy exterior lies in the cooking process.

Whether you choose to bake, pan-fry, or air-fry, ensure the nuggets are evenly cooked and golden brown on all sides. Baking offers a healthier option, while pan-frying delivers a more pronounced crispness. Air-frying, a popular choice, provides a good balance between the two.

Once cooked, these veggie nuggets can be served as a main course, a side dish, or even a tasty snack. Pair them with your favorite dipping sauce – a creamy yogurt-based dip, a tangy tomato sauce, or a spicy sriracha mayo. They also work well in wraps or salads, adding a burst of flavor and texture.

For a complete meal, serve them alongside a simple green salad, roasted vegetables, or a comforting bowl of soup. These veggie nuggets are not only delicious but also a great way to sneak in extra vegetables for picky eaters. Their appealing shape and crispy texture make them a hit with both kids and adults.

With a little creativity and experimentation, you can customize this recipe to suit your taste preferences and dietary needs. Get ready to enjoy a wholesome and flavorful meal that is both satisfying and nutritious. These nuggets are a celebration of vegetables, transformed into a delightful and convenient form.

Preparation Time

Prep Time
6 h 25 min
Cook Time
40 min
Total Time
7 h 5 min

Nutrition Information

Per 1 4 nuggets serving
C
Calories
200 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
2 g

P
Protein
6 g

C
Fats
15 g
Saturated Fats 3 g
Unsaturated Fats 10 g

Cholestrol 0 mg
Sodium 200 mg
Potassium 150 mg
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Ingredients

    1.
    Broccoli, Raw
    Broccoli, Raw
    5 ounce
    2.
    Cauliflower, Raw
    Cauliflower, Raw
    10 ounce
    3.
    Cheddar Cheese
    Cheddar Cheese
    ¾ cup, shredded
    4.
    Mayo
    Mayo
    ¼ cup
    5.
    Salt
    Salt
    ¼ teaspoon
    6.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    7.
    Onion Powder
    Onion Powder
    ½ teaspoon
    8.
    Raw Egg
    Raw Egg
    1-½ large
    9.
    Almond Flour
    Almond Flour
    ½ cup
    10.
    Parmesan Cheese
    Parmesan Cheese
    1 cup, shredded

Instructions

    1.
    The day before you want to bake your nuggets, prepare the filling. Use a food processor to blend raw florets of broccoli and cauliflower. Combine them in a large mixing bowl.
    2.
    Stir in the cheddar, mayo, salt, pepper, and onion powder.
    3.
    Spray a 24 count mini muffin tray with pan spray. Use a spoon to fill each muffin tin with filling. Make sure to pack down the filling, as you want the nuggets to hold together later. Set the tray in your freezer for at least 6 hours, but overnight is best.
    4.
    The day you want to bake your nuggets, preheat an oven to 400 degrees and line a large sheet tray with parchment paper. Additionally, whisk together up to 2 eggs in a small bowl and combine enough almond flour and shredded parmesan together on a plate to coat your nuggets.
    5.
    Remove the nuggets from the freezer and tap the tray to release them. You may need to use heat from your hands to warm the bottom of the muffin tray so the nuggets release. Once released, coat each nugget in egg and then roll them in the breading. Set each breaded nugget on your sheet tray.
    6.
    Bake the tray for 40+ minutes without turning or flipping the nuggets. Enjoy with a squirt of ketchup, mustard, or your favorite keto condiment!