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 vegan and easily gluten-free. Dip into a fun sauce and enjoy as a meal or snack!
Why we love this recipe
We are always looking for dinner ideas over here—even as cookbook authors, we’re often stumped on what to make on any given date. Here’s a fun new idea that gets rave reviews at our house: veggie nuggets!
This homemade vegan version of chicken nuggets is made with a simple combination of frozen vegetables, spices, and oats. They’re so easy to whip up (no chopping involved), and they’re such a fun way to eat your veggies while also dipping them into a delicious sauce. They are a great dinner idea for kids and our kids go crazy for them: but I think Alex and I like them even more!
Ingredient notes for veggie nuggets
These veggie nuggets are so fun to make because they are so simple! This is a great project to make with kids because they can easily make them (it’s kind of like playing with play dough). But it’s not a kid-centered recipe either: they’re just as good for adults! It’s a fun way to eat your veggies, nugget-style.
- Frozen mixed vegetables: Frozen vegetables are easiest here so no chopping is involved! Grab those bags of corn, carrots, peas and green beans. If you prefer, you can substitute the same volume of sauteed fresh vegetables (but we haven’t tested this).
- Canned chickpeas: We recommend canned chickpeas for ease of this recipe: they also have a texture that works well. If you prefer, you can use 1 ½ cups cooked chickpeas, but you may need to add a little water if the texture of the dough doesn’t come together. (This recipe is optimized for canned chickpeas).
- Garlic powder, smoked paprika, cumin, salt, and pepper: These seasonings make for a deliciously meaty flavor.
- Old Fashioned rolled oats: Instead of flour, these nuggets are held together with oats! Do not substitute steel cut oats; they do not work in this recipe.
- Panko: Panko (bread crumbs) make a crispy exterior for these veggie nuggets, which is a nice contrast to the soft interior. If desired, you can use gluten-free bread crumbs or crushed gluten-free crackers to make the recipe fully gluten-free.
Dipping sauces
Veggie nuggets are great on their own but best served with a dipping sauce. This makes the flavor pop and is a nice contrast to the nugget texture. Don’t expect them to taste just like chicken nuggets either: these are veggie-based and need a little sauce to take them to the next level. Here are a few sauce ideas:
- Comeback sauce is a delicious combination of condiments that keeps you coming back for more.
- Dill dip is quick and simple with minimal ingredients, or try ranch dip, ranch dressing or vegan ranch dressing.
- Tahini sauce or yogurt tahini sauce are creamy, savory options.
- Honey mustard or mustard sauce are sweet and tangy.
Storing leftovers
These veggie nuggets last well refrigerated for up to 4 days. To reheat, gently warm them on the stovetop or in the oven until room temperature (they are best when room temperature, not hot because the texture can become mushy).
More dinner ideas
This veggie nuggets recipe is a fun healthy dinner idea we love to eat as a family! Here are a few other dinner ideas:
- Make homemade chicken nuggets
- Mix up a chicken Caesar salad or salmon Caesar salad
- Try broccoli mac and cheese, vegan mac and cheese, or sauteed shrimp
- Go for our easy chickpea curry recipe, or our fan favorite quick egg tacos
Dietary notes
These veggie nuggets are vegetarian, vegan, and plant-based. For gluten-free, use gluten-free panko or crushed gluten-free crackers.
Frequently asked questions
You can freeze the baked veggie nuggets for later (though we have not tested this option; attempt at your own risk). Allow them to cool completely before placing them on a parchment lined baking sheet in the freezer for 1 hour to flash freeze, then transfer to a freezer safe container.
They’ll stay good in the freezer for up to 3 months. Reheat in a 350F oven until warmed through.
Yes! Feel free to use your favorite vegetables or whatever you have on hand. Just keep in mind that the moisture content of different vegetables may affect the texture of the nuggets. For best results, we suggest using the frozen vegetables specified in the recipe.
Most definitely! The crispy texture and savory flavor of these veggie nuggets make them a hit with kids. You can also involve them in the preparation process for a fun and educational experience.
Veggie Nuggets
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Prep Time: 15 minutes -
Cook Time: 35 minutes
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Total Time: 50 minutes
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Yield: 4 servings
Print RecipeDescription
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!
Ingredients
- 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)
Instructions
- Preheat the oven to 400°F.
- Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Sauté the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
- 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.
- 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. Flatten into a nugget shape, patting so that the panko sticks to the nuggets.
- 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.
Notes
For gluten-free, look for gluten-free panko. You can also use crushed gluten-free crackers.
Category: Main Dish
Method: Baked
Cuisine: American
Diet: Vegan