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Baked Mixed Vegetable Nuggets

Updated: Jun 18, 2018

Veggie Nuggets

Slightly Modified Tasty Vegetarian Recipe | Serves: 2 as a meal | Time: ~30 min


2 Neat Eggs (my fave egg replacer on the market, you can also make a flax egg)

1/2 head #broccoli floret, broken up

2 small #carrots, sliced

1/2 head #cauliflower florets, broken up

1/2 tsp salt

1/2 tsp pepper

1/2 tsp onion powder

2 cloves garlic

1 cup breadcrumbs, divided

Advertisement for Neat Egg: An egg contains 187 mg of saturated fat. Neat egg has 0.


Preheat the oven to 400ºF.

In a food processor, combine the broccoli and carrots, and pulse until shredded. Add the cauliflower and pulse until shredded.

Add the salt, pepper, onion powder, garlic, and Neat Egg, and pulse until well combined. Add 3/4 cups of the bread crumbs and mix.

Take about 1 tablespoon of the mixture and form it into a nugget with your hands. Repeat with remaining mixture.

Coat the nuggets on both sides with the remaining bread crumbs.

Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.

Or, you can bake them on a piece of parchment paper for 20 minutes, flipping after the first 10 minutes. I went with this option.

Allow to cool for 5 minutes. Serve with sriracha.

Why should you consider using sriracha for dipping instead of ketchup? A lot of store bought ketchups have 4 grams of sugar (about 10% of daily value) and 190 mg of sodium (about 8% of your daily value). Sriracha contains no sugar only 75 mg of sodium.

What I ate and drank today (6/17/2018)

2 cups of coffee

108 oz of water

2 bagel thins with cashew cream cheese and tomato lox

Leftover mushroom patty

Leftover zucchini orzo

Side of eggplant

Veggie nuggets with sriracha

Cup of coconut milk yogurt


~2 miles of walking

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