This post may contain affiliate links. If you shop from one of our links, we may earn a commision.

Updated: January 19, 2022 / First Posted: January 19, 2022 Amy Palanjian 17 Comments

Combine three veggies into deliciously crispy Veggie Nuggets that you can serve straight out of the oven—or warm up after freezing them. They’re versatile, loaded with veggies, and perfect for dipping!

Veggie Nuggets

I am a forever fan of using veggies in all of the ways–from super simple raw ones, to easy cooked vegetable recipes, to incorporating them into more complex recipes like this one—as a way to regularly expose the kids to lots of options.

Because we really never know which ones will be their favorites until we give them a chance to try.

These veggie nuggets have a similar texture to chicken nuggets, have boast a nice dose of vegetables, and include whole grains. Plus, they are an easy food for toddlers to eat, especially when dunked into ketchup, Ranch, or another favorite dipping sauce.

The leftovers bake up nice and crispy straight from the fridge or freezer, so they’re a nice homemade alternative to store bought nuggets when you’re in the mood to cook.

They’re a great kids meal…that you may like to enjoy yourself too!

Ingredients You Need

To make this recipe, you’ll need:

• Broccoli: Either cut florets from a head or use precut florets.
• Cauliflower: Either cut up florets from a head or use precut florets.
• Carrots: I like to use shredded carrots here.
• Garlic: You can skip this, but it adds nice flavor.
• Fully cooked rice: I usually use jasmine rice, but a short grain brown rice works too.
• Whole wheat breadcrumbs
• Shredded cheese: Cheddar is my top pick for type of cheese.
• Egg
• Cumin
• Salt: You can omit the salt if desired.

TIP: I like to cook the rice and prep the veggies ahead of time—you can do both up to 2 days ahead of when you plan to make the nuggets—which makes the process of these a little easier.

Ingredient Substitutions

• Use any other type of shredded cheese you prefer.
• Use short grain brown rice or jasmine rice.
• Omit the garlic or add ½ teaspoon garlic powder.
• Use gluten-free breadcrumbs if needed to make these gluten-free.
• Use dairy-free shredded cheese if needed.

Step-by-Step Instructions

Here’s a look at how to make veggie nuggets so you know what to expect. Scroll down to see the full information.

1. Preheat the oven and line a baking sheet with parchment paper.
2. Add the veggies and garlic to the food processor. Grind well so they break down into small pieces.
3. Add the remaining ingredients and grind to make a uniform batter. You may need to stop and scrape down the sides at least once.
4. Form into ovals, roll in breadcrumbs, and  and place onto the prepared baking sheet.
5. Bake and serve warm.

TIP: I like to make these as tot shapes, or a sort of long oval, as I like the way they cook in that shape.

Frequently Asked Questions

What to Serve with Veggie Nuggets

We like dipping them into ketchup or Ranch and having them with simple sides like Cheesy Rice, regular rice, or simply cut up fruit. You could also serve alongside a smoothie or soup, depending on your mood.

The beauty of these is that there are already veggies in the mix, so you don’t really need to make another veggie side (unless you really want to).

Vegan Veggie Nuggets

To make these entirely plant-based, you can sub in a nondairy shredded cheese and use a store bought egg replacer like the one from Bob’s Red Mill.

How to Store

You can store them in the fridge for 3-5 days or in the freezer in a zip top freezer bag for up to 3 months and warm them in the oven to serve. They crisp up nicely from storage in the oven—they will be soft if you warm them in the microwave.

Best Tips for Success

• I like to cook the rice and prep the veggies ahead of time—you can do both up to 2 days ahead of when you plan to make the nuggets—which makes the process of these a little easier.
• I like to make these as tot shapes, or a sort of long oval, as I like the way they cook in that shape.
• You can store them in the fridge for 3-5 days or in the freezer in a zip top freezer bag for up to 3 months and warm them in
• We like dipping them into ketchup or Ranch.
• If you’re looking for an egg-free option, check out the similar variation in my Broccoli Tots!
• Gluten-free: Try with these Italian breadcrumbs from Ian’s.
• Dairy-free: Use a nondairy shredded cheese.
• You may also like my quinoa-filled Cauliflower Tots, Baked Chicken Nuggets, Tofu Nuggets, and Homemade Fish Sticks.

I’d love to hear your feedback on this recipe if you make it for your kids. Please comment and rate below to share your thoughts!

This recipe was originally published February 2018.

 

Filder Under:Dinner, Gluten-Free, Nut-Free, Recipes, Vegetables, Vegetarian